3.5
NOPI
ByPublisher Description
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
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.
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.
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.
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.
10 Reviews
3.5
Jenna Smith
Created 5 months agoShare
Report
erindarlyn
Created over 3 years agoShare
Report
Meg
Created about 4 years agoShare
Report
Linda48
Created over 5 years agoShare
Report
“Another beautiful book by Yotam Ottolenghi with stunning photos of each recipe in the book. Be aware, however, this is not a book for the faint of heart. If it's for a collection or the coffee table, that's great. But if you are planning to cook from it, be warned. These are incredibly complex recipes that assume you have a LOT of time and a LOT of money to spend on strange and esoteric ingredients. The easiest recipe in the book is for French toast and that used 13 ingredients and had two pages of instructions. (My French toast takes eggs, milk, bread, vanilla and a little cinnamon for sprinkling.) There is one drink recipe in the cocktails sections that had 23 (!) ingredients and three paragraphs for instructions! For a drink!
So yes, if you want to drool over the photos and wish you could sample the cuisine in a restaurant. A big, fat no for ease of use and recipes I would actually make.”
Sharon Brener
Created over 6 years agoShare
Report
About Yotam Ottolenghi
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, 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.
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.
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.
Other books by Yotam Ottolenghi
Start a Book Club
Start a public or private book club with this book on the Fable app today!FAQ
Do I have to buy the ebook to participate in a book club?
Why can’t I buy the ebook on the app?
How is Fable’s reader different from Kindle?
Do you sell physical books too?
Are book clubs free to join on Fable?
How do I start a book club with this book on Fable?
Similar Books
Save to a list
0
/30
0
/100
Private List