You would be hard pressed to find a recipe you don’t want to cook in this wonderful collection of recipes from Yotam Ottolenghi’s Guardian Weekend column. Prompted by readers "fed up with collecting little bits of torn paper", the recipes have been assembled here under chapters led by each vegetable - from “funny onions” (think Leek Fritters and Stuffed Onions) to “leaves cooked and raw”. Delicious.

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.

Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

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Author profile: The legend that is Yotam Ottolenghi

Three well-loved titles from Yotam Ottolenghi are now available on ckbk via our new à la carte feature. To mark the occasion, we take stock of Ottolenghi’s incredible influence on the world of food, and get to the hearty of what makes his cookbooks so universally compelling.

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Jill Dupleix

Food writer

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.

Sarah Hodge

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.

Nina Caplan

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.

Michele Cranston

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.

Caroline Eden

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.

Lee Watson

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!!

Saasha Celestial-One

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.

Sejal Sukhadwala

Food writer

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.

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