Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi is a celebrated vegetarian cookbook that transforms vegetables into the centerpiece of vibrant, restaurant-quality meals. Originally published by Ebury Press in 2010, the book contains around 120 vegetarian recipes, organized primarily by ingredient, with sections covering greens, aubergines, brassicas, rice and grains, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms, and tomatoes. Ottolenghi draws on his Mediterranean background and London's diverse food culture, using bold combinations of herbs, spices, citrus, grains, legumes, cheeses, and fresh produce rather than relying on meat for depth and richness. Recipes include dishes such as spicy Moroccan carrot salad, mushroom lasagne, Swiss chard and chickpea stew, fava bean burgers, sweet corn polenta, shakshuka, and zucchini and hazelnut salad.  The book is particularly notable for making vegetarian food feel abundant, colorful, sophisticated, and satisfying for both vegetarians and meat-eaters.