Book description
With his fabulous restaurants and bestselling Ottolenghi
Cookbook, Yotam Ottolenghi has established himself as one of the
most exciting talents in the world of cookery and food writing. This
exclusive collection of vegetarian recipes is drawn from his column
'The New Vegetarian' for the Guardian's Weekend magazine, and
features both brand-new recipes and dishes first devised for that
column.
Yotam's food inspiration comes from his strong Mediterranean
background and his unapologetic love of ingredients. Not a vegetarian
himself, his approach to vegetable dishes is wholly original and
innovative, based on strong flavours and stunning, fresh combinations.
With sections devoted to cooking greens, aubergines, brassicas, rice
and cereals, pasta and couscous, pulses, roots, squashes, onions,
fruit, mushrooms and tomatoes, the breadth of colours, tastes and
textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed
photographer Jonathan Lovekin, and with Yotam's voice and personality
shining through, Plenty is a must-have for meat-eaters and
vegetarians alike.
Yotam Ottolenghi's path to the world of cooking and baking has been
anything but straightforward. Having completed a Masters degree in
philosophy and literature whilst working on the news desk of an Israeli
daily, he made a radical shift on coming to London in 1997. He started
as an assistant pastry chef at the Capital and then worked at Kensington
Place, Launceston Place, Maison Blanc and Baker and Spice, before
starting his own eponymous group of restaurants/food shops, with
branches in Notting Hill, Islington, Belgravia and Kensington. He opened
the restaurant NOPI in Piccadilly in 2011.
