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NOPI: The Cookbook Hardcover – 16 September 2015
by
Yotam Ottolenghi
(Author),
Ramael Scully
(Author)
Yotam Ottolenghi
(Author)
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Product details
- Publisher : EBURY PRESS - TRADE; 1st edition (16 September 2015)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 0091957168
- ISBN-13 : 978-0091957162
- Dimensions : 20.2 x 3.2 x 27.8 cm
-
Best Sellers Rank:
35,767 in Books (See Top 100 in Books)
- 37 in Middle Eastern Food
- 400 in Celebrity & TV Show Cookbooks
- Customer Reviews:
Product description
Review
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
Book Description
Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.
About the Author
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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 four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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.
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Customer reviews
4.6 out of 5 stars
4.6 out of 5
484 global ratings
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Reviewed in Australia on 2 August 2018
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As always, great recopies from Ottolenghi. Having visited NOPI while in London, we bought the book and have so far cooked 3 recipes, all great!
One person found this helpful
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Reviewed in Australia on 17 January 2020
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Another masterpiece from Ottolenghi
Reviewed in Australia on 1 August 2019
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Love Ottonlenghi
Top reviews from other countries

Sooo
5.0 out of 5 stars
A refreshing cookbook to start 2017 with - great range of simple and more complex dishes, which look and taste amazing!
Reviewed in the United Kingdom on 19 February 2017Verified Purchase
Recommended to me by a friend who loves cooking - great range of simple and some more complex dishes, which look and taste amazing!
Of the dishes we've made so far, the winner is the sticky pork cheeks with celeriac salad - a few cooking stages to go through but absolutely worth the effort for its wonderful flavours. Also bought the book for its interesting choice of vegetable dishes, salads etc.
Well written, very clear recipes, all of which have worked first time. A few of the middle-eastern ingredients are not readily available near us, but the authors give very helpful alternatives that were easier to find and worked for us.
This has been a refreshing cookbook to start 2017 with : different, delicious, new things to try. Feel like I've missed out by not buying a Yotam-inspired book before!
Of the dishes we've made so far, the winner is the sticky pork cheeks with celeriac salad - a few cooking stages to go through but absolutely worth the effort for its wonderful flavours. Also bought the book for its interesting choice of vegetable dishes, salads etc.
Well written, very clear recipes, all of which have worked first time. A few of the middle-eastern ingredients are not readily available near us, but the authors give very helpful alternatives that were easier to find and worked for us.
This has been a refreshing cookbook to start 2017 with : different, delicious, new things to try. Feel like I've missed out by not buying a Yotam-inspired book before!
5 people found this helpful
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Charlie T
5.0 out of 5 stars
Without a doubt my favourite cookbook
Reviewed in the United Kingdom on 22 February 2018Verified Purchase
Nopi is a beautiful tome filled with great photography as well as brilliant recipes. Whilst at times its recipes may appear slightly daunting, if only for the sheer number of ingredients required, the results are always worth the effort and the instruction is always manageable. A hint of bravery is definitely recommended when undertaking certain recipes (brisket croquettes being one that comes to mind) though many others are equally as rewarding and require little more than patience.
2 people found this helpful
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Simon
5.0 out of 5 stars
Very successful recipes
Reviewed in the United Kingdom on 20 December 2016Verified Purchase
Easily the most interesting recipes I've read for years. Every single one we have tried (about 20-25 thus far) has been excellent. The braised beef balls are a revelation! Recipes are a bit more involved and there are several harder-to-find ingredients specified the the time and effort is always rewarded.
2 people found this helpful
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Ceresio
5.0 out of 5 stars
Another great cook book from Yotam
Reviewed in the United Kingdom on 17 October 2015Verified Purchase
Although the prep work for some of the recipes is more time consuming it is worth the effort. Great combination of ingredients.
5 people found this helpful
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User
5.0 out of 5 stars
Beautifully designed book with recipes you will love to cook ...
Reviewed in the United Kingdom on 3 January 2016Verified Purchase
Beautifully designed book with recipes you will love to cook and eat. They are on the more extravagant side and finding some of the ingredients may be tricky, but even just reading the book is a delight. One of the greater cook books you will ever own.
2 people found this helpful
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