Book
Ottolenghi Y. Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. San Francisco: Chronicle Books; 2010. 288 p.
Why we cite it
A vegetable-forward cookbook that demonstrates how vegetables can be the sophisticated centerpiece of satisfying meals — not as a health compromise but as genuinely exciting food. Originated from Ottolenghi’s Guardian column “The New Vegetarian.” Relevant to the project’s emphasis on making healthy eating appealing rather than ascetic, and on practical cooking skills that make vegetables desirable.
About the author
Yotam Ottolenghi: Israeli-British chef, restaurateur, and food writer based in London. Born 1968, Jerusalem. BA and MA Comparative Literature, Tel Aviv University. Trained at Le Cordon Bleu, London; pastry chef at three Michelin-starred restaurants. Co-founded Ottolenghi deli in Notting Hill (2002) with Sami Tamimi. Now co-owns nine London delis/restaurants. 11 cookbooks, seven-time NYT bestselling author. James Beard Award for International Cookbook (Jerusalem, 2013). Regular contributor to NYT Food and The Guardian.
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