My sister slept with the light on until she was 27. She rightfully blames me. I would leap out of closets with my hands made into claws. I would...
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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.
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.
avid adventurer, January 1, 2013 (view all comments by avid adventurer)
Several new cookbooks came my way this Christmas, but when it came time to make something for a holiday potluck, I ended up passing the other books by and making a couple of different dishes from Plenty. I quite like the organization based on type of vegetable or at least vegetable family, rather than the more traditional part of the meal or course organization. The dishes have interesting combinations of flavors and textures, such as the pomegranate seeds in the burnt eggplant with tahini. The recipe and chapter introductions along with many colorful photographs mean that the book is makes good reading as well as good eating.
Emily Hillenbrand, August 17, 2012 (view all comments by Emily Hillenbrand)
I love this cookbook. When I bought it, three people took the time to tell me how wonderful it was (the cashier at the bookstore and two customers in the checkout line). I have only tried four recipes so far but each one has been wonderful and delicious and so very easy. The recipes sometimes call for strange ingredients or ones that are hard to find but it's so fun to take something ordinary like sweet potato fries and make it gourmet by adding lemongrass creme fraiche. Sometimes I come across a recipe with required things that I just can't get, like a well-seasoned cast iron pan or a gas stove. Those recipes will just have to wait.
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Sophia C, January 13, 2012 (view all comments by Sophia C)
People who pick up this book are destined to have the beautiful pictures and mouth-watering recipes captivate them whether they're an omnivore, vegetarian, or vegan. One flip through the pages illustrate how non-conventional yet still-appealing (if you have more traditional food tastes) these recipes are.
I've tried a handful of recipes: the soba noodles with aubergine and mango, green pancakes with lime butter, Tamara's ratatouille, and the lentil, asparagus, and watercress salad. Each dish has been unique, and each time I took a bite, it felt like a marriage of wonderful textures and flavors that I hadn't previously expected. You cannot go wrong with any recipe in this cookbook.
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"Publishers Weekly Review"
by Publishers Weekly,
"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 Charlotte Druckman, food52.com,
"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 Christopher Kimball, Founder and Editor, America's Test Kitchen,
"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 Christine Muhlke, food52.com,
"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?"
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