Nopi: The Cookbook

Originally published in slightly different form: Great Britain: Ebury Press, 2015.

Publisher Marketing: 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 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 Biographical Note : 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. Publisher Marketing : 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. Review Citations: Library Journal 09/15/2015 pg. 100 (EAN 9781607746232, Hardcover) - *Starred Review Publishers Weekly 09/21/2015 (EAN 9781607746232, Hardcover) Booklist 10/15/2015 pg. 12 (EAN 9781607746232, Hardcover) New York Times Book Review 12/06/2015 pg. 21 (EAN 9781607746232, Hardcover) Wilson Nonfiction Catalog 04/11/2019 (EAN 9781607746232, Hardcover)

Format: Hardcover | Pages: 352 | Publication Date: 2015-10-20