The Cookbook

Book - 2015
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"Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's London 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."--Page [4] of cover.
Publisher: [Toronto] : Appetite by Random House, ©2015
ISBN: 9780449016329
Branch Call Number: 641.5956 OTT 2015
Characteristics: 352 pages : illustrations (chiefly color) ; 28 cm
Additional Contributors: Scully, Ramael
Wigley, Tara


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laurendouglass Jan 30, 2019

Ottolenghi himself admits, in the very first paragraph of the Introduction to Nopi, that this is a food porn book.  He writes:

"If you happen to have any of my previous books - Ottolenghi, Plenty, Jerusalem, and Plenty More - you will notice right away that the dishes in this book are somewhat more complex.  Therefore, most of the recipes here will be more challenging for home cooks."

Um, yeah!  But don't let that stop you for checking out his latest, which features his collaborations with Ramael Scully at Nopi, their restaurant in Soho (London, not New York).  You, most likely, won't make the Fondant Rutabaga Gratin or the Roasted Pork Belly with Crushed Butternut Squash and Apple and Walnut Salsa, but paging through the recipes and ingredients will certainly spark your imagination to try some of their fantasic pairings in your own home kitchen.  I'm definitely trying the Baked Blue Cheesecake with Pickled Beets and Honey (p. 211) and  the Corn Bread with Roasted Peaches and Maple Cream.

Aug 20, 2016

I did not find Nopi as good as some of the other Ottolenghi cookbooks. I found the majority of the recipes in Nopi somewhat complicated.

Jan 28, 2016


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