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4 Beaverton Cooking and Food- Vegetarian and Natural
11 Burnside Cooking and Food- British Isles
19 Burnside Cooking and Food- Vegetarian and Natural
3 Home & Garden Cooking and Food- Vegetarian and Natural
1 Home & Garden Cooking and Food- UK and Ireland
25 Local Warehouse Cooking and Food- Vegetarian and Natural
14 Remote Warehouse Cooking and Food- Vegetarian and Natural

Plenty: Vibrant Recipes from London's Ottolenghi

by

Plenty: Vibrant Recipes from London's Ottolenghi Cover

ISBN13: 9781452101248
ISBN10: 1452101248
All Product Details

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"Ottolenghi, acclaimed British restaurateur and author of the Guardian's New Vegetarian column, offers a vibrant and versatile collection of mouth-watering dishes that elevate vegetables from paltry side-dish status to superstar prominence. He combines previously published recipes with an array of new offerings that spotlight everything from root vegetables and mushrooms to legumes and grains. Highlights include leek fritters, lentils with broiled eggplant, quinoa and grilled sourdough salad, and a stunningly gorgeous salad he calls tomato party that combines multicolored tomatoes, couscous, and several herbs. Greens, both cooked and raw, receive ample attention in dishes such as chard and saffron omelets, green pancakes with lime butter, and chard cakes with sorrel sauce. He dedicates entire chapters to eggplant and tomatoes, showing the versatility of these staples in a variety of preparations. Lentils are also given proper homage in dishes such as Puy lentil galettes and Catelluccio lentils with tomatoes and Gorgonzola. Most recipes are accompanied by dazzling full-color photos that are sure to whet the appetite. While Ottolenghi may not be a well-known name to American food lovers, this excellent collection will most likely put him on the map. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Review:

"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

Review:

"Any food lover who has visited London in recent years knows these gourmet take-out shops from Kensington to Notting Hill. The food is fresh and smart and so is this book. Yes, many of these recipes will require special ingredients — orange-flower water and special varieties of radicchio to name two, but you can get through most of this repertoire with what is available at any good market. Clearly, someone with a brain and a palate constructed these recipes: Pasta and Fried Zucchini Salad, Bittersweet Salad (with blood oranges, pine nuts, and ricotta), Black Pepper Tofu, and Lentils with Tomatoes and Gorgonzola. Simple food is never easy, it often disappoints, and an appealing idea often turns into a lackluster dish, but Plenty gives the home cook plenty of new ideas and recipes, especially if one is seeking a new way to cook — one with less meat and more flavor." Christopher Kimball, Founder and Editor, America's Test Kitchen

Review:

"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

Synopsis:

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarianand#160;dishes from the author of The Italian Slow Cooker.

Synopsis:

Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over 38 fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful ,offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars and Gin Cocktail with Pomegranate and Grapefruit are just a few examples of recipes that are inspired from their garden bounty. and#160;

Peppered with personal stories from Todd's childhood on a cattle ranch in Oregon and Diane's journey from Vietnam to the United States, this cookbook shares the couples' beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit and sharing a home cooked meal with those you love.

and#160;

Praise for Bountiful:

and#147;Itand#8217;s always nice to see power food bloggers put out cookbooks that are a print manifestation of what drew readers to their websites in the first place.and#8221; and#151;Austin American-Statesman

and#160;

Synopsis:

Engin Akin shares her culinary mastery and describes the evolution of Turkeyandrsquo;s diverse culture of food in Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.

and#160;

Featuring a wide range of large and small platesandmdash;from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmezandmdash;Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyandmdash;its bustling markets, its food, and its traditionsandmdash;Akin shares the countryandrsquo;s rich heritage and brings the spirit of Turkey into your kitchen.

and#160;
and#160;

About the Author

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.

Jonathan Lovekin is a lifestyle and food photographer based in London.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 7 comments:

DK_MKE, October 31, 2013 (view all comments by DK_MKE)
I was initially excited by what this cookbook promised, but my enthusiasm has waned after trying some of the recipes at home. It's been a mixed bag. Saffron cauliflower with onions, raisins, and olives? Could have been better. Butternut squash with allspice, cardamom, limes, chiles, cilantro and tahini? A perplexing mashup that didn't work at all. Roasted eggplant with buttermilk sauce and pomegranate seeds? Delicious. So...go ahead and try it, but respect your gut response to any given recipe. If you think something's too weird to work, you're probably right.
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)
Adnan, May 2, 2013 (view all comments by Adnan)
This cookbook is wonderful. The recipes are packed with flavor. A great way to incorporate more vegetables in your diet if you are not a big fan of vegies.
Was this comment helpful? | Yes | No
akmr, January 3, 2013 (view all comments by akmr)
Vegetables treated with the same regard as expensive organic meats. The recipes are creative and richly rewarding. Vegetables treated to this much attention yield thrilling results.
Was this comment helpful? | Yes | No
View all 7 comments

Product Details

ISBN:
9781452101248
Author:
Ottolenghi, Yotam
Publisher:
Chronicle Books
Photographer:
Lovekin, Jonathan
Author:
Lovekin, Jonathan
Author:
Porter, Todd
Author:
Akin, Engin
Author:
Scicolone, Michele
Author:
Cu, Diane
Subject:
Cooking and Food-Vegetables General
Subject:
Cooking and Food-Vegetarian and Natural
Subject:
Vegetables
Subject:
Turkish
Subject:
Italian
Copyright:
Edition Description:
Cloth
Publication Date:
20110331
Binding:
HARDCOVER
Grade Level:
from 13 up to 17
Language:
English
Illustrations:
100 color photographs
Pages:
272
Dimensions:
10.5 x 8 in
Age Level:
from 18 up to 99

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Related Subjects


Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Featured Titles » General

Plenty: Vibrant Recipes from London's Ottolenghi New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 272 pages Chronicle Books (CA) - English 9781452101248 Reviews:
"Publishers Weekly Review" by , "Ottolenghi, acclaimed British restaurateur and author of the Guardian's New Vegetarian column, offers a vibrant and versatile collection of mouth-watering dishes that elevate vegetables from paltry side-dish status to superstar prominence. He combines previously published recipes with an array of new offerings that spotlight everything from root vegetables and mushrooms to legumes and grains. Highlights include leek fritters, lentils with broiled eggplant, quinoa and grilled sourdough salad, and a stunningly gorgeous salad he calls tomato party that combines multicolored tomatoes, couscous, and several herbs. Greens, both cooked and raw, receive ample attention in dishes such as chard and saffron omelets, green pancakes with lime butter, and chard cakes with sorrel sauce. He dedicates entire chapters to eggplant and tomatoes, showing the versatility of these staples in a variety of preparations. Lentils are also given proper homage in dishes such as Puy lentil galettes and Catelluccio lentils with tomatoes and Gorgonzola. Most recipes are accompanied by dazzling full-color photos that are sure to whet the appetite. While Ottolenghi may not be a well-known name to American food lovers, this excellent collection will most likely put him on the map. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Review" by , "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."
"Review" by , "Any food lover who has visited London in recent years knows these gourmet take-out shops from Kensington to Notting Hill. The food is fresh and smart and so is this book. Yes, many of these recipes will require special ingredients — orange-flower water and special varieties of radicchio to name two, but you can get through most of this repertoire with what is available at any good market. Clearly, someone with a brain and a palate constructed these recipes: Pasta and Fried Zucchini Salad, Bittersweet Salad (with blood oranges, pine nuts, and ricotta), Black Pepper Tofu, and Lentils with Tomatoes and Gorgonzola. Simple food is never easy, it often disappoints, and an appealing idea often turns into a lackluster dish, but Plenty gives the home cook plenty of new ideas and recipes, especially if one is seeking a new way to cook — one with less meat and more flavor."
"Review" by , "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?"
"Synopsis" by , Traditional and contemporary Italian recipes for vegetarian and nearly vegetarianand#160;dishes from the author of The Italian Slow Cooker.
"Synopsis" by ,
Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog WhiteonRiceCouple.com. Inspired by their love of cooking, growing vegetables and over 38 fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful ,offers 100 seasonal, flavorful, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Shrimp Salad, Blood Orange Bars and Gin Cocktail with Pomegranate and Grapefruit are just a few examples of recipes that are inspired from their garden bounty. and#160;

Peppered with personal stories from Todd's childhood on a cattle ranch in Oregon and Diane's journey from Vietnam to the United States, this cookbook shares the couples' beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit and sharing a home cooked meal with those you love.

and#160;

Praise for Bountiful:

and#147;Itand#8217;s always nice to see power food bloggers put out cookbooks that are a print manifestation of what drew readers to their websites in the first place.and#8221; and#151;Austin American-Statesman

and#160;

"Synopsis" by , Engin Akin shares her culinary mastery and describes the evolution of Turkeyandrsquo;s diverse culture of food in Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.

and#160;

Featuring a wide range of large and small platesandmdash;from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmezandmdash;Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyandmdash;its bustling markets, its food, and its traditionsandmdash;Akin shares the countryandrsquo;s rich heritage and brings the spirit of Turkey into your kitchen.

and#160;
and#160;

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