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.
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|Publisher:||Clarkson Potter/Ten Speed|
|Product dimensions:||8.00(w) x 10.93(h) x 1.25(d)|
About the Author
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.
Read an Excerpt
Introduction 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. They are typically made up of a few distinct elements that need to be prepared separately, occasionally over a bit of time, before being put together on a plate at the very last minute.
Excerpted from "NOPI"
Copyright © 2015 Yotam Ottolenghi.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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Table of ContentsIntroduction vi
Cooking nopi at home xiv
Meal suggestions 310
Our ingredients a to z 313