Nopi : The Cookbook
|Author:||Yotam Ottolenghi; Ramael Scully|
Yotam Ottolenghi has changed the way people cook and eat. His emphasis on inspiring flavours, bold spicing and freshness of ingredients has ensured every meal is a celebration.
Following on from Yotam's seminal first cookbook, Ottolenghi- The Cookbook, in this brand-new collection Yotam and long-time collaborator and Head Chef Ramael Scully offer recipes from their outstanding central London restaurant, NOPI.
The NOPI Cookbookincludes over 100 of the most popular dishes. Written with Scully, who brings an Asian-inspired pantry to Ottolenghi's more traditional staples, this stunning book delivers original, inspirational, flavour-packed dishes.
Recipes include Celeriac Tahini Puree with Spiced Cauliflower and Quail's Eggs; Roasted Duck Breast with Hazelnut Beer Butter; Buttermilk Cod with Urid Dhal; Wilted Kale with Fried Chilli and Garlic; Lavender Labneh, Roasted Rhubarb and Pine Nut Biscotti; Cornbread with Grilled Peaches and Maple Cream, and there are even a few cocktails - such as a Sumac Martini and a Saffron Chase.
So whether you have already experienced the joy of NOPI or you just want to make their most popular dish - Burrata with blood orange, coriander seeds and lavender oil - The NOPI Cookbookwill provide you with all the best-loved recipes from Ottolenghi's innovative London restaurant.
Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.
Winner of James Beard Foundation Award 2016 and Mobius Awards: Design & Branding 2015. Commended for D&AD Profefssional Awards: Book Design, Trade Covers 2016 and One Show Awards: Consumer - Publication Design / Book Cover Design 2016. Shortlisted for Creative Review Annual 2016 and Food and Travel Reader Awards 2016.
"A proper cook's book." -- Spectrum Scotland on Sunday "If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you... Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice." -- Metro Metro "Ottolenghi is a truly engaging writer, with each dish a story to be read." -- Cook (Supplement) The Guardian "An exciting new Eastern venture for a talented chef with considerable substance to his stylishness." -- The Guide Bath Chronicle "Inspirational, inventive and flavour-packed dishes." -- The Mayfair Magazine The Mayfair Magazine