Delicious vegetarian

Vegetarian cuisine is becoming increasingly popular, and the number of relevant cookbooks is growing steadily. One who takes a refreshingly undogmatic approach to this subject is Yotam Ottolenghi, who grew up in the cultural melting pot of Jerusalem, runs several London restaurants and is a newspaper columnist. He himself is quite fond of meat and fish, but he misses nothing by omitting both, as he writes in the foreword - and anyone who recooks his recipes will find (possibly with amazement) that he feels the same way. This is not least because Ottolenghi does not concentrate on the renunciation, but puts the high pleasure in the foreground, which is able to offer the wealth of flavors of plant foods.

He has structured his cookbook by main ingredients, from vegetables to salads, herbs, legumes and grains to pasta and fruits. So it is easy to find a recipe to the purchase made and a dish for every taste. 125 preparations of the oriental-Mediterranean cuisine he gathers thereby, from caramelized fennel with goat yogurt to bean burgers, lemon eggplant risotto and green couscous to figs with basil, goat cheese and pomegranate syrup.

The recipes are clearly laid out, with a brief introduction, a list of ingredients and easy-to-follow cooking instructions. It is noteworthy that Ottolenghi not only consistently refers to possible combinations within the book, but also those with fish and meat - so even those who do not cook vegetarian, will find plenty of inspiration in this book.