Plenty

Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian *Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent *The hottest cookbook of the year * The Guardian *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 Scotsman *The man who sexed up veg. * Evening Standard *

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.