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.

Susan Burdian

Chef

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.

Ann Yonetani

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.

Chawadee Nualkhair

Food writer

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.

Alison Lea-Wilson

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.

Beth Lee

Chef

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.

William Drew

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

Felicity Spector

Chief writer Channel 4 News

Again, hard to choose just one, but the sheer abundance of glorious vegetable dishes makes this impossible to resist.

Kate Gibbs

Journalist and author

Ottolenghi reminds us how vegetables can make the meal, and reignited an interest in Middle Eastern food.

Tim Spector

Scientist, physician, author & amateur cook

The master of diversity in ingredients and flavours in cooking –It got me interested in vegetables

Denis Cotter

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.

Claire Clark

Pastry chef

Fresh, flavourful and want to cook food. mouthwatering recipes. I adore cooking from this book.

Lilian (Chinese Grandma)

Blogger, Chinese Grandma

Creative, modern vegetable cooking...Ottolenghi is the man of the hour.

Sarah Tuck

Food and travel writer, photographer and stylist

Incredible flavours and textures, simple fabulous, clever food.

Andreas Viestad

Norwegian TV Chef

Ottolenghi made me look at greens anew. Truly inspirational.

Fiona Burrell

Founder, Edinburgh New Town Cookery School

A great book with wonderful flavours contained within!

Joel Serra Bevin

Chefpreneur

Making vegetables the star of the plate.

Vivek Singh

Executive Chef & CEO: The Cinnamon Club, Cinnamon Kitchen & Cinnamon Soho

Thane Prince

Author and writer

Cristian Barnett

Food, portrait and travel photographer

Aaron Wehner

Publisher

Vikram Vij

Chef

J. Kenji López-Alt

Managing Culinary Director, Serious Eats

Christine McFadden

Food writer, cookbook author and cookery teacher

Robert McCullough

Publisher of Appetite

Alison Swan Parente

Co-founder of School of Artisan Food

Jane Tran

Executive Chef, Eat First

Kristine Kelly

Freelance pastry chef

Tina Jui

Blogger at The Worktop

Kristen Aiken

Editor

Monica Eng

Writer and broadcaster

Amanda Feifer

Fermentation blogger and educator

Bernadette Le Roux

Editor

Joanne Chang

Chef

Nicole Pisani

Chef

Lucio Galletto

Chef

Bev Shaffer

Author, columnist and Instructor

Adaobi Okonkwo

Blogger of dobbyssignature

Jennifer Bushman

Culinary Consultant, Route to Market LLC

Steven Raichlen

Author and journalist

Daniel Acevedo

Head Chef at Mildreds

Issy Croker

Food photographer

Ben Norum

Food and drink writer

Urvashi Roe

Blogger, Owner of The Library Cafe

Pascale Beale

Owner and Founder of Pascale’s Kitchen

Daphne Cheng

Chef

Mayssam Samaha

Blogger of Will Travel for Food

Hetty McKinnon

Author

Belinda Jeffery

Cookbook author

Fiona Cairns

Cakemaker

Valentina Solfrini

Blogger

Donald Sloan

Head of the Oxford School of Hospitality Management and Founder of Oxford Gastronomica

Hanna Wallach

Computational social scientist

Tristram Stuart

Food waste activist

Julia Turshen

Food writer

Nicola Millbank

Actress and cookbook author

Lynne Curry

Food writer

Stephen Bull

Chef

Cynthia Nims

Food Writer and Culinary Consultant

Susan Peterson Chwae

Travel guide

Sara Lee Schupf

Lover of great cuisine

Kirsten Gilmour

Chef

Ramin Ganeshram

Journalist and historian

Victoria Alexander