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Nopi / Nopi: the Cookbook

Nopi / Nopi: the Cookbook

by Yotam Ottolenghi and Ramael Scully
Hardback
Publication Date: 18/04/2023
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Las hojas de pandán se encuentran con las semillas de granada, el anís estreilado se combina con el zumaque y el miso se une a la melaza en esta coiección de 120 nuevas recetas desarrolladas en NOPI, el restaurante londinense de Yotam Ottolenghi, y adaptadas en este libro para que todo el mundo pueda elaborarlas. Tras los rotundos éxitos de Jerusalén y Cocina simple, el prestigioso cocinero israelí afincado en Reino Unido, acompañado en esta ocasión por su inseparable Ramael Scully, el jefe de cocina de NOPi, emprende un yiaje que lo Neva desde Oriente Próximo hasta el Lejano Oriente: una aventura fabutasa, llena de sabores audaces y derroteros sorprendentes.
ISBN:
9788418681387
9788418681387
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
18-04-2023
Language:
Spanish
Publisher:
Salamandra Black
Country of origin:
Spain
Dimensions (mm):
277.11x203.2x34.8mm
Weight:
1.54kg
Yotam Ottolenghi

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant.

He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty More (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and Jerusalem.

Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate.

Ramael Scully

Ramael Scully was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood.

He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011.

Scully’s distinct culinary baggage the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients has been the creative force behind much of what is on the NOPI menu.

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