File Size: 8382 KB
Print Length: 288 pages
Publisher: Chronicle Books LLC (July 22, 2011)
Publication Date: July 22, 2011
I have the (UK version) of the first Ottolenghi book, which is easily my favorite cooking book of my (embarrasingly large) collection. I've never been let down by one of his quality recipes, and I've made most of them.
I was so excited to receive this in the mail, and i also can say that the wait just for this book was worth it.
The photography is gorgeous, and for those of you who like a picture to accompany every menu, you got it.
I love how the book is specified by chapters by main ingredient. This is especially helpful for individuals who are part of a CSA/Veg Box scheme and are looking for something to do with the chard/cabbage/leeks etc.
The commentary on each recipe is thoughtful and helpful. The particular flavor combinations that Mister. Ottolenghi uses are considerate and interesting, and often allow us to enjoy a vegetable in a way that we had not previously. I often feel like I'm doing my body a favor by making one of his recipes, given that they feature abundant quantities of more fresh vegetables and whole embryon.
I've never written a review on Amazon before, but I do rely on them heavily when making buys, therefore i wanted to complete on what a gem this book is., I love this guide. I acquired it because we were all so crazy about his other book, Jerusalem. Lots and Plenty More are vegetarian. Jerusalem and Ottolenghi are omnivore books. Each one is outstanding.
Everything I've made has been delicious, beautiful, and unusual. His gift with produce, herbs and spices, and technique makes this such great to work with. His instructions are clear, and the recipes aren't overly complicated. It's simple to reproduce what you see in the images. There are lovely photographs for many of the recipes. The binding and paper quality is first class.
1) Caramelized Garlic Sour. It's positively decadent. A good green cafe salad was all it needed. My youngest, who detests goat cheese, gobbled hers upward and proclaimed it to be the only recipe where goat cheese was fine.
2) The Leek Fritters with their yogurty, garlicky, parsley, cilantro sauce were divine. Once you get the batter collectively, it's as easy as pancakes.
3) The Soba Noodles with Eggplant and Mango were so flavorful, fabulously fragrant, and pretty.
4) Black Pepper Tofu. Excellent, but it melted our faces off! There's 8 chile peppers and over 1/4 c of smashed peppercorns in there!
5) Multi-Vegetable Paella - p80. Wonderful! And only a smidge hot and spicy.
I can't wait to test the rest of the book! Buy it. If you love produce, likely to adore it!, I am in a cookbook club where the premise is that we choose a cookbook for each meeting, and then everyone makes one dish as a result cookbook to bring to the meeting so we can taste a variety of recipes and rate the cookbook. This was the cookbook that launched our cookbook club, and after having a delightful dinner trying at least twelve of the recipes, I didn't hesitate to buy the book. Since owning it, I've made about 10 of the quality recipes and they're all delightful and flavorful. It's great to have when you need interesting delete word a vegetarian dinner or meal. And, the recipes are incredibly easy to follow with beautiful images to motivate you!, Every recipe we've tried so far has been a knockout. We are not a vegetarian, but I possess not felt like any of the quality recipes we made have been missing anything by not having meat. This is quickly becoming my go-to when I'm cooking for friends or family with dietary restrictions because many of the recipes are naturally gluten-free or vegan, or could easily be revised to fit these needs.
Plus, this cookbook is merely so PRETTY. The pictures is gorgeous, and the recipes are easy to follow. I'm sure I will be purchasing other Ottolenghi cookbook once I have made my way through more of this one., "Plenty" is delectable enough to make committed flesh eaters salivate. Everything about is sumptuous. Lavish photography, a padded binding, and then there would be the vegetables and the food each goes into creating, food such as "Stuffed Portobello with melting Taleggio" that is so creamy and smooth and wonderfully pungent.
I measured more than 120 quality recipes. They're organized into 12-15 chapters. Each chapter is given over to one vegetable "Funny Onions, inch "Mushrooms, " or one food grouping, such as "Leaves Cooked and Raw" or Zucchini and Other Squashes. " To a recipe, each of Ottolenghi's creations is something special and could be served over and over as a main dish to meat predators.
It's my prediction that at least one and probably more of the quality recipes will be filed with your favorites, to be prepared and served on special occasions. Any prepare can prepare the food and the ingredients are easily found. In addition to the Taleggio my two "must have often" are "Soba noodles with eggplant and mango" and "Lemon and goat cheese ravioli. " Because of the variety of colors and textures, all the food are great to look at. In appearance and presentation, the most effective is "Surprise tatin" a potato tart caramelized with tomatoes and onions.
Ottolenghi owns four crazy-popular eponymous London vegetarian take-aways and this year opened up a new sit-down restaurant "Nobi. " He creates a weekly column - vegetarian - in London's "Guardian. " His feet are firmly planted on the non-meat area of the food pyramid. The particular recipes in the cookbook are compiled from his weekly newspaper column.
My guess is that "Plenty" is to quickly become a classic that will find a prominent place in most cook's cooking part. My only gripe is to use the seller. I bought the book in April together to wait until June for this to appear. What the heck required so long?
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