3.97 (21,661 ratings by Goodreads)
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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.
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Product details

  • Hardback | 288 pages
  • 204 x 278 x 30mm | 1,325g
  • London, United Kingdom
  • English
  • Metric measurements edition
  • 0091933684
  • 9780091933685
  • 2,978

Review Text

The man who sexed up veg.
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Review quote

Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent * The hottest cookbook of the year * The Guardian * He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman * The man who sexed up veg. * Evening Standard *
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About Yotam Ottolenghi

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.
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Rating details

21,661 ratings
3.97 out of 5 stars
5 46% (10,032)
4 26% (5,618)
3 13% (2,844)
2 8% (1,679)
1 7% (1,488)

Our customer reviews

This is an EXCELLENT cookbook. My other favourite cookbook is the very 1st gourmet traveller cookbook "Gourmet Menus" which has 100% excellent recipes. I am very selective and critical when it comes to recipes and 95% of the recipes in this book are spectacular, refreshing, have interesting flavours and are HEALTHY! It's an essential addition to any cook's library. It has very few fatty recipes and no complicated, deep fried or fatty pastry recipes. I wish there were many more imaginative books like this on the market to promote culinary pleasure, healthy hearts and digestive more
by Ms Jane Williams
When I received a glowing recommendation for this book from a non-vegetarian friend my initial reaction was one of hesitation... yet another vegetarian cook book full of the same old recipes, I wondered?? How wrong I was... After the first flick through of this book I felt inspired to jump straight into the kitchen and start whipping up a storm! The recipes are divine, the photography is mouthwateringly beautiful and the introductions to the recipes are genuinly interesting. I have since tried three of the recipes which have all been well received by both the vegetarians and non-vegetarians in my house, including my three year old self proclaimed 'meat-eater' son. I eagerly look forward to my next session in the kitchen with 'Plenty'show more
by Rachel
It's only been on the shelves for a few months but Plenty, Ottolenghi's impressive follow up to bestseller The Cookbook has already worked its way into the hearts of Britons, with it's parent The Guardian recently naming it number 40 in their top 50 cookbooks of all time. Recipes such as a Hot yoghurt and broad bean soup, Stuffed onions, Two potato vindaloo or Aubergine with buttermilk sauce should keep you coming back to the kitchen, and each recipe is accompanied by a preamble to set the scene: a story from Ottolenghi's student days in Tel Aviv or of a fascination with croquettes that stemmed from a boozy former life in Amsterdam. Thick, high quality paper stock is adorned with delicious photography by Jonothan Lovekin (who also shoots for Nigel Slater), sometimes of the finished product such as a mouth watering vine leaf, herb and yoghurt pie, sometimes of a singular ingredient: Chinese broccoli, red peppers or an aubergine. All the recipes can stand alone, and many make excellent accompaniments to meat or fish so whether you are a meat eater, or a strict vegetarian, Plenty is a solid edition to your more
by Nola James
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