Comments

1. 1. Jon said, on 19 October, 2011 10:10

   Hi, regular eater at your Islington restaurant. My favourite dish is Yellowfin tuna wrapped in nori and panko with wasabi cream, but I cannot find the recipe for it in any of the books! What goes into the breadcrumbs? Do you use a blowtorch to keep the tuna raw?

   Thanks
   Jonathan
   --

2. 2. Michael Kolodziej said, on 22 October, 2011 12:45

   Comgratulations!

   This is absolutely well-deserved and totally a reason to feel smug. I love cooking from this cookbook and have given copies as presents to friends and family.

   It's funny how you mention in the introduction to the recipe for the Ultimate Winter Couscous, how one Guardian reader complained about the long list of ingredients. This is actually the recipe which introduced me to Ottolenghi (I live in Berlin and regularly visit the Guardian website) and I have built up a very large selection of spices, but found that there are many I don't use that often. I was happy when I found this recipe and saw a chance to incorporate 7-8 spices from my spice rack in just one dish. Fantastic! The success of this recipe made me follow your column regularly and on a trip to London in 2008 I checked out your first cookbook and it quickly became my favourite.

   In an Amazon review someone complained that Plenty only covers salads, starters and main courses, but no desserts. The reviewer argued that this seems to be a ploy to release another cookbook just with desserts.
   Well, I very much hope so! I heard you are working on another cookbook and I am hoping it is gonna be a cookbook dedicated to desserts, cakes, cookies and your fabulous meringues! If not, then I hope cookbook no. 4 from the House of Ottolenghi is gonna fulfill my wish.

   All the best to you and your team!

3. 3. Yotam Ottolenghi said, on 23 October, 2011 16:46

   @Jonathan, there's no recipe I'm afraid. What we do is wrap the loin in nori that's been softened with vinegar. It's then brushed with mustard, rolled in crumbs and seared in a pan.

   @Michael, the next book will have sweets but not very many. An exclusive pastry/sweet book is a possibility. Will keep in mind. And a big thank you for your kind words.

4. 4. Diana said, on 25 October, 2011 12:13

   Just a note to congratulate you on the Award and to thank you.

   I am a vegetarian in a family of carnivores.

   Before I discovered your cookbook, I was either trying to trick the family into eating veggie (resulting in resentment on their part) or having to cook meat (resulting in resentment on my part).

   I have loads of veggie cookbooks but you are absolutely the first to make beautiful, appetizing dishes where the food tastes so good,
   nobody feels that they're missing anything.
   I've regained the joy of cooking and the carnivores love eating my (your) food.
   You are brilliant! Thanks

5. 5. Terry Cohen said, on 26 October, 2011 10:27

   This past summer our American daughter married her English beau at our weekend home in rural Connecticut. The reception meal was based on the philosophy and atmosphere of your restaurants.
   To thank several of our friends who enabled many English friends and family member to attend the weekend celebration by hosting them in their homes, the bride and groom gave each host a copy of your original cookbook.
   This past weekend, the four "hosting" couples gathered at our home for dinner, each making a different dish from the cookbook. Despite the challenges of converting some of the measurements or substituting American ingredients, each dish was unique and delicious success!

6. 6. Sue Berger said, on 04 November, 2011 14:57

   You deserve it. Today I have spent the afternoon preparing and cooking Tamara's ratatouille (for about the tenth time). I could list about ten other recipes from Plenty- it's currently my favourite cook book.

7. 7. Shu han said, on 11 November, 2011 13:45

   Congratulations on winning this!

   I'm a student studying graphic design at central saint martins here in London, and I don't have much money, so i cook on my own and I've since found a love for cooking. It's what cheers me up on a bad day, or what I do to celebrte after a good day.

   I started out cookign just to survive, and to show my mum I won't starve, but I've gone on to try many more interesting recipes, and your recipes are some of those that inspire me because you aren't afraid to try and mix and match many flavours from different origins! I come from Singapore myself, RICH food heritage, so i like to do the same with my food.

   gosh, I really hope I get to do something with this passion of mine one day, to write about food, or design cookbooks or sth, thoughI don't know how to get started, but anyway for now, thanks for being an inspiration and hope to see more!

   x
   shuhan
   http://mummyicancook.blogspot.com/

8. 8. leduesorelle said, on 12 November, 2011 10:54

   Congratulations, absolutely well-deserved! I've been recommending "Plenty" to anyone and everyone, and am thoroughly enjoying cooking my way through it. It makes an especially fine companion to my kitchen garden.
   We just cooked "Yogurt flatbreads with barley and mushrooms" (with farro piccolo instead of barley); next up, "Parsnips dumplings in broth". Our only problem with how the dishes turn out has been holding back on third helpings...

9. 9. Yotam Ottolenghi said, on 17 November, 2011 06:52

   @Diane, @Terry, @Sue, @leduesorelle, Thank you all so much. This is lovely to hear, music to my ears.

10. 10. Rosy said, on 20 November, 2011 08:53

    Thank you Sami for a great morning at Leiths... Fab food and great fun! Hope we can get you up to Scotland sometime soon!

11. 11. Moni Islam said, on 22 November, 2011 17:11

    Dear Yotam,

    Let me also extend my congratulations on your well-deserved award for Plenty. After originally "discovering" you via The Guardian several years ago, I have spread the word among friends and family, and your innovative and extremely tasty cuisine has become a favourite with all who have come into contact with it. You now have fans in various parts of Germany, Greece and Canada.

    A couple of comments / questions:
    1) I would also very much like to encourage you to publish a book on desserts. Every time I eat some at your Notting Hill branch, I am reminded that they are almost your best-kept secret!
    2) Is a Nopi cookbook a definite possibility? I very much hope so.
    3) In the mean time, would you be willing to divulge the recipe for the twice-cooked baby chicken at Nopi? It is absolutely stellar!

    Best regards

    Moni

12. 12. Fiona said, on 23 November, 2011 15:51

    Thank you thank you thank you!!

    I have just been celebrating my 40th birthday in your Islington restaurant today, and it is my first visit. I have cooked a lot of the recipes from your first cookbook and every one is just delicious. I just love your food and can’t wait to start cooking the recipes from your “plenty” collection. It was lovely of you both to sign it for me and that made my day. Thank you also to your staff that did a splendid job in serving us so well. We can’t wait to visit your new restaurant…

    PS. Do we have to wait til your next book for the recipe for you cauliflower soup you served today or any chance of letting us in on your secret recipe ;-)

13. 13. Yotam Ottolenghi said, on 30 November, 2011 04:20

    @Rosy, pleasure. On Sami's behalf.

    @Moni, Thank you!!
    1) Definitely a possibility. We have been discussing this.
    2) 3) This will also come, I am sure, but you will have to wait until then for that chicken recipe. Sorry...

    @Fiona, Glad you had such a good birthday. Thank you. I am afraid I don't have a recipes for this soup. We just made it on the day.

14. 14. Rosanna Tapia said, on 05 December, 2011 19:19

    What a fantastic book. Designing and food. Perfect, thank you. Carrot cake, eggplants, bread, mmmm, more than perfection. Congratulations. Anyway I have a doubt. On page 162, "crusty white italian loaf", it says 25g.italian 00 flour, it didn't work to me , maybe there is a mistake? how much more is extra for dusting?. Congratulations again and thank you very much

15. 15. Yotam Ottolenghi said, on 15 December, 2011 06:40

    @Rosanna, the recipe is correct, it may seem odd but you dont need much flour once the starter is made. For dusting just use a small handful.

16. 16. Catherine Siciliano said, on 27 December, 2011 06:06

    I'm with Rosanna. Just tried the crusty white loaf and when I got to the stage of stretching it and folding it over, I had a complete slimy mess that couldn't hold a flap. I followed the recipe to a T and weighed everything out on my scale. Maybe I'll try with less water, but could use a pointer. Very disappointing.

17. 17. Yotam Ottolenghi said, on 30 December, 2011 10:56

    @Catherine, I'm sorry it didn't work for you. Here are a few options. It may need to be worked a little longer. It should be quite a wet dough to start and then it dries a little as it is worked. If that doesn't work, add a tablespoon or two of flour if needed, but not much or it won't be light and full of holes.

18. 18. louis cox said, on 16 January, 2012 05:47

    I was given your latest book for Christmas and tried the white italian recipe as I was interested to see what effect 00 flour had - something I normally use for pasta. I have a lot of experience as I'm an ex professional, but I still keep my hand in. I found the dough too hard to work with as was - even with well oiled hands. The other problem is of course that a professional kitchen is normally very warm - where as the household kitchen is normally much cooler - and so dough will not prove or dry in the same way.
    That said - after I added about an extra 25 - 50g 00 flour I found it worked really well. Admittedly I used liquid Malt, and Im not measuring the water with massive accuracy...

19. 19. Liz Thomas said, on 28 February, 2012 04:34

    I posted this on another thread yesterday and I agree with Rosanna, catherine and Louis. The dough was far, far to wet. when I added approx 50 g more flour it was fine. Still quite wet but manageable.

    The result was totally astonishing, a beautiful explosion of loaf and a wonderful waxy crumb with holes. Half of it vanished at one sitting.

    I used sugar as no malt out here (Macau, China,) but I weigh and measure everything very accurately -- not meaning to boast but I am a pretty experienced baker. I really feel the 25 g in the recipe is incorrect.

    Very interested to read these comments as thought it might have just been me.

    Love the books though, I have both.

    thanks very much
    Liz

20. 20. Yotam Ottolenghi said, on 05 March, 2012 07:18

    @Liz, Thanks for your comments. Yes we have had people mention this in the past. The recipe doesn't have an error but it can differ depending on what flour you use (some soak up more water than others). For anyone reading this, try making the recipe as it says but be prepared to use an extra tablespoon or two of flour if it is still too wet after kneading. Remember, it is meant to be a wet dough though!

21. 21. Catherine Siciliano said, on 05 May, 2012 09:53

    @Yotam - thanks for your reply. I changed the recipe slightly by adding a little more flour and using a little less water, and it turned out really well. There are probably fewer bubbles than would be ideal, but I feel that sacrifice was worth it for getting a dough I could work with. I also think I needed to mix it for longer as you suggest, and at a slightly higher speed than my machine says it's allowed to go at with yeast breads. Thanks for your feedback and for the recipe - it's as delicious as it looks in the picture!

22. 22. Yotam Ottolenghi said, on 09 May, 2012 06:55

    @Catherine, Fantastic news! Thanks for letting me know.

23. 23. Martin said, on 04 August, 2012 06:10

    I'm a hobby baker and have been baking bread at home for the last couple of years. I prefer sourdough bread and was intrigued by the recipe for the crusty Italian loaf. Like others I thought the recipe must be wrong but after checking on this forum I thought I'd give it a go. The whole process just felt wrong as the preferment biga was very dry and the final dough so wet. I used the exact measurements and didn't add any additional flour (needed an extra 20ml water for the biga though). The final dough was shiny and elastic but didn't keep it's shape. When I gently tipped the dough onto my peel and popped it on the baking stone it just fell flat and spread out. I thought it would turn into a round flat brick, but it rose amazingly. The final product was fantastic and one of the best breads I have ever had. See links for photos
    http://www.flickr.com/photos/8583722@N08/7709400760/
    http://www.flickr.com/photos/8583722@N08/7709398286/

24. 24. Ruth Glass said, on 09 October, 2012 15:51

    Fallen in love with y our cauliflower/ fennel/ dill soup. Please send recipe or tell me in which of your cookbooks I can find it.

25. 25. Yotam said, on 01 November, 2012 09:50

    @Martin, I get a lot of questions about this recipe, I'm glad you carried on and followed the recipe to the end. Thank you for sharing the pictures.

    @Ruth, this recipe hasn't been published but there are many more to choose from on the guardian website.