Plenty

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.|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.|Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten.|Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies.|The hottest cookbook of the year|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 man who sexed up veg.|Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based Ottolenghi delis as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables as well as ingredients once seen as 'exotic' has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour flavour bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi