Plenty

Product Information

Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever. De 128 recepten zijn een gegroepeerd in vijftien hoofdstukken zoals wortelgroenten, bijzondere uien, koolfamilie, tomaten, granen, maar ook peulvruchten en verse peulvruchten. Het hoofdstuk 'Pasta, polenta, couscous' is het enige hoofdstuk dat uitgaat van gerechten in plaats van een hoofdingrediënt. The dishes range from “okay” to “pretty tasty”, but not “OMG-I’m-gonna-make-this-every-week” tasty, and some list ingredients that are as easy to find in a grocery store for common mortals as bottled teardrops of a 13-week-old unicorn harvested at the second full moon of the year while wearing a pink tutu. I am also not willing to sell my house for some saffron.

Thing is, this book doesn't exactly spell out accessibility where ingredients were concerned. I really knew I was in the weeds when a recipe for potato salad called for 10-15 quail eggs. Additionally, the average ingredients list length is about thirteen items long, which I would say is a tad excessive for ANY recipe, whether meat is involved or not.

While foodies and vegetarians may love this book, Midwestern soccer moms — short on time and access to exotic ingredients — not so much. This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. They'd have to fit with with whatever else was going on. Jonathan Lovekin's food photography is splendid, if not exactly ground-breaking. (Is there ground to break in food photography?) Heat the oil in a medium saucepan on a medium-high flame, then fry the onion for eight minutes, stirring often, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger, and fry for two minutes more, stirring continuously. Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml cold water, a teaspoon of salt and a very generous grind of pepper, and leave to heat through. This is the vegetarian recipe collection from Israeli Yotam Ottolenghi who is the owner of Ottolenghi restaurant in London, UK. I am flawed by this book. Rarely do I arrange more than one week of my dinners by the recipes in one book. I have been doing just that with this book for the last 3 weeks. The recipes are divided by:

Wel niet aan te raden voor de beginnende kok. Maar met iets ervaring en wat geduld zit er voor een ieder wel iets bij. Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside four tablespoons – you’ll use this when serving – then tip the remaining coconut milk into the soup pot. Bring the mixture up to a boil, turn down the heat to medium and leave to simmer gently for 25 minutes, until the lentils are soft but still hold their shape. After spending six months cooking along with Ottoelnghi at I Heart Cooking Clubs. I have been able to try several more recipes from the book like Asparagus Vichyssoise, Eggplant with Buttermilk Sauce, the Grape Leaf, Herb and Yogurt Pie, Celeriac & Lentils with Hazelnut and Mint Salad, Asparagus Mimosa, Shakshuka and my very favorite the Garlic Soup with Harissa ( http://kahakaikitchen.blogspot.com/20...).His main additional ingredients were garlic, lime, white wine vinegar and lots and lots and lots of fresh herbs. Like his Persian Steam Rice with herbs uses a total of 10 cups of herbs for 1.25 cups of rice! It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that. What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal. What a fabulous selection of vegetarian recipes and photos. I cannot wait to start cooking! I'm not a vegetarian but it makes me tempted to become one.

And as a personal criticism: dude suggests cilantro on everything. EVERYTHING. Look for his defensive suggestion on cilantro fitting fine into any/all Italian cuisine. Cilantro appears again without mention in a Japanese-inspired recipe for soba noodles. Absolute madman. Ahead of his return to the Sydney Opera House in January 2019, we dig into the surprising life of chef superstar and occasional MasterChef guest Yotam Ottolenghi. He’s not actually a vegetarian Yotam Ottolenghi’s sweet potato and puy lentil croquettes. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay I read the intro, and skimmed through the recipes. Beautiful pictures, and intriguing flavor combinations, but really? Most of this was waaaaaay more work than I want to put into food. I suspect that it would be a challenge to get many of the spices (and some of the other ingredients) out here in exurbia - and I was slightly put off by some of the less than precise "oh, you'll figure it out" instructions.While making these, you’ll need to freeze the mix a couple of times so that the croquettes are easier to shape and coat. It’s a bit of an effort, admittedly, but well worth it for the lovely light texture of the end results. Serves six as a main course. Visually stunning photographs of gourmet vegetarian faire! While on vacation, I attempted to take a photo of some food we were enjoying. Much to my surprise, I had a great deal of trouble! I now have a new appreciation for food photographers! Anyway, it's a beautiful cookbook with delicious sounding recipes. It's the kind of recipe book I would use on the weekend or when I have bags of time as the recipes are very detailed.