Ottolenghi Haute Cuisine

“No chef captures the flavors of the moment better than Yotam Ottolenghi. … We’re in love with all the fresh combinations.”

—Bon Appétit, on Ottolenghi’s Plenty More



“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. Everything sounds mouthwatering and looks—and is—doable.”

—The Wall Street Journal



Nopi Jacket


Yotam Ottolenghi is a food world superstar, admired for his inventive, vibrant dishes and his beautiful, inspirational New York Times bestselling cookbooks, as well as his eponymous London delis and fine dining restaurant, NOPI. Now, NOPI: The Cookbook (Ten Speed Press; October 20, 2015) celebrates a new hybrid set of rich, bold servings—the “Ottolenghi haute cuisine” of NOPI, created when Ottolenghi’s Middle Eastern influences met and mingled with NOPI head chef Ramael Scully’s Asian roots.

Yotam and Scully’s distinctive worldviews energize the more than 120 dazzling recipes. This is a restaurant cookbook: it features some of the restaurant’s favorite dishes that have been tailored to the way we cook and eat at home. Complementing Yotam’s Jerusalem traditions and his influences from California, Italy, and North Africa are Scully’s bright set of Asian flavors and ingredients such as curry leaves, yuzu, dried shrimp, lime leaves, glutinous rice flour, pandan leaves, galangal, and ketjap manis. The book is divided into chapters for Starters, Salads, Sides; Fish, Meat, and Vegetable mains; Brunches, Desserts; Cocktails; Condiments, and meal suggestions.

The delicious result? Gorgeous, artistic dishes—Burrata with Blood Orange, Coriander Seeds, and Lavender Oil; Three Citrus Salad with Green Chile, Stem Ginger, and Crunchy Salsa; King Prawns with Pernod, Tarragon, and Feta; Lamb Fillet with Peanuts, Coconut Milk and Red Onion Salsa; Persian Love Rice with Burnt Butter Tzatziki, and more—that are all within reach of the home cook.

Ottolenghi and NOPI fans will learn the secrets of signature dishes like the Baked Blue Cheesecake, Beef Brisket with Asian Coleslaw, and Twice-Cooked Baby Chicken. There is something here for every meal and every occasion, from a quick brunch or an impressive and complete restaurant-style dinner party. Try the Sweet Potato Pancakes with Yogurt and Date Syrup; Jerusalem Artichoke Soup with Hazelnut & Spinach Pesto; Seared Scallops with Pickled Daikon & Chile Jam; Pearl Barley Risotto with Watercress,  Asparagus, and Pecorino; Spiced Pork Roast with Physalis Relish, Baked Chocolate Ganache, or a Coriander and Ginger Martini.

Fully illustrated with tempting color photographs, NOPI is an enticing cookbook that offers a fresh look at bringing the world’s desired dishes onto your home table.

The powerhouse duo of Yotam Ottolenghi and Ramael Scully are featured in this week’s New York Times Magazine sharing two autumn inspired breakfast recipes (Cornbread and Grilled Peaches with Maple Cream and Sweet Potato Pancakes with Yogurt and Date Syrup) that will leave you wanting more (click image below).



New York Times Nopi Image

Photo Credit: Adam Robb



About the Authors

Yotam Ottolenghi is the author of Plenty and Plenty More, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All four books were New York Times bestsellers. Yotam writes for The Guardian, appears on BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” He lives in London, where he owns an eponymous group of restaurants and the high-end restaurant, NOPI.

Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of seventeen in Sydney, Australia. Now head chef at NOPI, Scully first worked under Yotam Ottolenghi in 2004 at Ottolenghi. Scully’s distinct culinary baggage—the Malaysian flavors 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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