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
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.
Winner of Galaxy National Book Awards: Tesco Food & Drink Book of the
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.