Amazon.it:Recensioni clienti: Plenty (English Edition)

Ci sono 0 recensioni e 0 valutazioni dall'Italiacon 3 stelle

ThatsWhatJenniSaid

can't wholeheartedly recommend the book for vegetarians who won't have meat to rely on to carry the flavors for the meal

Recensito negli Stati Uniti 🇺🇸 il 20 maggio 2013

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I am always on the prowl for the latest and the greatest cookbook. Everyone has their preferences and I lean toward cookbooks that feature fresh ingredients, gourmet preparations and presentations, and an international flair.

I picked up Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi with these criteria in mind about a year ago when it was making the rounds as the hot new vegetarian cookbook. The author is originally from Israel and so of course middle eastern culture, ingredients, and technique heavily influence his repertoire. He owns a restaurant in London and for several years he wrote a column for The Guardian press on vegetarian cuisine. Pretty good for a chef who isn't actually a vegetarian. He became well known for his creativity with fresh vegetables and the recipes laid out in Plenty are those that have appeared over the years in his Guardian column.

The cookbook itself is beautiful. The cover art (a shot of a row of roasted eggplants dressed with a yogurt pomegranate sauce) is appetizing and inviting and the book has a soft, thick, and durable cover. The recipes are organized according to main ingredient (a chapter on tomatoes for example) and there are many hand drawn illustrations throughout the book as well as full color photographs of prepared recipes.

Although the recipes are vegetarian, they are not vegan- eggs, yogurt, and cheese are featured frequently. For those who prefer not to exclude meat, I'm happy to advise that Ottolenghi's recipes often provide an excellent base for meals to which meat can easily be included.

Things I have made from this cookbook:

Leek fritters
These were alright. Sautéed leeks and shallots, folded into an egg batter and fried. We dressed them with the suggested accompanying yogurt cilantro sauce and while I found them acceptable and would eat them again, I don't get overly excited at the thought of them; they don't make me drool with anticipation.

Chard and saffron omelets
This dish is a good way to get greens into your diet. A very thin omelet is prepared with a heavy handful of fresh herbs from the garden mixed in, then it's stuff with cooked Swiss chard and sliced potatoes and drizzled with a light garlic yogurt sauce. It was pretty good, but the general audience I cooked it for asserted it would be even better with bacon crumbled into the filling.

Celeriac and lentils with hazelnut and mint
I thought this dish was very good, but again better suited as a side than a main entrée. You can't really go wrong with hazelnuts! I'd definitely recommend this as a side to grilled lamb. That would be fabulous and the flavors would play off each other well.

Jerusalem artichokes with Manouri and basil oil
This recipe was difficult to source. I'll save you some time and let you know than in most of the United States, Jerusalem artichokes (which don't look like artichokes at all) are referred to as sunchokes and they're actually a root vegetable. Finding them, and the Manouri cheese took trips to several different grocery stories before I lucked out (Wegman's for the win!). As for the taste of the finished dish, again it was ok. It didn't blow my socks off but it wasn't terrible either.

Recommended with reservations

I guess I'm leading to a conclusion that, at least for me, the flavors expressed in Ottolenghi's recipes are good (and good for you) but not strong enough to stand on their own. I plan to fall back on these recipes as side dishes for my non-vegetarian main entrees. I do have a number of other vegetarian cookbooks that feature recipes that are bold and spicy, or rich and deeply flavorful and those are the sorts of recipes that I can center a whole meal around. I can't wholeheartedly recommend the book for vegetarians who won't have meat to rely on to carry the meal. And of course this book is probably not for those who don't a taste for middle eastern cuisine (lots and lots of yogurt, lemons, fresh herbs, olive oil).

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Cap

Amazing Recipes but I Got a Used Book Instead of a New Book that I Paid For.

Recensito negli Stati Uniti 🇺🇸 il 10 novembre 2022

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I love this author. The books are always diverse and extremely tasty. There seems to be something for everyone. While some of the ingredients can be hard to find in the United States it is easy to find substitutes. The reason that I gave this particular book three stars instead of 5 is because I paid for a new book and received a used copy. I found stains on some of the pages as well as crumbs from being used. While I am not opposed to used books and like them, I am rather disappointed to revive one when I paid full price for a new book. If this had been a gift for someone I would be very embarrassed.

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Sue S

Overall a good vegetarian cookbook

Recensito negli Stati Uniti 🇺🇸 il 10 febbraio 2012

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This book is for you if:

-You are a vegetarian, vegan or would like to cook less meat since there are no meat or fish recipes in this book. Maybe 50% of the recipes are vegan.
-You are sick of eating pasta, pizza, and veggie burgers because there's only maybe a handful of these recipes.
-Are an intermediate cook that knows you need to boil something before you simmer it, and how to use your oven pretty well in case you need to explode an eggplant in the broiler.
-If you like the challenge of hunting down rare spices, ie. fresh curry leaves, persian limes, whole coriander seed, za'tar, somac, pink peppercorn. I ordered mine from the very affordable <...>
-If you like mediterranean, middle eastern style food.
-The food you will make will be highly presentable, though honestly not always tasty. Makes a great photo though.

Not for you:
-If you don't want a dozen spices in your kitchen that you will probably never use again.
-Are a starter cook. These recipes have long ingredient lists and often require maybe an hour or so in prep.
-Hate cilantro, I made the mistake of actually adding 2 cups of cilantro, and ending up throwing out the entire pot after 2 bites.

I give this cookbook mixed reviews because half the recipes just didn't taste good, and honestly that's inexcusable to me. While some were really good like the fried eggplant soba nooodle, it just didn't make up for the fact that some nights I had to recook dinner. I also had to make way too many adjustments, too much oil, too much butter, too much cilantro. This cookbook has made me realize I really don't like cilantro all that much (soba with wakame an utter disaster). Exactly where am I suppose to find fresh curry leaves and fresh kaffir. Give us a substitution please. I also found the recipes to be overly complex, I think the rice with cardamon can just stay on the stove, why bother putting it in the oven? Hell, the whole things could have been made in a rice cooker.

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E.K.

Beautiful, but poorly organized

Recensito negli Stati Uniti 🇺🇸 il 24 giugno 2015

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I bought this book because the photos were truly striking, the reviews were excellent, and my family is attempting to transition to a predominately plant-based diet. I'd describe myself as a strong intermediate home cook; while I'm not an expert, I like experimenting and am not afraid of unusual ingredients.

My main quibble with this book is how it's organized: by category of vegetable. While it's an interesting concept, rarely does it clearly denote if recipes are intended as appetizers, mains, sides, etc. As someone newer to a plant-based diet, I've found this pretty annoying. On more than one occasion, I've made a dish that seemed like it should have been substantial enough for a main, only to find that it would have made a much more appropriate as a side, either in quantity or composition.

My second point is simply a matter of personal taste. Most of the half dozen or so recipes we've tried have fallen strongly into the "like it, don't love it" category for me. There hasn't yet been a stand-out, excellent crowd-pleasing favorite for my family. For example, we found the gorgeous Eggplant with Buttermilk Sauce dish featured on the cover to be an interesting amalgam of flavors, but just not that...enjoyable, I guess? Though the sauce itself was really good, the combination of the eggplant, pomegranate seeds, sauce and za'atar caused puckered faces around the table. I'm finding that the strong Middle Eastern flavor influence in many of his recipes isn't my personal favorite. This, obviously, is entirely about my own palate and has nothing to do with the quality of the recipes, but since enjoying the fruits of one's labor is the primary purpose of any cookbook, I did think it was important to note that, simply put, I haven't loved any of these recipes.

Overall, this cookbook gets three stars for me at this point, but I'll continue to give it a go. Perhaps I just haven't found the right recipes yet.

10 persone l'hanno trovato utile

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bashh

Confusing

Recensito negli Stati Uniti 🇺🇸 il 1 maggio 2019

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Who am I to criticize Ottolenghi? The recipes look delicious and this chef has broadened my horizons with his recipes published in The Guardian. However I find the recipes badly printed or organized here. I have been looking at the first recipes in the book. Several I looked at were for a main dish with some accompaniment such as a sauce. There is a long list of ingredients, but they are not divided properly into the ingredients for the sauce or the main dish. For example there is a recipe for sweet potato cakes which I will probably try. Sweet potatoes are listed. That is all. Then the ingredients for a sauce are listed. In that list you will find 3/4 cups
of flour. Surely that does not belong in the yogurt sauce, but with the potatoes. Later in the directions you are told to add all ingredients to the sauce. Well, no, that would not work. Other recipes are the same. The book should have had better recipe testing by non chefs and better editing.

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Nadine

Joah

Recensito in Germania 🇩🇪 il 8 luglio 2022

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Man muss schon Zeit ind viele Zutaten mitbringen wenn man nach ottolenghi kocht. Lecker ist es immer.

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Stephanie W.B.

Beautiful vegetable dishes

Recensito negli Stati Uniti 🇺🇸 il 21 agosto 2022

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Beautiful vegetable dishes, intricate and complicated preparations, requiring a high degree of skill and a multitude of ingredients, extensive use of seasonings, both fresh and pantry staples.

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Amazon Customer

Some may find value, most wont.

Recensito negli Stati Uniti 🇺🇸 il 5 novembre 2020

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Pros:
1. Quality construction of the book.
2. Elegant design.
3. Nice pictures.

Neutral:
1. 50/50 chance (my personal opinion) of a recipe tasting good or approachable to a average person.

Cons:
1. Recipe ingredient length.
2. Recipe cost.
3. Ingredient access.
4. No techniques/theory taught.
5. Limited information on fruits and veggies themselves.

Bottom line: If you’re a vegetarian or experienced home cook living in an urban setting, you may find value. If you’re in a suburban or rural setting (especially in North America), good luck finding the ingredients. Families looking for new meals need not apply, this books recipes often pass my meat based meals in cost and time to prepare. The vast majority of these recipes are best left to niche restaurants.

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Oma

A different level

Recensito negli Stati Uniti 🇺🇸 il 9 ottobre 2020

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I looked this book over very well, found some of the recipes very simple and easy as well as having all ingredients in my pantry. What I did not like was not the recipes but the fact there were so many ingredients and products I do not have and would have to hope the grocer would have it. I will probably try several recipes sooner than later and perhaps hunt down ingredients for other recipes. Unfortunately some of the ingredients will get old as I will not be cooking these dishes that often.. at least I don’t think so. I like diversity but unfortunately my husband does not.

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kt

Plenty of the Colorful and the Complicated

Recensito negli Stati Uniti 🇺🇸 il 4 luglio 2012

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The title of my review sums it up, but Amazon needs at least 20 words so here goes. I love cookbooks that have great photos - and this cookbook grabbed my attention when I saw a small picture of it in People magazine. I bought it for a gift for a newly married couple, but ended up returning it because, although it is colorful, it is complicated. (I never made any of the recipes, and my potential gift recipients are very 'no-fuss' vegetarians, so while I could tell it would make a great gift for some folks, personally gift-wise - not a good fit in my situation). But, for an experienced, capable cook (chef?), this appears to be a very interesting book. I did page through this book before deciding to return it. The ingredients can be numerous and in my (comparably)limited world of cooking - perhaps hard to find. Had I kept it for myself, at some point perhaps I'd have attempted to try a recipe or 2, but likely this cool cookbook would have remained largely undisturbed on my kitchen shelf, an indication that I Like Cool Cookbooks. Can't say anything bad about the book at all, just not what I had in mind.

5 persone l'hanno trovato utile

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5 stelle		80%
4 stelle		13%
3 stelle		4%
2 stelle		1%
1 stella		2%

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