---
product_id: 1274396
title: "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi"
price: "180.68 DT"
currency: TND
in_stock: true
reviews_count: 8
url: https://www.desertcart.tn/products/1274396-plenty-vibrant-vegetable-recipes-from-londons-ottolenghi
store_origin: TN
region: Tunisia
---

# Unique Global Flavors Top #6 Vegetarian Cookbook 100+ Vibrant Veg Recipes Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

**Price:** 180.68 DT
**Availability:** ✅ In Stock

## Summary

> 🥗 Turn veggies into your new power move!

## Quick Answers

- **What is this?** Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
- **How much does it cost?** 180.68 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/1274396-plenty-vibrant-vegetable-recipes-from-londons-ottolenghi)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Key Features

- • **Visual Feast:** Beautifully photographed and easy-to-navigate layout inspires creativity and confidence in the kitchen.
- • **Trusted Bestseller:** Join thousands of food lovers with a 4.7-star rating and a top 10 rank in vegetarian cooking books.
- • **Elevate Your Veg Game:** Discover 100+ vibrant, restaurant-quality vegetable recipes that transform everyday meals into culinary experiences.
- • **Healthy Meets Gourmet:** Enjoy recipes rich in healthy fats and fresh ingredients that keep you energized and satisfied all day.
- • **Globally Inspired Flavors:** Master unexpected flavor combos like tamarind, caraway, and coriander that make each dish a conversation starter.

## Overview

Plenty by Yotam Ottolenghi is a celebrated vegetarian cookbook featuring over 100 vibrant, globally inspired vegetable recipes. Ranked #6 in Vegetarian Cooking and boasting a 4.7-star rating from nearly 5,000 reviews, this book combines healthy, gourmet flavors with stunning photography to inspire both novice and experienced cooks to elevate their plant-based meals.

## Description

Plenty: Vibrant Vegetable Recipes from London's Ottolenghi [Ottolenghi, Yotam] on desertcart.com. *FREE* shipping on qualifying offers. Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

Review: NOT EASY BUT WONDERFUL - 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.
Review: Inspired, creative flavors and great presentation - I love this cookbook! The photos and layout are easy to navigate and inspiring. More importantly, the recipes are great. Many incorporate flavor combinations that are unexpected, lively and fantastic, often combing sour, sweet, and spicy to great effect. Nothing is too heavy, but healthy fats (Greek yogurt, olive oil, nuts) leave me feeling satisfied until the next meal. Caraway, tamarind, and coriander together in the chickpea and chard stew - SO good. I never would have thought to combine eggplant, soba noodles, and mango, but it really works and brings new life to the eggplant. Mangos are also well used in the winter slaw, along with lime (sour), sugar (sweet), and red pepper (spicy). The garlic tart is one of the better one-dish brunches I've made recently, and I'm obsessed with breakfast tarts and frittatas. Rich, complex, a little sweet, a little savory. This week I made the chickpea and chard sauté and served it with quinoa and Greek yogurt. Great. Again, the caraway and lemon bring this one to life. I can't wait to make the smoky frittata with cauliflower. The cover recipe is the only one I haven't loved completely, although it is stunning to look at. Just a little too much liquid between the buttermilk and the eggplant. Next time: more salt on the eggplants, smaller eggplants, cook them face down for a while for deeper browning, more yogurt/less buttermilk for a thicker sauce. Looking forward to his next cookbook, due out fall 2014. Highly recommend.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #19,032 in Books ( See Top 100 in Books ) #8 in Vegetarian Cooking #17 in Vegetable Cooking (Books) #152 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.7 4.7 out of 5 stars (4,842) |
| Dimensions  | 8 x 1.5 x 11 inches |
| Edition  | 1st |
| ISBN-10  | 1452101248 |
| ISBN-13  | 978-1452101248 |
| Item Weight  | 3.2 pounds |
| Language  | English |
| Print length  | 288 pages |
| Publication date  | March 9, 2011 |
| Publisher  | Chronicle Books |
| Reading age  | 18 years and up |

## Images

![Plenty: Vibrant Vegetable Recipes from London's Ottolenghi - Image 1](https://m.media-amazon.com/images/I/51FqnHP9n8L.jpg)
![Plenty: Vibrant Vegetable Recipes from London's Ottolenghi - Image 2](https://m.media-amazon.com/images/I/51OMZ5GKV5L.jpg)
![Plenty: Vibrant Vegetable Recipes from London's Ottolenghi - Image 3](https://m.media-amazon.com/images/I/61M5URLVWnL.jpg)
![Plenty: Vibrant Vegetable Recipes from London's Ottolenghi - Image 4](https://m.media-amazon.com/images/I/61vIgw5LomL.jpg)
![Plenty: Vibrant Vegetable Recipes from London's Ottolenghi - Image 5](https://m.media-amazon.com/images/I/81Wuf2-oYRL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ NOT EASY BUT WONDERFUL
*by R***Y on December 4, 2022*

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.

### ⭐⭐⭐⭐⭐ Inspired, creative flavors and great presentation
*by L***O on April 17, 2014*

I love this cookbook! The photos and layout are easy to navigate and inspiring. More importantly, the recipes are great. Many incorporate flavor combinations that are unexpected, lively and fantastic, often combing sour, sweet, and spicy to great effect. Nothing is too heavy, but healthy fats (Greek yogurt, olive oil, nuts) leave me feeling satisfied until the next meal. Caraway, tamarind, and coriander together in the chickpea and chard stew - SO good. I never would have thought to combine eggplant, soba noodles, and mango, but it really works and brings new life to the eggplant. Mangos are also well used in the winter slaw, along with lime (sour), sugar (sweet), and red pepper (spicy). The garlic tart is one of the better one-dish brunches I've made recently, and I'm obsessed with breakfast tarts and frittatas. Rich, complex, a little sweet, a little savory. This week I made the chickpea and chard sauté and served it with quinoa and Greek yogurt. Great. Again, the caraway and lemon bring this one to life. I can't wait to make the smoky frittata with cauliflower. The cover recipe is the only one I haven't loved completely, although it is stunning to look at. Just a little too much liquid between the buttermilk and the eggplant. Next time: more salt on the eggplants, smaller eggplants, cook them face down for a while for deeper browning, more yogurt/less buttermilk for a thicker sauce. Looking forward to his next cookbook, due out fall 2014. Highly recommend.

### ⭐⭐⭐⭐⭐ A vegetarian cookbook that even a devoted carnivore can enjoy
*by A***M on May 16, 2013*

This cookbook met and exceeded expectations. Beautiful photos, inventive, exotic flavors, and recipes that never disappoint, all using vegetables and other ingredients that are generally available, though maybe not already in your pantry. Though it's a bit advanced for all but the most adventurous beginner cook, intermediate and advanced cooks will be fine. Written by Israeli-born Yotam Ottolenghi, a restaurateur in London, the flavors in these recipes are unique and unexpected, but never disappointing. Ottolenghi has created recipes where the vegetables and other ingredients shine and satisfy. Though I never thought I'd say this, when I'm eating them, I don't even miss the meat. Contrary to some of the other reviews, which are clearly for the UK version, the US version of this cookbook lists measurements in cups, ounces, tablespoons, etc, as is standard here. The recipes vary in difficulty and time, but the uncommon combinations of ingredients and flavors make even the simplest of recipes stand out. This cookbook is divided into sections based on the star ingredient. Chapters are: Roots, Funny Onions, Mushrooms, Zucchini and Other Squashes, Peppers, Brassicas, The Mighty Eggplant, Tomatoes, Leaves, Green Things (cucumber, artichoke, asparagus, okra), Green Beans, Pulses (legumes), Grains, Pasta/Polenta/Couscous, and Fruit with Cheese. Some favorites: Roasted parsnips and sweet potatoes with caper vinaigrette Caramelized garlic tart Very full tart (filled with roasted peppers, eggplant, sweet potato, zucchini, tomato, ricotta, & feta) Soba noodles with eggplant and mango Quinoa and grilled sourdough salad (a type of panzanella) The ultimate winter couscous (with carrots, parsnips, apricots, chickpeas) Figs with basil, goat cheese and pomegranate vinaigrette If you're looking for a new way to feature vegetables in your cooking or to experiment with Middle Eastern flavors, definitely give this one a try.

## Frequently Bought Together

- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]
- Ottolenghi Simple: A Cookbook

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-01-29*