I first heard of Yotam Ottolenghi when I purchased Jerusalem: A Cookbook, which he co- written with Sami Tamimi, the chef of Ottolenghi's eponymous restaurant in London. I bought the recipe book as a gift for my father, who is a bit of a foodie. One day I decided to make the lemon leek balls from this cookbook, and they were delicious. When I saw Ottolenghi's new cookbook, Plenty: Vibrant Vegetarian Recipes from Ottolenghi of London, I knew I had to try it. This cookbook explores vegetarian dishes that have their roots in Mediterranean and Middle Eastern culinary traditions. Ottolenghi grew up in Jerusalem and his experiences there, particularly in food and cooking, had a significant impact on his cooking style. As he explains in Ottolenghi's introduction, he was "exposed to the multitude of vegetables, legumes, and grains that are celebrated in the region's various cuisines" (7). The process of cooking and preparing the three dishes in this cookbook not only resulted in a delicious meal, but also raised questions of identity, convenience, and responsibility, related to Warren Belasco's food triangle. Out of all Plenty's recipes, I chose Itmar's leek fritters and bulgur pilaf. Based on their ingredient lists, these were foods I would like to eat, and based on the instructions, these seemed like ones I could make with my culinary skills. Some dishes, like the lemon and goat cheese ravioli, seemed too laborious and time-consuming, even though they looked delicious. Other recipes seemed too far from my current level of cooking, such as the goat's cheese and vanilla poached pear soufflés, although, once again, the recipe and the accompanying photo made me want to the mouth. I also considered money ... middle of paper ... because of the very high quality of the book, which contained many full-page color photographs and a sturdy hardcover. I wouldn't have bought Plenty if I couldn't have used my parents' money to buy it. The target audience therefore consists of people who can cook using more advanced techniques and are willing to put in the effort that Ottolenghi's style of vegetarian cooking requires. However, if people fall into these categories, I think they will find Plenty: Vibrant Vegetarian Recipes from Ottolenghi of London a worthwhile and tasty investment. Works Cited “About Us”. Ottolenghi. Ottolenghi, nd Web. May 4, 2014. Belasco, Warren. Food: key concepts. New York: Berg, 2008. Print. Ottolenghi, Yotam. Lots: Vibrant vegetable recipes from Ottolenghi of London. San Francisco, CA: Chronicle, 2011. Print.