Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

The recipes that you can manage to make taste great. Distinctive and tasting like you were at a superb vegetarian restaurant. But the preparation of the dishes is not easy. That specifically refers to my wife and I, who lack culinary skills and only have a small galley kitchen. We don't want to purchase a large quantity of some rare herb or other ingredient that has little chance of ever being used again. That's why we ended up making only 3 dishes since we purchased the cookbook 6 months ago. You'll need more culinary skills than our novice level to prepare most fair. I read through many of the recipes and they all sound great if you're a vegetarian you'll likely be exceptionally pleased. One recipe we did make was an outstanding was a fig and goat cheese salad with arugula and balsamic dressing. We were lucky we had pomegranate molasses syrup that I purchased on a whim at a farmers market years ago for $16 and never used. But it would have made little sense to go and seek a bottle, if I could even find one, just to use 1 Tsp. in the salad dressing. But it was a great salad and we made it 3 times before fig season ended. We still have almost a full bottle of the syrup. So not economical and the same appears to be true for several recipes. However, to be fair, more people are likely to have a greater array of the required ingredients than we do, as well as a larger kitchen. When I say we are novices it almost comedic how green we are at cooking. But I'm determined to eat more vegetarian cuisine and this book is treasure trove of what sounds like delectable recipes. Lenhgi has lots of cookbooks. My buddy told me this was easiest of them, so it's all relative. We're going to have to find a book that's simpler to make headway with our dietary plans. We only cook for 2 and just about everything from ingredients to preparation is geared for at least 4 servings.

I love this cookbook! The photos and layout are easy to navigate and inspiring. More importantly, the recipes are great. Many incorporate flavor combinations that are unexpected, lively and fantastic, often combing sour, sweet, and spicy to great effect. Nothing is too heavy, but healthy fats (Greek yogurt, olive oil, nuts) leave me feeling satisfied until the next meal. Caraway, tamarind, and coriander together in the chickpea and chard stew - SO good. I never would have thought to combine eggplant, soba noodles, and mango, but it really works and brings new life to the eggplant. Mangos are also well used in the winter slaw, along with lime (sour), sugar (sweet), and red pepper (spicy). The garlic tart is one of the better one-dish brunches I've made recently, and I'm obsessed with breakfast tarts and frittatas. Rich, complex, a little sweet, a little savory. This week I made the chickpea and chard sauté and served it with quinoa and Greek yogurt. Great. Again, the caraway and lemon bring this one to life. I can't wait to make the smoky frittata with cauliflower. The cover recipe is the only one I haven't loved completely, although it is stunning to look at. Just a little too much liquid between the buttermilk and the eggplant. Next time: more salt on the eggplants, smaller eggplants, cook them face down for a while for deeper browning, more yogurt/less buttermilk for a thicker sauce. Looking forward to his next cookbook, due out fall 2014. Highly recommend.

This cookbook met and exceeded expectations. Beautiful photos, inventive, exotic flavors, and recipes that never disappoint, all using vegetables and other ingredients that are generally available, though maybe not already in your pantry. Though it's a bit advanced for all but the most adventurous beginner cook, intermediate and advanced cooks will be fine. Written by Israeli-born Yotam Ottolenghi, a restaurateur in London, the flavors in these recipes are unique and unexpected, but never disappointing. Ottolenghi has created recipes where the vegetables and other ingredients shine and satisfy. Though I never thought I'd say this, when I'm eating them, I don't even miss the meat. Contrary to some of the other reviews, which are clearly for the UK version, the US version of this cookbook lists measurements in cups, ounces, tablespoons, etc, as is standard here. The recipes vary in difficulty and time, but the uncommon combinations of ingredients and flavors make even the simplest of recipes stand out. This cookbook is divided into sections based on the star ingredient. Chapters are: Roots, Funny Onions, Mushrooms, Zucchini and Other Squashes, Peppers, Brassicas, The Mighty Eggplant, Tomatoes, Leaves, Green Things (cucumber, artichoke, asparagus, okra), Green Beans, Pulses (legumes), Grains, Pasta/Polenta/Couscous, and Fruit with Cheese. Some favorites: Roasted parsnips and sweet potatoes with caper vinaigrette Caramelized garlic tart Very full tart (filled with roasted peppers, eggplant, sweet potato, zucchini, tomato, ricotta, & feta) Soba noodles with eggplant and mango Quinoa and grilled sourdough salad (a type of panzanella) The ultimate winter couscous (with carrots, parsnips, apricots, chickpeas) Figs with basil, goat cheese and pomegranate vinaigrette If you're looking for a new way to feature vegetables in your cooking or to experiment with Middle Eastern flavors, definitely give this one a try.

Great book, filled with yummy recipes

Wer es nicht bereits geahnt hat, der weiss es spätestens nach Durchsicht dieses Kochbuchs und erstem Nachkochen von vorgeschlagenen Gerichten: Fleisch ist eigentlich überflüssig. Ich bin zwar kein Vegetarier, aber so richtig in Begeisterung versetzt mich ein Steak nun mal nicht. Anders ist es bei fast allen dieser Gerichte, die zeigen, wie viel sich mit guten Zutaten, vielfältigen Gewürzen und einer Portion Kreativität machen lässt: Sie können einen zum Schwelgen bringen. "Vibrant Recipes" trifft den Nagel auf den Kopf. Dazu die sehr schöne Darstellung und der erstaunlich niedrige Preis des Buches!

Interesting, creative vegetable recipes. I have made the carmelized garlic tart and the cauliflower salad with raisins and red onions. Both were superb. The recipes are fun to read and appeal to the mind of the tongue--one wants to make them all right away! I am not a vegetarian--thank goodness the author isn't either, so the book avoids any attempt at being weirdly "healthy"--so I paired the tart and the salad with fish dishes, which worked very nicely. A reviewer on the U.S. Amazon site recommended doubling the garlic and halving the cheese in the tart, and my answer to this was maybe, as the tart is rich, but it's really really good as it is. Another U.S. reviewer complained that the quantities in the recipes were sometimes off. I didn't find this in the recipes I made, but then I sort of fly free anyway, adjusting as I go to suit my palate at the moment, and the contents of the cupboard and the garden. I tend to use more herbs and hot pepper, perhaps, than many readers do. Still another reviewer objected because some ingredients were hard to find--I would just replace that ingredient with something having similar gastronomical qualities. Again...very creative book. The recipes are interesting combinations of hot with sweet, crunchy with soft, and application of herbs and spices to vegetables that I would never have thought of, being a California girl living in France and thus totally lacking a Middle Eastern sensibility. I can hardly wait for my summer vegetable garden to give me tomatoes and eggplants to use in these recipes! This is a book, I guess,for cooks that would call themselves experienced and adventuresome, and for people who like their food with a bit of a kick. It's not for those who want familiar comfort food and lack of spices, or for cooks who don't want to think too much about what they're making. I've now ordered the author's other book to try.

Great choice if you are looking for colourful, delicious vegetarian recipes with something different. Includes many tasty dishes suitable for vegans. Flavours are from well combined fresh herbs, spices and seasonings, not simply the all too common reliance on the addition of cheese or cream. Recipe ingredients, while not every day staples in the vegetarian/vegan cupboard, are easily found by exploring the rest of the spices shelf in your grocery store. Contents are laid out by specific vegetable which is particularly useful and the photos are especially tempting and helpful for presentation. Recipes are great for both "at home" meals, but definitely if you want to make a statement at dinner parties. Recipes can be used with confidence when entertaining either a veg or omnivorous group. One of the "better purchases" for sure!

Every dish I have made from this is a winner. It's definitely not just for vegetarians.