Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

35 USD
Rated 4.9 out of 5 by 7 reviewers.
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Rated 5 out of 5 by Drool-worthy recipes! Picked this up as a gift for my father, who loves to cook and experiment with recipes. Every single picture of food in this book makes my mouth water! Our family doesn't have vegetarians in it, but I would eat each recipe. The way the recipes are written is very relaxed, too, with alternate instructions and understandable language. Plus, the recipes seem easy enough that, if you didn't have a specific ingredient or wanted to experiment with another one, it would be simple to do so and with equally delicious results. November 27, 2011
Rated 5 out of 5 by My new favorite cookbook I usually cook recipes from Bon Appetit or Gourmet, but decided to buy this cookbook because the photos were so gorgeous and the food looked delicious. The recipes are just incredible. Compared to Bon Ap, these recipes are easy to make and the ingredient lists are relatively short. If you are a vegetarian or just want to serve a vibrant vegetable dish next to a main course, this book is perfect for you. July 25, 2012
Rated 5 out of 5 by Best Book Ever!! This book has become second to the Bible for me. I love vegetables but have been bored with the common repetitive recipes in every cookbook I own. This cookbook recreates the way i think about putting vegetables together, and is an absolute work of genius. There are many vivid beautiful pictures and the recipes are easy to understand and work out. I can't wait to serve up some of these dishes for my friends and family <3 May 8, 2015
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multi Style #:20537890 London chef Yotam Ottolenghi presents a sumptuous collection of 120 vegetable recipes rooted in his Mediterranean heritage, his love of freshness and seasonality, and the diverse food cultures of his city. Perhaps because he is not a vegetarian himself, his approach to vegetable cookery is refreshingly innovative. A mouthwatering photo by Jonathan Lovekin accompanies each recipe. Plenty: Vibrant Vegetable Recipes From London's Ottolenghi