NOPI: The Cookbook by Yotam Ottolenghi
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 restaurants signature dishes at home, such as Beef brisket croquettes or Persian love rice.
A proper cook's book-- Spectrum * Scotland on Sunday *
If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you…. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro * Metro *
Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) * The Guardian *
An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide * Bath Chronicle *
Inspirational, inventive and flavour-packed dishes. -- The Mayfair Magazine * The Mayfair Magazine *
If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you…. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro * Metro *
Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) * The Guardian *
An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide * Bath Chronicle *
Inspirational, inventive and flavour-packed dishes. -- The Mayfair Magazine * The Mayfair Magazine *
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ramael Scully (Author)
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. 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.
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ramael Scully (Author)
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. 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.
| SKU | Unavailable |
| ISBN 13 | 9780091957162 |
| ISBN 10 | 0091957168 |
| Title | NOPI: The Cookbook |
| Author | Yotam Ottolenghi |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ebury Publishing |
| Year published | 2015-09-10 |
| Number of pages | 352 |
| Prizes | Winner of James Beard Foundation Award 2016 (UK), Winner of Mobius Awards 2016 (UK), Commended for D&AD Awards 2016 (UK), Commended for One Show 2016 (UK), Short-listed for Food and Travel Reader Awards 2016 (UK), Short-listed for ADC Awards 2016 (UK), Short-listed for Creative Annual Review 2016 (UK) |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |