Nopi : The Cookbook
|Author:||Yotam Ottolenghi; Ramael Scully|
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant.
In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.
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
Yotam Ottolenghi (Author) 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. http://www.ottolenghi.co.uk/Ramael Scully (Author) Ramael Scully - 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.