Nopi

Nopi 1

The Cookbook

by Yotam Ottolenghi and Ramael Scully

Hardback Publication Date: 16/09/2015

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Featured in our Best Books of 2015

Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.

Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.

All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.

ISBN:
9780091957162
9780091957162
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
16-09-2015
Language:
English
Publisher:
Penguin Random House
Country of origin:
United Kingdom
Pages:
352
Dimensions (mm):
276x202x36mm
Weight:
1.74kg
 
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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Customer Reviews

Average Rating

3 / 5 (1 Ratings)
  • Middle Eastern influence - our favourite chef!

    by on

    Based on Yotam Ottolenghi’s innovative London restaurant, Nopi, this new cookbook combines the Asian pantry with Middle Eastern influences. Featuring Ottolenghi’s signature style and flair, this latest book is already one of our favourites.