Publication date: 16/09/2015
Publication Date: 16 September 2015 IT'S HERE!
Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant!
Yotam Ottolenghi has changed the way people cook and eat. His emphasis on inspiring flavours, bold spicing and freshness of ingredients has ensured every meal is a celebration.
Following on from Yotam's seminal first cookbook, Ottolenghi: The Cookbook, in this brand-new collection Yotam and long-time collaborator and Head Chef Ramael Scully offer recipes from their outstanding central London restaurant, NOPI.
NOPI: The Cookbook includes over 100 of the most popular dishes. Written with Scully, who brings an Asian-inspired pantry to Ottolenghi's more traditional staples, this stunning book delivers original, inspirational, flavour-packed dishes.
Recipes include Celeriac Tahini Puree with Spiced Cauliflower and Quail's Eggs; Roasted Duck Breast with Hazelnut Beer Butter; Buttermilk Cod with Urid Dhal; Wilted Kale with Fried Chilli and Garlic; Lavender Labneh, Roasted Rhubarb and Pine Nut Biscotti; Cornbread with Grilled Peaches and Maple Cream, and there are even a few cocktails – such as a Sumac Martini and a Saffron Chase.
So whether you have already experienced the joy of NOPI or you just want to make their most popular dish – Burrata with blood orange, coriander seeds and lavender oil – NOPI: The Cookbook will provide you with all the best-loved recipes from Ottolenghi's innovative London restaurant.
Ramael Scully (or just Scully, as everyone calls him) 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.
Dimension: 279mm X 204mm
Author: OTTOLENGHI, YOTAM AND SCULLEY, RAMAEL