Vibrant Vegetable Recipes from London's Ottolenghi
Chronicle Books, Hardcover, 9781452101248, 288pp.
Publication Date: March 23, 2011
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
Paula Pryke runs a successful flower business with a reputation for innovative floral designs. Originally trained as a teacher, she has a flower school in London. Her work has been featured in all the leading magazines and she has been described by "Harpers and Queen" as the florist of the nineties. Paula Pryke Flowers is based at 20 Penton Street, London N1 9PS, England.
Jonathan Lovekin is a photographer whose work is highly respected and sought after by a wide range of clients. In addition to advertising campaigns, he has also been commissioned to produce editorial photographs for magazines such as "The World of Interiors" and "Harpers and Queen."
"Forget about the fact that it's a vegetarian's best friend, Plenty is the sort of cookbook that any home cook will fall for. It's as meaty as its meat-filled counterparts." -- Charlotte Druckman, food52.com
Ottolenghi's book "Plenty" rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. -- Mark Bittman, The New York Times
"The flavors in Plenty are so bright, curious and new - to my palate at least - it made me wonder, where is our Middle Eastern Mario? And how quickly can Ottolenghi open in New York?" -- Christine Muhlke, food52.com