Beschreibung
NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotams innovative Soho-based restaurant NOPI. Its written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether youre a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes as well as many dishes which will stretch the home cook as they produce some of the restaurants signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters&sides, fish, meat&vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
Autorenportrait
Yotam Ottolenghi (Author) Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardians FEAST magazine and has published seven bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. www.ottolenghi.co.uk 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. Scullys 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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