Comments

1. 1. liz said, on 30 April, 2010 13:57

   Just received 'Plenty' as a late birthday present - it is absolutley wonderful and I cannot wait to get cooking (already tried the paella which was really easy, but very tasty!). Only wish you had put the Root Mash with wine Braised Shallots in, but the torn out recipe can be tucked inside a wonderful book. And the person who bought it for me has ordered his own copy!

2. 2. Yotam Ottolenghi said, on 30 April, 2010 15:08

   Liz, have fun cooking!

3. 3. Clare said, on 13 May, 2010 01:38

   This may not be the spot to ask a general question, so sorry in advance if I should be putting this somewhere else. I love your restaurants/cookbooks, but I have really bad reactions to pretty much anything in the allium family (especially garlic) which makes it difficult for me to attempt many of your recipes (as well as pretty much every other recipe, honestly). I just heard about something called asafoetida which is used in Indian cooking. Since you seem to experiment with so many little-known flavors and spices, I was wondering if you could give me a general idea of how to use it, and when it can be successfully substituted.

   Thanks so much!

4. 4. Rachel Lucas said, on 14 May, 2010 07:52

   I've had Plenty for a week now and have made...6 recipes I think so far! The Black Pepper Tofu is a complete revelation - I served it to 3 confirmed meat eaters last night and they couldn't believe how good it was. As I write, I'm eating the leftovers cold...it's still excellent! Thanks for another great book x

5. 5. Yotam Ottolenghi said, on 23 May, 2010 11:49

   @Clare, a tiny amount of powdered asafoetida (from the fennel family) will add a garlicy flavour to cooked vegetables, meat and fish. However, it is important to cook it as it has an unpleasant smell before cooking. It is often used in slow-cooked Indian curries.

   @Rachel, yes. This is also one of my favourite recipes.