Authors: Yotam Ottolenghi, Ramael Scully
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.
The NOPI 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 - The NOPI Cookbookwill provide you with all the best-loved recipes from Ottolenghi's innovative London restaurant.