Tuesday, September 13, 2011
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi
I did try a few of the recipes, such as polenta made with fresh corn. That one was a disappointment because it was a lot of work and I found the end result too sweet. "Mixed beans with many spices and lovage" turned out great and I was happy to find an actual recipe that called for lovage, since I have a giant plant in my garden. Ottolenghi includes heaps of fresh herbs - at least a tablespoon per person - in his recipes, which is lovely. His penchant for herbs comes across clearly in the recipe titled "Steamed rice with herbs (or, actually, herbs with rice)."
Mostly, this book has inspired me to cook creatively, rather than to follow instructions on its pages. I'll be borrowing this beautiful book again. Meanwhile, it's good to know that Ottolenghi has a recipe column in the Guardian.