NOPI: The Cookbook

by Yotam Ottolenghi, Ramael Scully

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.

Product Details

ISBN-13:	9781607746232
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/20/2015
Pages:	352
Sales rank:	265,541
Product dimensions:	8.01(w) x 10.94(h) x 1.25(d)

About the Author

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.

Read an Excerpt

Introduction If you happen to have any of my previous books—Ottolenghi, Plenty, Jerusalem, and Plenty More—you will notice right away that the dishes in this book are somewhat more complex. Therefore, most of the recipes here will be more challenging for home cooks. They are typically made up of a few distinct elements that need to be prepared separately, occasionally over a bit of time, before being put together on a plate at the very last minute.
(Continues…)

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Excerpted from "NOPI"
by .
Copyright © 2015 Yotam Ottolenghi.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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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

Editorial Reviews

09/21/2015
London’s NOPI (North of Picadilly) in Soho, the most formal of the Ottolenghi family of eateries, is the inspiration for this cookbook from the acclaimed chef/author. More than 100 chic plates for ambitious cooks expand Ottolenghi’s trademark fare. With head chef Ramael Scully, Ottolenghi (Jerusalem) presents NOPI’s signature dishes, collaborations between two world cuisines: Scully’s Malaysian-Australian roots combine with Ottolenghi’s Israeli-inspired palate to create bold, vibrant fare with Mediterranean/Asian twists. Garlicky lamb, marinated with rosemary and then grilled, combines with coconut milk and peanuts. There are beef brisket croquettes served with lime, snap peas, and Asian coleslaw. Seared quail in an oven-charred miso butterscotch paste is dressed with pomegranate walnut salsa. Recipes include starters, salads, sides; fish, meat, vegetables; brunches; and desserts. Cocktails, condiments, meal suggestions, and a key ingredient list from the NOPI pantry are also featured. Many detailed dishes involve multiple levels of preparation, with some marinades and garnishes requiring smoking or pickling. Ottolenghi offers tips to ease preparation, such as mise en place, proper recipe reading, equipment suggestions, and so-called alternative routes. Nevertheless, he sometimes faces difficulty translating labor-intensive restaurant dishes into something accessible for home cooks, and some of the more cumbersome recipes just may exceed their grasp. (Oct.)

Publishers Weekly

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

From the Publisher

★ 09/15/2015
Working with chef Scully and food writer Wigley, celebrity chef Ottolenghi (Plenty More) has adapted recipes from his acclaimed Central London restaurant Nopi for domestic kitchens. These recipes will test home cooks, but they're not impossible, thanks to the authors' rigorous testing and development process. On days when bourbon-glazed spare ribs with smoked corn salad sounds too laborious, readers can turn to easier and equally tempting dishes such as burrata with blood orange, coriander seeds, and lavender oil, and three-citrus salad with green chile, stem ginger, and crunchy salsa. Preparing starters, mains, brunches, cocktails, condiments, and desserts, cooks will become acquainted with a wide variety of seasonings from around the world, from Asian lemongrass and pandan leaves to Middle Eastern rosewater and pomegranate molasses. VERDICT Although Ottolenghi's latest will challenge readers in ways its predecessors did not, it reliably delivers unique recipes with flavor combinations unmatched in their inventiveness.

Library Journal