Comments

1. 1. Couscous & Consciousness said, on 05 March, 2010 22:10

   Having recently acquired Ottolenghi, The Cookbook, which has quickly become my new favourite, I can't wait to see this one come out.

2. 2. Muneera said, on 06 March, 2010 13:30

   Hi, I live in Kuwait and I'm absolutely in love with your chicken, fennel and apple salad.. and the roasted parsnip carrots and root veg salad. Would it be possible for you to post their recipes?

3. 3. Greg Sheridan said, on 07 March, 2010 07:13

   Hello there

   Just wanted to say that as soon as I've written this I shall hurry along to Amazon to buy Plenty.

   I have been meaning to buy 'The Cookbook' for ages but resisted on account of the facts that a) I choose not to eat meat, and b) I am diabetic. Therefore, 130 or so pages would have been wasted on me.

   However, as I stood in Sussex Stationers in Brighton, reading your introduction, impulse and philosophy, I was completely lost for words. Without doubt, this is the best, most honest, passionate and believable food writing I have ever read. And I've read a lot. And I am a writer, too.

   So I just wanted to say thank you.

   Having only bought the book on Friday, I have already made the Chargrilled broccoli with chilli and garlic (as you suggested) and it was gorgeous. And I have never had any particular connection with broccoli before. So a very sweeping corner has now been turned.

   Today I am torn between the Figs with pecorino and honey, the Baked okra with tomato and ginger, and the Red lentil and chard soup.

   This book is beyond inspiring.

   Here's to a fabulous Sunday.

   Greg

4. 4. Rebecca Litchfield said, on 09 March, 2010 08:59

   Oh yes, it's going to be a very good summer!

5. 5. Yotam Ottolenghi said, on 10 March, 2010 11:01

   @Sue, I hope you enjoy the new book as much.

   @Muneera, I am afraid I don't have them written down. But there are plenty of similar recipes in both books.

   @Greg, Wow! Thank you. Your words are very touching.

   @Rebecca, hot and full of flavour. That's what I vote for.

6. 6. matt said, on 11 March, 2010 18:55

   The Ottolenghi cookbook very quickly became my main source for recipes. Although I own 50 cook books, none come close to providing such a consistent success rate. Truly inspiring and my family's eating has been transformed. Thank you!

7. 7. Linda said, on 13 March, 2010 14:17

   I bought your book as a present for one of my friends and they raved so much about it that I had to buy myself a copy and now it's my most fave and used cook book, in particular the rapsberry & peach tea cakes (they taste & look amazing!) and can't wait for the next book!

   Thanks!

8. 8. Yotam Ottolenghi said, on 16 March, 2010 03:39

   @Matt, @Linda, Good to hear!

9. 9. the friends from oz said, on 17 March, 2010 22:25

   wow ...... the cover looks amazing - we are sure the inside is even better

10. 10. Yotam Ottolenghi said, on 18 March, 2010 06:18

    OZ people, absolutely!

11. 11. Leah said, on 19 March, 2010 08:27

    I have *almost* cooked my way through the entire first book and it has never let me down.

    I am ridiculously excited about this new one!

12. 12. Yotam Ottolenghi said, on 19 March, 2010 14:10

    Leah, I just got the book. It is looking great! I am also ridiculously excited.

13. 13. alex whiley said, on 22 March, 2010 15:16

    I love my first Ottolenghi cookbook and so do all the friends and family I have given copies to. I can't wait for Plenty to be published (but just wish you would open a branch in W4..... please!)

14. 14. Amanda said, on 24 March, 2010 04:16

    I can't believe I have to wait!! Sux living in Australia. I'm so excitied going to buy for everyone in my family...they're all fans!!!

15. 15. Vicki said, on 24 March, 2010 13:04

    Your cookbook has done wonders for my reputation as an imaginative chef. Much appreciated and delicious Ottolenghi feasts have been created for all sorts of happy celebrations. The turkey and sweetcorn meatballs with red pepper sauce is the most requested. As a result not many English visitors arrive at our home without one of your cookbooks tucked into their luggage! I can't wait to try out the new one.

16. 16. andrea said, on 27 March, 2010 15:01

    Hi ;-) I cant wait for your new book 'Plenty' Your food speaks for your philosophy. I was hooked walking past your Islington shop, mesmerised by the meringues (bought a few for a meeting and ate the lot myself.. whoops!) Im enjoying learning your food as it is different to everything else out there...:-)

17. 17. Jan said, on 29 March, 2010 13:33

    Hi,
    I discovered your book by accident, Oh My Word, the recipees, flavour, food, colours and philosophy is fabulous and right on!! I have literally shown the book to everyone, and all have fallen in love with. Its a true visual assault on the taste buds.
    Oh, and making the champagne chocolates have led to quite a few tipsy afternoons. After all, whats a girl to do with an open bottle of champers???
    Looking forward to the next book, hoping to get to one of the resteraunts when I visit London in May (see how the experts do it).
    Keep doing what you are doing!!!

18. 18. Christine said, on 29 March, 2010 22:21

    San Francisco is calling your name, can you hear it? We live in the bay area and good food is all around us, you're what's missing though :-)
    I made your chicken with saffron and honey tonight for Pesah, lots of googly eyes around the table! Thank you for your inspiration and creativity using the worlds best ingredients!

19. 19. Yotam Ottolenghi said, on 30 March, 2010 17:24

    @Alex, @Amanda, @Vicki, @Andrea, @Jan, @Christine, Thank you all. I hope Plenty lives up to the expectations.

20. 20. lizzy p said, on 30 March, 2010 23:54

    Hello Yotam!

    I'm excited about your new book and can't wait to order a few copies - for myself and to give as gifts.

    We celebrated Christmas with some of your wonderful recipes - fillet of beef with horseradish and rocket sauce, and turkey meatballs with roasted red pepper sauce, as well 2 vegie salads. Each time I have cooked these lovely dishes for friends they have ended up ordering the Ottolenghi book for themselves! I live in Australia and so many of your dishes are perfect for cooking on the BBQ.

    You are an inspiration and I thank you for sharing your brilliant ideas!

    Lizzy x

21. 21. Yotam Ottolenghi said, on 05 April, 2010 12:28

    Lizzy, such kind words. Thank you. I am happy our food puts a smile on your face.

22. 22. Joan McNamara said, on 10 April, 2010 15:28

    Just returned from London last week and had lunch at your Nottinghill location several times. Everything was wonderful, delicious and beautiful. I can hardly wait for your new cookbook! I have a gourmet market and cafe in Los Angeles. My customers always want to hear about my favorite places and Ottolenghi is definitely on the top of my list. I know the new book will be fabulous. Joan

23. 23. diva said, on 13 April, 2010 06:45

    I recently got my copy of Ottolenghi: The Cookbook and I can't wait to see these vegetarian recipes in Plenty. And signed copies have persuaded me to go get one as soon as these guys go up in the Islington store. Can't wait!

24. 24. Yotam Ottolenghi said, on 15 April, 2010 02:59

    @Joan, Send them over from LA! Thanks.

    @Diva, We'll be waiting for you...

25. 25. chris mcowen said, on 17 April, 2010 11:33

    Hi,

    Will this book be full of mostly (or hopefully all) vegetarian recipes? I know his column is but am unsure if this book will build upon that or include meat dishes?

    Thanks

26. 26. Yotam Ottolenghi said, on 18 April, 2010 16:05

    Good news for you Chris. Only vegetarian, mostly from Guardian, but lots of new stuff as well.

27. 27. Caffettiera said, on 23 April, 2010 12:46

    Being a dedicated foodie, it is usually me who buys cookbooks in this family. Your book (and your food philosophy, your restaurant, and your column on the Guardian, as well) has become so much of a 'staple' in our family, that it was actually my sweeter half who preordered it for me. We can't wait to try it out: the other one, after a bit more than a year, is already completely covered of marks of food in almost every page... Thanks for your great work!

28. 28. Val said, on 25 April, 2010 03:31

    I am so excited about this next Ottolenghi book! I already saw the article in the Guardian with some exclusive recipes and have begun making my way through them.

    The first Ottolenghi book was given to me as a birthday present last year. It completely inspired me and made me realise my addictive passion for cooking. I am now trying to learn as much as I can about cooking; Techniques, flavours, baking... everything.

    Thanks Ottolenghi!

29. 29. Yotam Ottolenghi said, on 26 April, 2010 02:40

    @Caffettiera,@Val, Thank you. That's fantastic to hear.

30. 30. Adam said, on 27 April, 2010 09:04

    My copy arrived yesterday (early?) and I'm delighted with it. A great collection of recipes that I'll actually cook most of.

    Thanks Yotam, your recipes and ideas have had a massive impact on what my family and I eat.

31. 31. chris Mcowen said, on 27 April, 2010 11:05

    Thats great! I have ordered the book and cant wait to get started. Have been extra healthy recently, i cant walk through islington without popping in for something ( usually a meringue) and have a feeling its going to be the same with the book!

32. 32. Yotam Ottolenghi said, on 29 April, 2010 08:13

    @Adam, @Chris, Thanks

33. 33. Regina said, on 29 April, 2010 09:45

    Yotam,

    I love running past your Notting Hill store on Saturday mornings and looking into the window to see what delicious food you'll be selling that day. Your mix of ingredients is a feast to all 5 senses. Thank you!!

    My favourite section in the 1st cookbook is desserts. They are to die for!

    However there is one recipe which I can't master: the sour cherry amarettis. The dough never holds up into individual balls before coating them with icing sugar. They are quite liquid and difficult to handle. Any tips?

    Or may I stop by one of the stores and ask? :) Keep inspiring us with great food.

34. 34. Yotam Ottolengh said, on 30 April, 2010 03:11

    Thanks @Regina. I am surprised the almond paste doesn't hold together. I wonder why it is liquidy as there isn't any liquid there, apart from the egg whites. The only thing I can suggest is folding in less egg whites next time, though the amount in the recipe should be right. Also, dip your hands in icing sugar when you shape them. Good luck, Yotam

35. 35. Aku said, on 02 May, 2010 10:46

    I absolutely *love* the Ottolenghi Cookbook--I literally read it cover to cover when I first got it--and even though I'm a devoted foodie I've never done that with any other cookbook before!

    Just ordered Plenty and can't wait to do the same again with the new book.

    Thanks Yotam, for all your brilliant inspiration.

36. 36. Heidi said, on 04 May, 2010 13:49

    Having nearly cooked my way through your first book and having just received your second book, I feel obliged to write and say, THANKS. I've been cooking for years and years, and your recipes and philosophy are really an inspiration. I'm no longer sure how I heard of you, since I live in San Francisco, but I am so very glad I did.

37. 37. sammy and glenn said, on 05 May, 2010 10:46

    Hi Yotam

    We recently bought your book Plenty and love it!
    We were instantly drawn to the lovely cover - beautiful graphics, and there aren't many cookbooks we find where we love the sound of every recipe. The photography is beautiful too. Glenn does most of the cooking (he's much better than me) but there are so many of your recipes that I want to try for myself. So we just wanted to say thankyou and to let you know that we wrote a little bit about your book on our own blog too (http://pachadesignjournal.blogspot.com/2010/05/plenty.html)

    thanks again,

    sammy & glenn

38. 38. Andrea Marcou said, on 06 May, 2010 04:40

    Yotam

    You have excelled, the new book is fantastic.

    I am Greek and so the food especially appeals to my palate - I have to say its food heaven!

    Thank You, Thank You, Thank You.

39. 39. Yotam Ottolenghi said, on 07 May, 2010 16:36

    @Aku, @Heidi, @Andrea, What can I say? Just a huge Thank-you. All your warm comments really mean a lot to me. It just gives a great feeling.

    @Sammy and Glen, lovely blog post. Just posted it on twitter. Thank you too!

40. 40. Regina said, on 12 May, 2010 17:02

    Hi Yotam.
    Just reporting back on the amarettis. I beat the egg whites for 10 minutes and used less, but the amarettis still became liquidy/gooey and uneasy to shape. They came out a little bit like macaroons. They are not dense, but airy.

    However, they taste DIVINE. I was just looking to get exactly the amarettis you have in the pictures or in the store.

    Thank You SO MUCH for replying. Appreciate it. Take care and best of luck with book #3 (whenever it comes....) :)

41. 41. Yotam Ottolenghi said, on 14 May, 2010 04:03

    Thanks, Regina.

42. 42. Marina said, on 16 May, 2010 17:33

    Hi Yotam,

    I just received my four copies of Plenty (the others already are earmarked as birthday gifts) and spent the weekend trying out some recipes. They were all wonderful, of course, just like every recipe I've tried in the first cookbook. Your food philosophy really hits home. The recipes have brought about so many exciting taste experiences and helped me impress a lot of people at dinner parties!

    However, one question for you - there aren't any pastry recipes like the ones you include in the first cookbook. I made the Very Full Tart and had to go back to the first volume for a crust recipe. Am I missing something? Perhaps you could post some pastry recipes online that are suitable for Plenty?

    Many thanks and keep up the revelatory cooking...

    Marina

43. 43. Jackie M said, on 20 May, 2010 17:23

    I just wanted to say how much I love your new cookbook, tonight we had the Garlic Tart and the Winter coleslaw for dinner, my husband was seriously impressed.

    Its a beautiful book, and I plan to work my way through it.

44. 44. Mohna said, on 21 May, 2010 08:30

    after following the guardian receipes every week and cooking them all I got the first cooking book as a present and it is the best cooking book i ever got. i love every single vegetarian receipe.
    it has gone so far that i spent the last 2 days baking all the different cakes and muffins for a wedding tomorrow.
    for anyone else i can highly recommend the Ottolenghi restaurant in London, its delicious.
    thanks for an amazing culinary direction

45. 45. Yotam Ottolenghi said, on 23 May, 2010 11:36

    @Marina, Thanks you. Plenty is different from Ottolenghi: The Cookbook. It is a collection of My Guardian recipes, plus some new vegetarian ideas, and shouldn't be compared with the other book. I am sure pastries will feature again in future books.

    @Jackie, good luck with the remaining 129 recipes! :)

    @Mohna, thanks a lot.

46. 46. Chloe said, on 01 June, 2010 13:16

    Really delighted you've collected these together and remain undaunted by the occasional whingers of the Guardian letters page. I get so much out of cooking your food, it's fun to learn new flavours and techniques and the results are always tons more interesting than 'easy' recipes I see elsewhere.
    Thanks for 2 great books and please don't stop writing the New Vegetarian column - they are all gorgeous to look at and interesting to read.

47. 47. Yotam Ottolenghi said, on 02 June, 2010 15:48

    Chloe, I am blushing. Thank you

48. 48. Carol Creasey said, on 07 June, 2010 08:49

    Just wanted to add my thanks to the all for your fantastic new book. I am, like others, cooking my way through it, and my husband is loving every single dish. The flavours are so unusual and utterly delicious! Please continue writing in the Guardian, and making those great videos, which I watch avidly.
    Will you be doing another book soon? and can you include some more meat and fish dishes, they were superb in your first book, and I have cooked every one!
    Carol

49. 49. Yotam Ottolenghi said, on 07 June, 2010 14:05

    Carol, this is fantastic. Thank you for telling me all this! Another book will definitely be published, with meat and fish, but not very soon. It takes time to collect the recipes and polish them. Hope you can master the patience.

50. 50. Hampus said, on 24 June, 2010 08:44

    Hi

    Just saw this blog/article from my colleauge Tim about Dr Shakshuka witch Yotam refered to in Plenty

    http://news.bbc.co.uk/1/hi/world/middle_east/10374342.stm

    Next time in Jerusalem I def have to visit.

    Hampus

51. 51. Yotam Ottolenghi said, on 25 June, 2010 09:30

    Thanks Hampus. But it is actually in Jaffa. Name of column is a bit misleading. Enjoy!

52. 52. Areti said, on 07 July, 2010 02:17

    Oh wow, I just saw 'plenty' is out - good news! Made my week! (Possibly my+my husband's - who found you initially!- year! I'm sure the book will contribute to that..)

    I just moved to the US, so unfortunately I can't express my enthusiasm at one of ur restaurants... Wish I was there for that :)

    Anyway thanks for this and keep up the good work (from a Greek girl that re-discovered mum's and grandma's recipes through your creativity)!

53. 53. Yotam Ottolenghi said, on 08 July, 2010 00:23

    Areti, mum's food is always the best, particularly if she's Greek. This is where everything starts!

54. 54. Maya said, on 13 July, 2010 09:29

    I love this book and have decided to review it as our first 'Book of the Month'... I run a local group for expat vegetarians in Spain, and whilst we have a glorious abundance of fresh produce, there is little culinary tradition of vegetarian main meals, and it can be difficult to find recipes that really make the most of our local ingredients. I am going to recommend this to all of our group, so we can make the most of the wonderful food around us... especially enjoying the broad bean burgers this week!

55. 55. Yotam Ottolenghi said, on 14 July, 2010 14:03

    Maya, that's fantastic to hear! Bless you.

56. 56. lucy said, on 19 July, 2010 09:50

    I have just bought the cookbook and having had it for 3 days, have already made 6 of the recipes. This is my favourite cookbook. My other half fights me for it in the evenings when we sit down after work and plan what to cook next.

    What is even more inspiring is that he has only so far cooked the vegetarian recipes from the cookbook, and is so impressed that he has ordered 'plenty'. In over a year I have never been able to get him excited about vegetarian cooking however I think we have turned a corner, thanks Yotam!

57. 57. Talieh said, on 14 August, 2010 01:34

    Dear Yotam

    I live in Melbourne (Oz) and a couple of months ago stumbled across your recipes whilst reading The Guardian. I absolutely love them and am just about to log on to Amazon to buy your books.

    Having been a vegetarian for a long time and someone who loves to cook, your recipes put such a wonderful fresh twist on things. Claudia Roden is one of my mainstays and now you are too!

    Look forward to the next time I am in London so I can try out one of your restaurants (maybe you could open up a colonial outpost!).

    Thank you so much.

    Best

    Talieh

58. 58. Yotam Ottolenghi said, on 24 August, 2010 08:58

    Talieh, would be great to see you here. BTW, I am giving a cookery demonstration in Sydney on the 9 of October at the intentional food festival. Not too far away from you...

59. 59. Sally Duncan said, on 22 September, 2010 17:55

    Dear yotam
    I have visited your islington outpost on many occasions.you are my food hero.I have recently joined a new cafe in York as their chef.I am using many of your recipes as they r so amazing and always work well.
    It is a hard time to start a new business.we are central but tucked away.people love the food when they find us.do you have any words of wisdom for us.how was it for you guys when you first started?I would be grateful for any advice.it is my dream to create a similar great place to work on a much smaller scale of course.thank you so much for your inspiration.

60. 60. Yotam Ottolenghi said, on 02 October, 2010 12:42

    @Sally, I don't know the area you are in and much about your environment so it's hard for me to say. Yes, beginnings are never easy but you must stick behind what you make as long as you are 100% happy with it. I suggest you ask yourself all the time if the food and service you give your customers is absolutely flawless. I know that's a very high bar to set to yourself and that Ottolenghi doesn't always meet the standard either. But as long as you aspire to this you'll be good.

61. 61. Mary Nelson said, on 13 November, 2010 14:15

    Please could you let me know if either of your cookbooks contains the fig tart recipe on your menu in Islington this week. My husband is a huge fan of your guardian column and I would love to give him one of your books for Xmas and figs are special to us. He does all the cooking and (as we dont live near one of your restaurants), will only deign to eat out when we are in France with 3 michelin starred restaurants within walking distance of our cottage. Sincere thanks, Mary

62. 62. Yotam Ottolenghi said, on 16 November, 2010 04:28

    @Mary, I am afraid it isn't there. There is another great fig recipe in Plenty though.

63. 63. Pie said, on 01 December, 2010 09:26

    Toda Raba Yotam! I am ending up doing my own versions of your recipes (you'll understand, Israeli combina ;-) )but they are a great inspiration!

64. 64. Yotam Ottolenghi said, on 02 December, 2010 16:46

    @Pie, ;)

65. 65. Gale said, on 08 December, 2010 17:54

    This is the most vegetarian cookbook I have ever owned. I have never ever in my life been so EXCITED about a cookbook.

    Your mix of spices from all over the world is simply a blast of flavours in every dish! I also love how you allow for the flavours of vegetables to come out on their own through slow-cooking methods, which means minimising on the salt! This is certainly going to help me win over more vegetarian dishes at larger family/friends gatherings!

    Thank you, thank you, thank you!

    Seriously, I am giddy over the book!

    CONGRATULATIONS! You must be celebrated :)

66. 66. Amanda French said, on 09 December, 2010 19:44

    My sister made the Caramelised Garlic Tart and it was amazing - a taste sensation! She has told me that she is giving me Plenty as a Christmas present (what a great present!!!) and I can not wait to get my hands on it and start cooking!

67. 67. Shulamit said, on 14 December, 2010 06:30

    I am absolutely infatuated with your site and have added Plenty to my wish list.. can't wait to get it:)

68. 68. Yotam Ottolenghi said, on 14 December, 2010 08:37

    @Gale, @Amanda, @Shulamit, so many compliments! THANK YOU

69. 69. Shaun mckinlay said, on 18 December, 2010 10:20

    Hey Yotam!

    Its shaun (happy go lucky)! I just bought plenty over here in melbourne. I think i managed to foodstain each and every page in the first book you gave me, which i still use all the time - people are consistently amazed, and it's always a lot of fun to cook your food. Thank for being the reason people love what i cook, and for instilling a very enduring inspiration to make beautiful food!!

    Love shaun

70. 70. Gormit Kaur said, on 25 December, 2010 07:34

    I only knew about you and your cookbook when I was reading the Delicious Dec/Jan 2011 magazine. There was this bit on all-time favorite cookbooks. Although I am not a vegetarian, I could do without meat and since you have a fair bit of vegetarian dishes in the book, I'll order it on-line since I am not sure the shops have it. Reviews on your book hint at the fabulous vegetarian food and I am always keen to show that vegetarian food need not be boring.

    Regards,

    Gormit from Singapore

71. 71. john kilcher said, on 31 December, 2010 09:25

    I made the apple and celariac slaw for our Christmas dinner and we all really enjoyed. I have told all of my friends who love to prepare foods and eat great food. Now, today I went to your web site and discovered what I know will be a must buy recipe book. We live in the States and I found you because I read the Guardian every day. I look forward to using more of your recipes in the future. Happy New year!!
    John Kilcher
    Knox, N.Y.

72. 72. Yotam Ottolenghi said, on 10 January, 2011 09:53

    @Shaun, so good to hear from you. We've all been missing you here. I am delighted to hear that I managed to up your culinary standing. Hold tight to your passport! Lots of love.

    @Gormit, Singapore, wow! So much good food you've got there. Enjoy Plenty!

    @John, Thanks. If you hold on for a couple of months, Plenty will be out in the Untied States with ounces, scallions and eggplants instead of grams, spring onions and aubergines.

73. 73. Andrew Lockhart said, on 07 February, 2011 03:00

    Just got Plenty the other day. Really looking forward to cooking my way through it. Your recipe for Caramelized Garlic tart came out beautifully - however the recipe itself doesn't mention the creme fraiche which is listed as an ingredient. I added it to the custard mix when I realised and it all came out happily though.

    The Leek Fritters recipe on p.36 calls for a tbsp of baking powder, can this be correct? Should this be a tsp perhaps?

74. 74. Yotam Ottolenghi said, on 10 February, 2011 02:11

    @Andrew, You did right by adding the creme fraiche where you did. In the recipe it actually says "creams" which means both type of cream. Sorry if this wasn't clear enough. 1 tablespoon in the fritters is correct. It makes them light and airy. Good luck!

75. 75. Jane Yorke said, on 05 March, 2011 12:13

    Where can I buy the "American" version of Plenty that was featured in today's Wall Street Journal?

    Thanks,
    Jane

76. 76. Yotam Ottolenghi said, on 15 March, 2011 06:23

    @Jane, should be in many book shops by now and from online retailers.

77. 77. Tracey Lamb said, on 10 April, 2011 02:21

    My husband bought your book back from the UK a couple of months ago after it was recommended to him. I love cook books, however, I have never had one that has so many reliable and fabulous recipes. Even the kids are cooking them and find your recipes easy and delicious. One is vegetarian and one is vegan, with most recipes easy to convert to vegan.

    You should promote your book in Australia, especially Melbourne. It would do really well here. We love good food.

78. 78. Judith Kingsbury said, on 13 April, 2011 12:24

    I'm excited just reading about your cookbook. Got on to it through an interview with you which I found in Google Alerts. I feel like the world is inevitably going vegetarian, which to me looks like most of the world will eat vegetarian, some will still eat some animal foods, some will be dedicated vegans, but 'vegetarian diet' will be mainstream, normal. Likely that phrase will no longer be needed. Anyway, what I really want to say is - how can I get my hands on a review copy of your cookbook Plenty?

79. 79. Yotam Ottolenghi said, on 14 April, 2011 02:06

    Thank you Tracey. I love Melbourne. Hope to come back soon.

80. 80. Ella said, on 24 May, 2011 16:17

    Hello!

    I love your recipes in pleanty and i am working on vegetarian food for my food technology exams, and was wondering if you could give me any tips on any particular vegetables or ingredients i could use or that you would recommend that work well with pasta or rice, or any other tips you could give me to help me come up with my final designs.
    Thankyou:)

81. 81. Annick Payne said, on 27 May, 2011 16:39

    I've been lucky enough to review the German version of "Plenty", and what an amazing experience that was! I want to say "thank you" for sharing these wonderful recipes. It's changed the way I think about food, adding a new dimension - and I didn't think I was doing so badly beforehand ;)

    (I don't want to use this space for self promotion but I thought you might appreciate the link to my review: http://valentinas-kochbuch.de/index.php?article_id=692 - I'd be happy to send an English translation if you would prefer)

82. 82. Yotam Ottolenghi said, on 01 June, 2011 03:37

    Thanks @Annick. It's my pleasure. I like your review (visually, at least), with the various covers.

    @Ella, have a look at these (there's more on the Guardian website):

    http://www.guardian.co.uk/lifeandstyle/2011/may/28/pea-mint-croquettes-pasta-recipes

    http://www.guardian.co.uk/lifeandstyle/2010/sep/18/beetroot-saffron-rice-recipe-ottolenghi?INTCMP=SRCH

    http://www.guardian.co.uk/lifeandstyle/2009/nov/07/rice-cakes-leeks-egg-vegetarian-ottolenghi?INTCMP=SRCH

83. 83. karen said, on 02 June, 2011 19:13

    what is the book id number for the one that has non-metric measurements? thanks; I am looking forward to owning this cookbook.

84. 84. Carmen said, on 05 June, 2011 07:45

    This afternoon a bbq party for my sons birthday. I made the green couscous and the courgette pasta salad from Plenty. It looks and tastes great! A real feast. Cannot help wanting to add a splash of lemon to the cous though.

85. 85. yotam said, on 08 June, 2011 03:42

    @Karen, here are all the details: http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid=1307518835&sr=8-1

    @Carmen, I am all for adding lemon!

86. 86. Daisy said, on 14 June, 2011 14:07

    Hi:

    Since I saw you on Martha Stewart show in USA, I have been wanting to get your book "Plenty", however, it was out of stock. Is it now available?

    Made your Moroccan Carrot salad last night with couscous and chicken as a main dish. Wow, it was very good. My husband hates cooked carrots, but he saw this recipe in Los Angeles Times food section and wanted to try it. I did slip in a few halved small red potatoes in the boiling liquid, just in case he would not eat the carrot. He actually said he would have it again. Waiting to find your book in USA.

87. 87. yotam said, on 16 June, 2011 02:39

    @Daisy, so your husband is now hooked on carrots? I hope so. Plenty is now finally available again on Amazon: http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid=1308206237&sr=8-1

88. 88. Gillian Van Brakle said, on 25 July, 2011 14:20

    25 July, 2011

    Alo Yotam,
    My name is Gillian. I'm a little confused about your book Plenty. I do have it, and love it but was wondering if the version sold in the u.s. has recipes omitted? I was watching the Martha Stewart show episode that you were on & she was talking about a cake recipe in your book. I'm disappointed that I can't find the recipe that she was talking about in this book. Was Martha Stewart talking about The Cookbook and not Plenty?

89. 89. lynn said, on 02 August, 2011 06:49

    Are there any differences between the first UK version and the recent American version of Plenty other than metric measurements?

    Is it available in Israel in English?

    Toda rabah!

90. 90. Yotam said, on 03 August, 2011 02:11

    @Gillian, the apple cake recipe is in the Ottolenghi cookbook. The book is available in the States but in metric, not American measurements:(http://www.amazon.com/Ottolenghi-Cookbook-Yotam/dp/0091922348/ref=sr_1_1?ie=UTF8&qid=1312351723&sr=8-1)

    @Lynn, the 2 versions are identical bar the measurements. I am not sure you can buy Plenty in Israel.

91. 91. sidi said, on 16 August, 2011 10:41

    hello.

    any source from where i can buy plenty (i also own the cookbook)without having to pay for shipping half the book's price?
    i live in israel and shipping from amazon is 11 dollars. ok, so not half the book price but more than a third:)
    thanks
    sidi

92. 92. Peter said, on 17 August, 2011 09:44

    Visited Islington again last night with a couple of foodies from Canada - all seriously satisfied and impressed. Can I get commission for increasing your "plenty" sales?

93. 93. Yotam said, on 18 August, 2011 01:29

    @Sidi, sorry, the book isn't available there. Maybe one day...
    @Peter, I will be sure to allocate something. Thanks!

94. 94. bette said, on 21 August, 2011 12:10

    I just made the black pepper tofu. I didn't have all the ingredients and so substituted red pepper and jalapenos for the red chilis. i had only one kind of soy sauce. but this was delicious anyway.

    i had made the eggplant w/ yogurt a couple of weeks ago, and that was less successful.

    really great cookbook.

95. 95. Marieke said, on 24 August, 2011 14:30

    My neighbour gave me Plenty for my birthday and I'm very happy with it!!
    It is my way of cooking for several years now, but your book gives me much more ideas and the will to cook better, because it gives me more confidence!
    Every day I choose one or two recipes and we enjoy!
    Thank you! Marieke, The Netherlands

96. 96. Gillian said, on 25 August, 2011 15:40

    25 August, 2011

    Alo Yotam;

    Thanks for responding to my question regarding the apple cake recipe. I did find it in the Cookbook. I don't have a problem with the metric measurements. I'm Canadian & since Canada is a British Commonwealth country, we are taught using the metric system. So it's fine. (I prefer it when cookbooks are in their original format). Your books are wonderful. The Caramelized Garlic Tart is great.
    Thanks again.

97. 97. ilona said, on 06 October, 2011 01:20

    I'm really enjoying Plenty (the American version); the corn polenta is amazing, I made it three times. Tonight I tried to prepare the dish on the cover (eggplant with buttermilk sauce) and the cooking time for the eggplant seemed insufficient, even though the lowest temperature on my oven is 260. Curious if the eggplants you use are on the small side? Dimensions would be helpful to know.

98. 98. Yotam said, on 13 October, 2011 09:00

    Ilona, you are right. There was a mistake in the first print. It is 200 degrees Celsius which should have been 390 degrees Fahrenheit. Sorry...

99. 99. Jacqueline Hawker said, on 17 October, 2011 05:12

    Congratulations, Yotam, on winning the Observer Food Monthly Annual Award for Best Cookbook 2011. I am thrilled that you and the team put together such a winning cookbook and I will definatly put it on my prezzie list! Must pop up to Islington and enjoy a meal there again - they are always really lovely meals, and I wish I lived just a bit closer! I am looking forward immensley to your TV series too:) Well done for spreading the fabulously interesting veggie food word around so eloquently. Jackie.

100. 100. Yotam Ottolenghi said, on 23 October, 2011 16:57

     Thanks @Jackie. Not quite a a series, just a 1 hour programme.

101. 101. demonoid invitation said, on 30 October, 2011 15:29

     where can i get his books in south london? any ideas?

102. 102. Juul said, on 02 November, 2011 15:09

     Dear Yotam, the best cookbook ever given to me! Especially since I can go into the vegetable garden, see what's there and then look for a great recipe to go with it. Thank you for the lovely meals we've had so far, using your ideas.
     Juul

103. 103. Yotam Ottolenghi said, on 17 November, 2011 07:05

     @Demonoid, for a signed copy you can come to our shop on Motcomb St, SW1, or go to any Waterstone's branch or other book shops. And there is also Amazon, of course.
     @Juul, Thanks so much!

104. 104. Diana said, on 07 December, 2011 03:23

     I LOVE this book. : )

     I have a wee question regarding the Artichoke Gratin recipe... Are frozen artichoke hearts superior to those found in a tin?
     Many thanks!

105. 105. Louise said, on 09 December, 2011 06:45

     Am I able to purchase in Melbourne, Australia?

106. 106. Yotam Ottolenghi said, on 15 December, 2011 05:12

     @Louise, it can be bought on Amazon and delivered to your door!

107. 107. Yotam Ottolenghi said, on 15 December, 2011 05:28

     @Diana, tinned artichokes can lack flavour so frozen are better. You can get them in any good Lebanese supermarket.

108. 108. Amit said, on 20 December, 2011 17:08

     Yotam

     Just saw ur documentary of the food in Jerusalem. Absolutly marvellous.. Me and the wife cannot wait to come and taste some of the authentic receipes at your restaurant from Israel, pls tell us which one of your places to come to taste them.

     thanks again
     Amit

109. 109. Sharon Wilson said, on 26 December, 2011 09:50

     I have wanted to buy your cook books for some time in Umhlanga, KZN, South Africa, but were always disappointed when not in stock.

     Today, I bought not one but BOTH books on a SA website (a little indulgent but not chancing the long wait again)- I now wait in anticipation for them to be delivered in the next few days - can hardly contain my excitement!
     I hope I am able to buy most of the ingredients in South Africa.....

110. 110. Yotam Ottolenghi said, on 28 December, 2011 08:20

     @ Amit, you have the choice of 4 Ottolenghi's when you come to London but the biggest is Islington which takes reservations for dinner. You will find a mix of modern and traditional food on the menu.

     @ Sharon, your patience has paid off! The 2 books will keep you very busy. Enjoy

111. 111. Mo Quill said, on 09 January, 2012 11:44

     The little peaked meringue dessert shown on your sub-heading 'menus and catering' page look wonderful...where can I find the recipe please?!

112. 112. Yotam Ottolenghi said, on 11 January, 2012 04:21

     @Mo, They are our passion fruit meringue tarts which can be found in any of our shops, on most days. This recipe is an Ottolenghi treasure and the recipe isn't available sorry.

113. 113. Lhea Taylor said, on 11 January, 2012 15:42

     Hey there....

     I got your book after some heavy hinting for Christmas :-) I live in Ibiza, Spain and there isn't anything like this here....the book is ridiculously inspiring...its not easy being a picky veggie here so i fully intend to work my way though this book cover to cover - EVERY LAST recipe is to my Mediterranean taste - very rare!

     Thank you sooooooo much...Besos from Ibiza x

114. 114. raphaela said, on 18 January, 2012 05:25

     what is the name of the book in german?

115. 115. Yotam Ottolenghi said, on 20 January, 2012 06:50

     @Raphaela, the German book is called Genussvoll vegetarisch

116. 116. Pilar said, on 28 February, 2012 23:47

     I'm a Private chef and a mostly vegetarian cook at home. The ottolenghi cookbook has brightened my eyes to many new recipes. I can't wait to visit London to come to the stores and would love it of you came to San Francisco where produce is abundant and fresh. Can't wait for Plenty!

117. 117. Martyn said, on 14 March, 2012 18:24

     This is really a fantastic book with some great recipes. Although I'm not vegetarian myself, a couple of my friends are, and I've cooked some delicious meals using the recipes in this book

118. 118. Rory Bond said, on 20 April, 2012 07:50

     A REVELATION!!! I never knew that food primarily based around pulses, vegetables and anything that hadn't had four legs and didn't moo,oink,baa or cluck could be so enticing.
     Having just launched a food service on one of the Greek islands, I was a little perplexed - even though I regard myself as a foodie - when it came to inspiration for the non-meat eaters, wanting to be able to offer something refined but rustic and dinner party worthy with the WOW factor.
     THE perfect bible has arrived in my hands today and now it would only be right that I go and re-write some of my menus so I can include some of these amazing dishes.

     PLENTY of THANKYOU'S for your inspiration...I really should have invested in this book ages ago.
     Now to whizz up some of these dishes and get tasting!

119. 119. Yotam Ottolenghi said, on 23 April, 2012 07:45

     @Rory, a very big thanks! Good luck with your testing and tasting.

120. 120. Lynn said, on 13 May, 2012 16:34

     Hi Yotam,
     I'd love to buy your two cookbooks. I live in the USA and saw it in a cooking store - recipes looks great! However, I'd like to buy the cookbook with metrics measurements instead of the cups/US cooking measurements. Before I purchase from amazon UK and pay for international shipping, are the versions I buy through amazon UK be in the metrics measurements? Thank you!

121. 121. Yotam Ottolenghi said, on 17 May, 2012 08:53

     @Lynn, yes the UK books are in metric measurements. If you have any problems, contact one of our stores and they could arrange them to be sent to you.

122. 122. clare said, on 04 June, 2012 15:47

     Hi Yotam,

     I received the Plenty cookbook for my birthday and am now in Tel Aviv on holiday. can you suggest any spices i should get whilst i'm here that i might need for your recipes?

     Thank-you!

123. 123. Yotam Ottolenghi said, on 08 June, 2012 05:48

     @Clare, You can pick up dried za'atar leaves, good sumac and baharat spice mix. I use these a lot and they can be tricky to get here. Have a great time!

124. 124. Sheila Robinson said, on 15 October, 2012 01:06

     Hi Yotam,

     I'm loving my Plenty Cookbook and also bought your new cookbook Jerusalem. No more boring dishes at my household.

125. 125. jules said, on 31 October, 2012 06:08

     Just cooked the butternut squash stew and apple and celeriac salad combo since we started getting weekly organic veg boxes and never used celeriac before. What an AMAZING couple of dishes, so I have ordered Plenty and cant wait to try some more. Thanks for the inspiration and fantastic receipes.

126. 126. Yotam said, on 01 November, 2012 09:42

     @Jules, glad you are experimenting. Enjoy!

127. 127. Polly said, on 11 November, 2012 07:12

     Just bought Plenty after trying a few recipes from the Guardian online. Lovely book, already heavily Book Darted.

     I want to try the Broad Bean Burgers, but the difference in the quantity of spinach between the online and cookbook recipes is very large. I suspect one of them is a typo. Can you please tell me if the quantity is 25 grams, or 225 g ?

     Cheers,
     Polly

128. 128. Yotam said, on 13 November, 2012 09:25

     @Polly, thank you for pointing this out to me. I have checked it and the correct amount is 225g as it says in plenty. Thanks again!

129. 129. Polly said, on 14 November, 2012 14:53

     Thanks, Yotam!

     I had the broadbeans already blanched and skinned , so ended up using the suggestion on a blog of 100 g for the spinach. When I needed only half of the breadcrumbs, I figured out that 100 g might have been too little spinach.

     It is late spring (hot!) in Queensland Australia, and no spinach to be had, so I substituted Warrigal greens from the garden. Not the same flavour (they lack that mineral tang of spinach), but a very similar texture when cooked

     The burgers were good, but I look forward Autumn, when i can try the recipe as written!

     Again, thank you for clearing up the confusion.

     Any chance that the Guardian will publish a booklet of the recipes from the New Vegitarian column?

     Cheers,
     Polly

130. 130. Alan said, on 18 December, 2012 06:24

     Hi Yoram,
     Just cooked your delicious very full tart, however, the recipe did not confirm what temperature you should finally bake the tart in the oven for 35-45 minutes. So I used the previous temperature at 160 degrees.
     I was not confident that this would cook the mixture, so after 45 mins we had to raise the temperature and watch the tart closely.

     All came out in the end well, however, I would like you to confirm what temperature you should use.

     Alan

131. 131. Yotam said, on 21 December, 2012 09:36

     @Alan, the cooking temperature for the pastry and then the filling is 160C. It is possible that it takes longer than 45 minutes but to save you the worry of checking that the pastry is not burning I suggest leaving it at 160C and cooking longer. If it is getting dark it can be covered in foil for the last of the cooking.

132. 132. Linwood Boomer said, on 26 December, 2012 18:36

     I tried the recipe for ITAMAR'S BULBAR PILAF on page 242 of the American edition, and I'm convinced there is an error in the proportions. It calls for 4 small onions, 3 peppers, 2 teaspoons of peppercorns, 2 tablespoons of coriander seeds, etc., with only 1 cup of Bulgar. The recipe would need two or three times as much bulgar to look like the photo on the page opposite.

     Is it a misprint? a conversion error?

133. 133. Yotam said, on 09 January, 2013 07:32

     @Linwood, yes there is a conversion error in the American version. Very surprised it hadn't been spotted before. This will be updated in the next print. It should read 2 cups!

134. 134. Maur said, on 10 January, 2013 06:13

     I was given your 'Plenty' book for Christmas, and I love, love, love it! So far, my favourite is the tofu and black pepper; but then everything I have cooked so far has been a triumph with my guests. Thank you, I am inspired to cook everything in it...maybe a New Year's Resolution?

135. 135. Michelle said, on 28 January, 2013 19:18

     I am so glad to see that there is an error with the Itamar pilaf recipe. My family and I have so enjoyed everything we have made from Plenty . . . except this. The coriander seemed very overpowering. Even with double the bulgar it might be too much -- is 2 tablespoons right? Is there an errata page on your site somewhere I could look at?

     Thanks!
     Michelle

136. 136. Yotam said, on 31 January, 2013 06:23

     @Michelle, The 2 tbsp of coriander seeds is correct. The increase of bulgar will subdue the coriander, but if still to much reduce to your liking.

137. 137. Sam said, on 01 February, 2013 02:00

     Yotam,

     Any chance of publication of errata (corrections) for American Plenty edition so that owners of the 1st edition can write in the various errors you identified above? The food is great,but I have had a disaster or two due to what I suppose are errors in conversion from the UK version. Just online would be fine.