Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

Beautiful Book very useful come on time. Very inspiring to cook!

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.

Love the book. Not cheap looking reprint . Great recipes , photos. Easy to read

I came across this book from a newsletter I am subscribed to from Sur La Table. So I went over to Amazon and ordered myself a copy.I am not strictly vegetarian/vegan, but I have tried to cut out meat out my diet as much as possible, so I am always eager to try out new and interesting vegetarian recipes. This book satisfied those needswho is book is for IMHO:-intermediate-level cookers, I wouldn't say this book is for beginners who have very little cooking knowledge. None of the recipes are super hard by any means, but a few of them are a little time consuming and might require a decent amount of cooking skills.-people who have access to a large variety of ingredients and aren't bothered by having to pay a little extra for certain ingredients. There are some ingredients, mostly spices, that I've never heard of before in this book, I tried to seek out some of them at the grocery store but to no avail, I've been able to find substitutes for most of them however.As for the $$$, some of the ingredients in these recipes can be a little pricey, such as some of the spices, like saffron, expensive mushrooms, certain cooking oils, and that blasted creme fraiche that he likes to use in a lot of his recipes. In other words, if you are cooking your meals on a tight budget, there might be some recipes in here that you would never want to make.-people who are not super-health conscious about the meals they consume. if you are looking for a cookbook with super healthy and "lite" recipes this book is not for you. Some of the recipes in here are loaded with cheese, which is very tasty, but cheese is another food I try to keep to a minimum in my diet(why must it be so delicious) Also, in some of the recipes, he asks you to use a buttload of cooking oil or butter when frying up certain ingredients, for some of those recipes it's pretty easy to cut wayyyy down on the oil/butter, yet if the recipe is supposed to have a deep fried component, which some do, then obviously the dish isn't going to be the same.overall this is a pretty nice book, would recommend it. The photos of the dishes are really pretty in it, the recipes are clear and easy to understand. I try to cook something out of it once a week, although there are some recipes I will probably never make, due to time constraints, budget, and cooking skills.