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The co-op bookstore for avid readers
Nopi: The Cookbook
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.
Book Details
- Publisher: Ten Speed Press
- Publish Date: Oct 20th, 2015
- Pages: 352
- Language: English
- Edition: undefined - undefined
- Dimensions: 10.70in - 7.90in - 1.20in - 3.40lb
- EAN: 9781607746232
- Categories: • Regional & Cultural - International• Individual Chefs & Restaurants• Regional & Cultural - Middle Eastern
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About the Author
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.
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What people are saying
"My third essential book would be any one by Yotam Ottolenghi. My most thumbed one is called “NOPI” and it doesn’t have a dud recipe in it. All the recipes are fresh, interesting and with a bit of zip, due I think to Ottolenghi’s Israeli and Italian background."
Praise for this book
"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
What people are saying
"My third essential book would be any one by Yotam Ottolenghi. My most thumbed one is called “NOPI” and it doesn’t have a dud recipe in it. All the recipes are fresh, interesting and with a bit of zip, due I think to Ottolenghi’s Israeli and Italian background."