NOPI: The Cookbook

Awards:   Winner of James Beard Cookbook Award - Cooking from a Professional Point of View 2016
Author:   Yotam Ottolenghi ,  Ramael Scully
Publisher:   Potter/Ten Speed/Harmony/Rodale
ISBN:  

9781607746232


Pages:   352
Publication Date:   20 October 2015
Format:   Hardback
Availability:   In Print   Availability explained
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NOPI: The Cookbook


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Awards

  • Winner of James Beard Cookbook Award - Cooking from a Professional Point of View 2016

Overview

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.

Full Product Details

Author:   Yotam Ottolenghi ,  Ramael Scully
Publisher:   Potter/Ten Speed/Harmony/Rodale
Imprint:   Ten Speed Press
Dimensions:   Width: 20.30cm , Height: 3.20cm , Length: 27.80cm
Weight:   1.588kg
ISBN:  

9781607746232


ISBN 10:   1607746239
Pages:   352
Publication Date:   20 October 2015
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Introduction vi Cooking nopi at home xiv Starters 3 Salads 47 Sides 71 Fish 99 Meat 145 Vegetables 207 Brunch 233 Desserts 253 Cocktails 287 Condiments 303 Meal suggestions 310 Our ingredients a to z 313 Acknowledgments 318 Index 320

Reviews

"Praise for Ottolenghi's previous books: ""This is simply wonderful cooking...modern, smart, and thoughtful. I love it."" --Nigel Slater ""With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking."" --Food & Wine ""Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon."" --Publisher's Weekly ""Forget about the fact that it's a vegetarian's best friend. Plenty is the sort of cookbook that a home cook will fall for. It's as meaty as its meat-filled counterparts."" --Charlotte Druckman food52.com ""Plenty...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food."" --Mark Bittman, New York Times ""Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks--and is--doable."" --Wall Street Journal"


Praise for Ottolenghi's previous books: This is simply wonderful cooking...modern, smart, and thoughtful. I love it. --Nigel Slater With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking. -- Food & Wine Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon. -- Publisher's Weekly Forget about the fact that it's a vegetarian's best friend. Plenty is the sort of cookbook that a home cook will fall for. It's as meaty as its meat-filled counterparts. --Charlotte Druckman food52.com Plenty. ..is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. --Mark Bittman, New York Times Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks--and is--doable. -- Wall Street Journal


Author Information

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of seventeen in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at Ottolenghi.

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