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. Hailing from the beautiful city of Zamość, in southeastern Poland, Dawid started his Ottolenghi journey in 2009.

NOPI by Yotam Ottolenghi, Ramael Scully: 9781607746232 NOPI by Yotam Ottolenghi, Ramael Scully: 9781607746232

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. 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. London-based NOPI is Yotam Ottolenghi’s flagship restaurant which serves ‘small plates’ of food inspired by the Mediterranean, Middle East and Asia. 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. 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.Ottolenghi fans will recognise signature flavour combinations such as aubergine and black garlic or roasted squash with sweet tomatoes. As part of the editorial team at Great British Chefs, she pursues her dual loves of food and writing.

NOPI - London | Ottolenghi NOPI - London | Ottolenghi

A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.

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. Starting as a KP at Ottolenghi Belgravia, he quickly became a Commis Chef and over the following years worked in most of our delis, becoming head chef at Notting Hill in 2015. With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking. 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. Recipes we love:Celeriac purée with spicedcauliflower and quail’s eggs,Lamb rump with vanilla-braised chicoryand sorrel pesto andStrawberry and rose mess.

Book Review: Nopi by Yotam Ottolenghi and Ramael Scully Book Review: Nopi by Yotam Ottolenghi and Ramael Scully

With its stunning gold pages and mouthwatering photography, NOPI is as wonderful to look at as it is to cook from.There are also ideas for ways in which to play around with the ingredients if you are feeling particularly inspired. 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.

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

It is refined and sumptuous to look at with stunning photography and the sophisticated design reflects the style of cooking which is relatively advanced. Within these stylish pages is food which perfectly illustrates the eclectic menu at this much-loved destination.It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. NOPI: The Cookbook is the latest edition in Ottolenghi’s line of successful cookery books and has been written in collaboration with head chef Ramael Scully. But for now he's thriving at NOPI, enjoying the food, creativity, and the incredible team he's working with. NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI.