NOPI: The Cookbook
The Cookbook
$66.00
- Hardcover
352 pages
- Release Date
16 September 2015
Summary
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-st…
Book Details
| ISBN-13: | 9780091957162 |
|---|---|
| ISBN-10: | 0091957168 |
| Author: | Yotam Ottolenghi, Ramael Scully |
| Publisher: | Ebury Publishing |
| Imprint: | Ebury Press |
| Format: | Hardcover |
| Number of Pages: | 352 |
| Release Date: | 16 September 2015 |
| Weight: | 1.72kg |
| Dimensions: | 278mm x 204mm x 34mm |
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What They're Saying
Critics Review
A proper cook’s book.
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 *
About The Author
Yotam Ottolenghi
Yotam Ottolenghi
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 eight bestselling and multi-award-winning cookery books. 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 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.
Ramael Scully
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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