Nopi - by Yotam Ottolenghi & Ramael Scully (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Yotam Ottolenghi is beloved in the food world for his ... cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, NOPI. In [this cookbook], head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.</b> <p/>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. <p/>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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>Praise for Ottolenghi's previous books: </b><br>This is simply wonderful cooking...modern, smart, and thoughtful. I love it. --Nigel Slater <p/>With his 2012 cookbook <i>Jerusalem, </i> London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking. --<i>Food & Wine</i> <p/><i>Jerusalem</i> is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon. --<i>Publisher's Weekly </i> <p/>Forget about the fact that it's a vegetarian's best friend. <i>Plenty</i> is the sort of cookbook that a home cook will fall for. It's as meaty as its meat-filled counterparts. --Charlotte Druckman food52.com <p/><i>Plenty</i>...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. --Mark Bittman, <i>New York Times</i> <p/>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. --<i>Wall Street Journal</i><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Yotam Ottolenghi</b> is a seven-time <i>New York Times</i> best-selling cookbook author who contributes to the <i>New York Times</i> Food section and has a weekly column in <i>The Guardian</i>. His <i>Ottolenghi Simple</i> was selected as a best book of the year by NPR and the <i>New York Times</i>; <i>Jerusalem</i>, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. <p/><b>Ramael Scully</b> 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.
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