Certain cookbooks in my six metres of shelves are positively maimed with a great number of sticky post-it notes – and Yotam Ottolenghi’s books are the most stickered. You. Just. Want. To. Cook. Everything. Green couscous; avocado, quinoa and broad bean salad; beetroot, orange and black olive salad; baked eggs with yoghurt and chilli. Sensible, logical, vegetable-driven recipes, beautifully and generously explained in a warm, inclusive voice, nothing pretentious or manipulative, leading to stunningly successful results by every level of home cook. So many people I know have surprised themselves – and changed the way they cook – by cooking Yotam Ottolenghi’s recipes. That has to be a measure of great success.
Food writer and cookbook reviewer
Although I’m a longtime fan of Israeli cuisine, “Plenty” injected new life into my vegetarian kitchen. Combining traditional Israeli / Middle Eastern ingredients (tahini, silan, pomegranate seeds and molasses) with classic European and Asian dishes (risotto, frittata, polenta, soba and glass noodles), Yotam’s dishes revitalized my previously boring, predictable dinner menus. Prep is for the most part simple, with a mere handful of ingredients combining to create memorable dishes that you’ll want to make again and again. Personal favorites include the eggplant with buttermilk sauce, crusted pumpkin wedges with sour cream, and lemon and goat cheese ravioli.
Wine and food writer
I love salads and vegetables of all kinds: the belief that a meal isn’t really generous unless it features vast amounts of meat or fish seems to me a hangover from an era when it was a rare treat for ordinary people to get their hands on good protein. Restaurateur-food writer Ottolenghi doesn’t discriminate against any plant or cereal, to say nothing of the spices, herbs and other accompaniments that best enliven them – perhaps because he was born in Israel and grew up with the tastes of the Mediterranean. So this book of meat-free salads and other veg-centric dishes is as thumbed and stained as any cookbook I own.
Food stylist and magazine food editor
It may be called Plenty, but this is a book that makes you hungry, hungry, hungry. There isn't a page or a recipe that doesn't make you want to shout out about the wonders of vegetables, grains and spices. It also makes me want to give the Ottolenghi team the biggest hug for combining such brilliant assemblages of flavour, colour and texture and for reminding us that food can be humble and exceptional at the same time.
Food and travel writer
Sellotaped many times over, the spine of this book has collapsed and post-it notes stick out of most pages. If sheer use is the measure of a good cookery book then this one wins in my kitchen, by some margin. I really first discovered the importance of good seasonal ingredients –not to mention the wonder of hummus and shakshuka - in Israel in my 20s and I loved watching the rise of Ottolenghi back in London.
Blogger of The Beach House Kitchen
His food is so stylish and bursting with wonderful, bold flavour combinations. Always creative and super fresh. I like the way he brings his own character to a strong food heritage and strikes a balance between the two. Food from the Middle East is some of my favourite, with many recipes traditionally vegan. After all, it is the home of hummus!!
Founder, Olio food sharing app
Ottolenghi is the master and this is one of my all time favourites. This is a vegetarian book, with an Israeli/ Middle Eastern influence, that will sway the most hardened carnivore. Ottolenghi works his magic with vegetables, grains and spices and he consistently delivers combinations that are interesting, bold and innovative.
This book was a game-changer; it revolutionised vegetarianism in Britain. The way in which meat-free dishes were perceived, cooked and eaten was transformed as a result of Ottolenghi’s Guardian recipes (collected in this book). British dinner parties were never the same again.
It's just vegetables.. next-level vegetables. Plenty has been said about the genius of Plenty, and all of it true. Yotam Ottolenghi has inspired millions of us to look at vegetables with fresh eyes. He has moved the ball forward.
Founder and owner of NYrture Food
So gorgeous, I want to eat the book itself. I love the huge range of vegetarian dishes in here, encouraging me to use and combine new plant-based ingredients in such delicious ways.
Although I have quite a few of his books, I always go back to this one. When I first got it, it really opened my eyes to what vegetarian food could be. I love all of the recipes.
Sea salt producer
This was given to me by a friend who came to stay and was an absolute revelation into new tastes and combinations as well as being a delight to look at and handle.
Though some recipes have long ingredient lists, every picture and description makes you salivate and want to eat every vegetable you can find at the market.
Group Editor, The World's 50 Best Restaurants
Vibrant and highly original, you can't under-estimate Ottoglenghi's positive impact in terms of widening the public's culinary horizons
Chief writer Channel 4 News
Again, hard to choose just one, but the sheer abundance of glorious vegetable dishes makes this impossible to resist.
Journalist and author
Ottolenghi reminds us how vegetables can make the meal, and reignited an interest in Middle Eastern food.
Scientist, physician, author & amateur cook
The master of diversity in ingredients and flavours in cooking –It got me interested in vegetables
Founder and executive chef of Cafe Paradiso and author
Makes it look so easy to make delicious and beautiful food, the ultimate purpose of any cookbook.
Fresh, flavourful and want to cook food. mouthwatering recipes. I adore cooking from this book.
Blogger, Chinese Grandma
Creative, modern vegetable cooking...Ottolenghi is the man of the hour.
Food and travel writer, photographer and stylist
Incredible flavours and textures, simple fabulous, clever food.
Norwegian TV Chef
Ottolenghi made me look at greens anew. Truly inspirational.
Founder, Edinburgh New Town Cookery School
A great book with wonderful flavours contained within!
Making vegetables the star of the plate.
Executive Chef, Eat First
Actress and cookbook author
Journalist and historian
Freelance pastry chef
Food Writer and Culinary Consultant
Food, portrait and travel photographer
Lover of great cuisine
Head of the Oxford School of Hospitality Management and Founder of Oxford Gastronomica
Publisher of Appetite
Blogger of Will Travel for Food
Fermentation blogger and educator
Culinary Consultant, Route to Market LLC
Author and journalist
Author, columnist and Instructor
Blogger of dobbyssignature
Writer and broadcaster
Food and drink writer
Head Chef at Mildreds
Blogger, Owner of The Library Cafe
Owner and Founder of Pascale’s Kitchen
Author and writer
Computational social scientist
Blogger at The Worktop
Food waste activist
Executive Chef & CEO: The Cinnamon Club, Cinnamon Kitchen & Cinnamon Soho
Co-founder of School of Artisan Food
Food writer, cookbook author and cookery teacher
Managing Culinary Director, Serious Eats