Plenty: How to Cook Delicious Vegetarian Dishes with Yotam Ottolenghi's Epub 39
Yotam Ottolenghi Plenty Epub 39: A Review of the Bestselling Vegetarian Cookbook
If you are a fan of vegetarian cuisine, or if you are looking for a way to spice up your meatless meals, you have probably heard of Yotam Ottolenghi and his bestselling cookbook Plenty. This book has been praised by critics and readers alike for its vibrant, creative, and delicious recipes that showcase the versatility and flavor of vegetables. But what is this book all about, and how can you get it in epub format? In this article, we will answer these questions and more, as we review Yotam Ottolenghi Plenty Epub 39, the latest edition of this amazing cookbook.
Yotam Ottolenghi Plenty Epub 39
Who is Yotam Ottolenghi and why should you care?
Yotam Ottolenghi is a chef, restaurateur, author, and food columnist who was born in Jerusalem and now lives in London. He is the co-owner of six restaurants and delis in London, where he serves his signature dishes that combine influences from Middle Eastern, Mediterranean, Asian, and European cuisines. He is also a regular contributor to The Guardian and The New York Times, where he writes about food, culture, and travel.
Ottolenghi is not a vegetarian himself, but he has a passion for vegetables and a knack for making them shine in his recipes. He believes that vegetables can be the star of any meal, and that they can offer endless possibilities for flavor, texture, color, and nutrition. He also believes that cooking with vegetables can be fun, easy, and satisfying, as long as you have the right ingredients, techniques, and attitude.
If you care about eating well, enjoying your food, and discovering new ways to cook with vegetables, you should definitely care about Yotam Ottolenghi and his work. He is one of the most influential and inspiring chefs of our time, and his books are a treasure trove of culinary wisdom and creativity.
What is Plenty and what makes it different from other vegetarian cookbooks?
The inspiration behind Plenty
Plenty is the first solo cookbook by Yotam Ottolenghi, published in 2010. It is a collection of 120 vegetarian recipes that he developed over the years for his column in The Guardian, called The New Vegetarian. The recipes are organized by main ingredient, such as roots, onions, mushrooms, grains, pasta, etc., and reflect Ottolenghi's eclectic and adventurous style of cooking.
The inspiration behind Plenty came from Ottolenghi's own experience as a chef and a food lover, who wanted to challenge himself and his readers to explore the world of vegetables beyond the usual salads and soups. He wanted to create dishes that would be exciting, satisfying, and surprising, and that would showcase the diversity and beauty of vegetables. He also wanted to share his personal stories and insights about the ingredients, the cultures, and the people behind the recipes.
The structure and layout of Plenty
Plenty is a visually stunning book, with a colorful and minimalist design that matches the style of the dishes. Each recipe is accompanied by a gorgeous photo that captures the essence and appeal of the dish, as well as a short introduction that explains the origin, the inspiration, or the tips for the recipe. The book also features a foreword by Ottolenghi, where he explains his philosophy and approach to vegetarian cooking, and an index that lists the recipes by name, ingredient, and category.
The book is divided into 10 chapters, each focusing on a different type of vegetable or ingredient. The chapters are:
Roots
Funny Onions
Mushrooms
Zucchini and Other Squashes
Capsicums
Brassicas
The Mighty Eggplant
Tomatoes
Leaves Cooked and Raw
Green Things
Each chapter contains 10 to 15 recipes that highlight the versatility and flavor of the ingredient, ranging from simple salads and dips to complex casseroles and tarts. The recipes are influenced by various cuisines from around the world, such as Moroccan, Turkish, Italian, Japanese, Indian, Thai, etc., and feature a variety of spices, herbs, nuts, cheeses, grains, legumes, and fruits that complement the vegetables.
The ingredients and flavors of Plenty
One of the most distinctive aspects of Plenty is the use of ingredients and flavors that are not commonly found in other vegetarian cookbooks. Ottolenghi is known for his love of exotic and unusual ingredients, such as sumac, za'atar, pomegranate molasses, preserved lemon, tahini, harissa, etc., which he uses to add depth, complexity, and freshness to his dishes. He also uses ingredients that are more familiar to Western palates, such as lemon, garlic, olive oil, yogurt, honey, etc., but in new and creative ways that enhance the flavor and texture of the vegetables.
Ottolenghi's flavor combinations are often unexpected and bold, but always balanced and harmonious. He likes to play with contrasts and contrasts: sweet and sour, hot and cold, crunchy and creamy, spicy and mild, etc. He also likes to layer flavors and textures: adding nuts or seeds for crunch; herbs or citrus for freshness; cheese or yogurt for creaminess; chilies or spices for heat; etc. His dishes are never boring or bland; they are always vibrant 71b2f0854b