I particularly liked the section dedicated to the perfect NOPI-style meal combinations with ideas for starters, mains and dessert. NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. 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-style cooking, this is a collection of recipes which will inspire, challenge and delight. A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Recipes we love:Celeriac purée with spicedcauliflower and quail’s eggs,Lamb rump with vanilla-braised chicoryand sorrel pesto andStrawberry and rose mess.

NOPI: The Cookbook - Penguin Books UK NOPI: The Cookbook - Penguin Books UK

Our Sohorestaurant has some of the Ottolenghi trademarks - most notably, a menu that celebrates bold flavours. 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.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.

NOPI: The Cookbook by Yotam Ottolenghi, Ramael Scully - Waterstones NOPI: The Cookbook by Yotam Ottolenghi, Ramael Scully -

Nopi is definitely a sophisticated cookbook but no matter where your level of culinary skill lies, there are recipes here to suit so if you are looking for a new cookery book which is overflowing with flavour-packed recipes to challenge as well as inspire then NOPI: The Cookbook is most certainly for you. Ottolenghi’s latest book is a world away from the usual bright colours and mishmash of food images which adorn many a contemporary cookery book. Together they have compiled an eclectic mix of restaurant-style recipes and simpler dishes to inspire and challenge. Cocktails make a great addition and you can even see the Middle Eastern/Asian/Mediterranean flavours of NOPI coming through here in the Sumac martini and Spiced pumpkin cocktails.Good book for: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-style cooking, this is a collection of recipes which will inspire, challenge and delight. These drinks, like many of Ottolenghi and Scully’s recipes, often use unheard-of ingredients, but there is a glossary at the back of the book with helpful suggestions for more accessible alternatives. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. On her recent travels around South America she could often be found in the bustling food markets trying the local specialities and finding inspiration for new recipes. The first thing you notice about the book is the strikingly minimal, gilded cover which reflects the simple yet elegant interior of the restaurant.

NOPI - London | Ottolenghi NOPI - London | Ottolenghi

NOPI: The Cookbook is therefore perfect for the more adventurous home cook looking for challenging restaurant-style recipes, but it also has enough simpler dishes to inspire even the most timid of chefs and dishes such as the Celeriac purée with spiced cauliflower and quail’s eggs and Persian love rice with burnt butter tzatziki also include suggestions for how they may be shortened. 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. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen.London-based NOPI is Yotam Ottolenghi’s flagship restaurant which serves ‘small plates’ of food inspired by the Mediterranean, Middle East and Asia. The original NOPI dishes may sometimes be complicated and time-involved, but with a bit of organisation and guidance Ottolenghi promises that you should be able to create them at home. It is refined and sumptuous to look at with stunning photography and the sophisticated design reflects the style of cooking which is relatively advanced. These little snippets give the recipes a fantastic personal touch and provide a unique insight into their creation.

Book Review: Nopi by Yotam Ottolenghi and Ramael Scully Book Review: Nopi by Yotam Ottolenghi and 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. Whether you want to cut your food miles, support your local farmers or eat more delicious vegetables, we’ve rounded up our top recipes to help you eat the seasons this February. As Ottolenghi states: ‘This is a restaurant cookbook: it features restaurant food’ – but that’s not a bad thing. NOPI: The Cookbook is Yotam Ottolenghi's latest book written in collaboration with NOPI head chef Ramael Scully.

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. I also love how Ottolenghi and Scully have championed the lesser known cuts of pork neck, onglet steak and lamb sweetbreads, cuts which are often left out of more mainstream cookery books.