---
product_id: 48201086
title: "Plenty"
price: "€ 79.72"
currency: EUR
in_stock: true
reviews_count: 8
url: https://www.desertcart.es/products/48201086-plenty
store_origin: ES
region: Spain
---

# Comprehensive vegetarian recipes Vibrant, full-color photography Same-day dispatch before noon Plenty

**Price:** € 79.72
**Availability:** ✅ In Stock

## Summary

> 🥗 Cook Bold, Eat Bright – The Vegetarian Cookbook Everyone’s Talking About!

## Quick Answers

- **What is this?** Plenty
- **How much does it cost?** € 79.72 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.es](https://www.desertcart.es/products/48201086-plenty)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Trusted Bestseller:** Join thousands of satisfied readers with a 4.7-star rating and top ranks in Mediterranean & Vegetarian cookbooks.
- • **Flexible & Flavorful:** Recipes designed for easy tweaks to suit your taste and lifestyle preferences.
- • **Visual Feast for Foodies:** Stunning, full-color images inspire your culinary creativity at every turn.
- • **Quick & Reliable Delivery:** Order before noon and get your copy dispatched the same day—no waiting, no delays.
- • **Elevate Your Plant-Based Cooking:** Discover 120+ innovative vegetarian recipes that redefine meatless meals.

## Overview

Plenty by Yotam Ottolenghi is a celebrated vegetarian cookbook featuring over 120 creative recipes, vibrant photography, and a focus on fresh herbs, cheeses, and bold flavors. Perfect for millennials seeking to elevate their plant-based meals with style and ease, it offers same-day dispatch and a no-hassle return policy, making it a must-have for your culinary library.

## Description

Buy Plenty 1 by Ottolenghi, Yotam (ISBN: 9780071493048) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Plenty of tasty meals & lots of colour pictures too - I bought this book in 2014 for my husband for Christmas and also have the kindle version of it too. It is a really great cookbook but some of the recipes look easy but they seem to have been made more complicated than they need to be. Yesterday I made the stuffed onions and honestly the length he goes to to create them is overkill. I simplified the steps and got a great result. I don't grate tomatoes and just used regular tinned chopped tomatoes and instead of using wine with the broth I used broth on its own. They came out perfect and everyone loved them. The sweet potato cakes were also easy and tasty but again I simplified them by putting the sweet potato in the oven and just scooping out the insides and mixing it with the suggested ingredients. He does tend to use castor sugar in most of the recipes but I just left it out and also lots of salt but I left that out too. The main ingredients in the majority of the recipes include fresh herbs, white cheeses such as feta or goats cheese as well as lemons or limes and yoghurt. I think this is an excellent book for quirky and unusual cooking ideas and I am happy with the choice of recipes. There really is something for everyone and lots of ideas that you can tweak to make them friendly to your taste. The black pepper tofu is amazing too. I use most of the recipes as side dishes rather than main meals as the portion sizes are quite small and seem to work well for us as side dishes to a main meal. For anyone who enjoys vegetarian cooking, this book is really wonderful. If you are not a vegetarian like me, then you will still find a lot of the recipes useful to go along side dishes. The index at the back of the book is very useful.
Review: 'Plenty', indeed. - If you are a fan of Ottolenghi's weekly column 'The New Vegetarian' in the Guardian, then you may (like me) vaguely remember reading some of these recipes before. You may even have cooked a few, or (more often in my case) vowed to cook them at some point, possibly cutting the recipe out, or just throwing the magazine on the stack in the corner of your cluttered desk, or kitchen table, then tidied them away and allowed the Pear Crostini (Dec 2007), or the Puy Lentil Gallette (Jan 2007), or even (shame on you) the Scrambled Smoky Duck Eggs on Sourdough (June 2008) to drop off the wipe-clean tablecloth of your culinary agenda. Which is why this book is a dream-come-true: it is a cupped palm collecting all those crumbs (adding some previously unpublished ones for good measure) and repackaging them in a stunning, beautifully photographed hardback book. 'Plenty', indeed. I absolutely believe that this is the best book of vegetarian food I've ever read or cooked from. The reason for that is, I genuinely never once felt like I was reading or cooking from a vegetarian book. Some vegetarian cookbooks speak 'meat' as a kind of Derridean absent subtext almost as loudly as they speak vegetables; I'm thinking of recipes I remember reading in other books like 'vegetable toad in the hole'. In Ottolenghi's cookbook the absence of meat is silenced, easy-to-forget, totally squashed and rendered unimportant in culinary terms. Of course there is no meat or fish in the 'Artichoke Gratin' (p.178) or the 'Ultimate winter couscous' (p.262) or the 'Saffron tagliatelle with spiced butter' (p.260), 'Halloween Souffles' (p.64) or 'Egg spinach and pecorino pizza' (p.156) because these recipes are complete and perfect and authentic as they are, meat would be an unnecessary embellishment. It's wonderful to have Ottolenghi's New Vegetarian recipes collected in one place, organized by a central ingredient, so that if you fancy an inventive egg dish or a quirky but wholesome cereal recipe, you know exactly which chapter to consult. This is a great followup to The Ottloenghi Cookbook.

## Features

- Warning:Not suitable for children over 36 months
- New
- Mint Condition
- Dispatch same day for order received before 12 noon
- Guaranteed packaging
- No quibbles returns

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 20,901 in Books ( See Top 100 in Books ) 52 in Mediterranean Food & Drink 99 in Vegetarian Food 2,327 in Arts & Photography (Books) |
| Customer Reviews | 4.7 out of 5 stars 4,800 Reviews |

## Images

![Plenty - Image 1](https://m.media-amazon.com/images/I/61Uv2Hf1hnL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Plenty of tasty meals & lots of colour pictures too
*by N***I on 6 October 2017*

I bought this book in 2014 for my husband for Christmas and also have the kindle version of it too. It is a really great cookbook but some of the recipes look easy but they seem to have been made more complicated than they need to be. Yesterday I made the stuffed onions and honestly the length he goes to to create them is overkill. I simplified the steps and got a great result. I don't grate tomatoes and just used regular tinned chopped tomatoes and instead of using wine with the broth I used broth on its own. They came out perfect and everyone loved them. The sweet potato cakes were also easy and tasty but again I simplified them by putting the sweet potato in the oven and just scooping out the insides and mixing it with the suggested ingredients. He does tend to use castor sugar in most of the recipes but I just left it out and also lots of salt but I left that out too. The main ingredients in the majority of the recipes include fresh herbs, white cheeses such as feta or goats cheese as well as lemons or limes and yoghurt. I think this is an excellent book for quirky and unusual cooking ideas and I am happy with the choice of recipes. There really is something for everyone and lots of ideas that you can tweak to make them friendly to your taste. The black pepper tofu is amazing too. I use most of the recipes as side dishes rather than main meals as the portion sizes are quite small and seem to work well for us as side dishes to a main meal. For anyone who enjoys vegetarian cooking, this book is really wonderful. If you are not a vegetarian like me, then you will still find a lot of the recipes useful to go along side dishes. The index at the back of the book is very useful.

### ⭐⭐⭐⭐⭐ 'Plenty', indeed.
*by C***D on 26 April 2010*

If you are a fan of Ottolenghi's weekly column 'The New Vegetarian' in the Guardian, then you may (like me) vaguely remember reading some of these recipes before. You may even have cooked a few, or (more often in my case) vowed to cook them at some point, possibly cutting the recipe out, or just throwing the magazine on the stack in the corner of your cluttered desk, or kitchen table, then tidied them away and allowed the Pear Crostini (Dec 2007), or the Puy Lentil Gallette (Jan 2007), or even (shame on you) the Scrambled Smoky Duck Eggs on Sourdough (June 2008) to drop off the wipe-clean tablecloth of your culinary agenda. Which is why this book is a dream-come-true: it is a cupped palm collecting all those crumbs (adding some previously unpublished ones for good measure) and repackaging them in a stunning, beautifully photographed hardback book. 'Plenty', indeed. I absolutely believe that this is the best book of vegetarian food I've ever read or cooked from. The reason for that is, I genuinely never once felt like I was reading or cooking from a vegetarian book. Some vegetarian cookbooks speak 'meat' as a kind of Derridean absent subtext almost as loudly as they speak vegetables; I'm thinking of recipes I remember reading in other books like 'vegetable toad in the hole'. In Ottolenghi's cookbook the absence of meat is silenced, easy-to-forget, totally squashed and rendered unimportant in culinary terms. Of course there is no meat or fish in the 'Artichoke Gratin' (p.178) or the 'Ultimate winter couscous' (p.262) or the 'Saffron tagliatelle with spiced butter' (p.260), 'Halloween Souffles' (p.64) or 'Egg spinach and pecorino pizza' (p.156) because these recipes are complete and perfect and authentic as they are, meat would be an unnecessary embellishment. It's wonderful to have Ottolenghi's New Vegetarian recipes collected in one place, organized by a central ingredient, so that if you fancy an inventive egg dish or a quirky but wholesome cereal recipe, you know exactly which chapter to consult. This is a great followup to The Ottloenghi Cookbook.

### ⭐⭐⭐⭐ A vibrant, inspiring cookbook with bold flavors—just be ready for a bit of prep.
*by G***D on 18 October 2025*

I’ve had Plenty for a while now, and it’s become one of my go-to cookbooks when I want to impress guests or shake up my weeknight meals. Yotam Ottolenghi’s recipes are packed with flavour, creativity, and a love for vegetables that even non-vegetarians (like me) can appreciate. 🍆 What I love: - The dishes are beautifully inventive, think roasted aubergine with saffron yogurt or lentils with grilled eggplant and pomegranate. - Ottolenghi’s Middle Eastern and Mediterranean influences shine through, making even humble ingredients feel special. - The book is gorgeous to flip through, and the writing is warm and inviting. It feels more like a celebration of food than a strict manual. 🔪 Why it’s four stars, not five: / Some recipes require a fair bit of prep or ingredients that aren’t always in my pantry. It’s not a “throw together in 20 minutes” kind of book. - A few dishes are better suited for weekends or special occasions, unless you’re the kind of person who keeps rose harissa and preserved lemons on hand. Overall, Plenty is a fantastic cookbook for anyone who wants to explore bold, vegetable-forward cooking. It’s not the most practical for everyday meals, but when you have the time, the results are absolutely worth it.

## Frequently Bought Together

- Plenty
- Ottolenghi Simple
- Ottolenghi: the Cookbook

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*Product available on Desertcart Spain*
*Store origin: ES*
*Last updated: 2026-03-13*