NOPI: The Cookbook

Awards:   Commended for D&AD Awards 2016 (UK) Commended for D&AD Profefssional Awards: Book Design, Trade Covers 2016. Commended for One Show 2016 (UK) Commended for One Show Awards: Consumer - Publication Design / Book Cover Design 2016. Winner of James Beard Awards 2016 (UK) Winner of James Beard Foundation Award 2016. Winner of Mobius Awards: Design & Branding 2015.
Author:   Yotam Ottolenghi ,  Ramael Scully ,  Yotam Ottolenghi
Publisher:   Ebury Publishing
ISBN:  

9780091957162


Pages:   352
Publication Date:   10 September 2015
Format:   Hardback
Availability:   Not yet available   Availability explained
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

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NOPI: The Cookbook


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Awards

  • Commended for D&AD Awards 2016 (UK)
  • Commended for D&AD Profefssional Awards: Book Design, Trade Covers 2016.
  • Commended for One Show 2016 (UK)
  • Commended for One Show Awards: Consumer - Publication Design / Book Cover Design 2016.
  • Winner of James Beard Awards 2016 (UK)
  • Winner of James Beard Foundation Award 2016.
  • Winner of Mobius Awards: Design & Branding 2015.

Overview

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.

Full Product Details

Author:   Yotam Ottolenghi ,  Ramael Scully ,  Yotam Ottolenghi
Publisher:   Ebury Publishing
Imprint:   Ebury Press
Dimensions:   Width: 20.20cm , Height: 3.20cm , Length: 27.80cm
Weight:   1.490kg
ISBN:  

9780091957162


ISBN 10:   0091957168
Pages:   352
Publication Date:   10 September 2015
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Not yet available   Availability explained
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

Table of Contents

Reviews

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


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


Author Information

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi 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.

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