Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully
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Fried baby artichokes with pink peppercorn aioli (page 12)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showBurnt spring onion dip with curly kale (page 14)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
Chargrilled asparagus with romesco sauce and apple balsamic (page 18)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showPurple sprouting broccoli with skordalia (page 21)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showBaby carrots and mung beans with smoked labneh and crisp pitta (page 24)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showTruffle polenta chips (page 27)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showSharp and spicy watermelon soup (page 32)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showPea soup with rolled goat's cheese croutons (page 33)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showBaby squid with almond tarator and lime relish (page 39)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showSeared scallops with pickled daikon and chilli jam (page 41)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showWatermelon and feta salad with marinated olives and preserved lemon (page 55)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showFrench beans with freekeh and miso (page 56)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showTomatoes with wasabi mascarpone and pine nuts (page 59)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
Mixed cauliflowers with golden raisins, ricotta and capers (page 61)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showRed quinoa and watercress salad (page 66)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showBlack radish, red chicory and apple salad (page 68)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
showNotes about this book
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- ISBN 10 0091957168
- ISBN 13 9780091957162
- Linked ISBNs
- 9781607746232 Hardcover (United States) 10/20/2015
- 9780449016329 Hardcover (Canada) 10/20/2015
- 9781448177271 eBook (United Kingdom) 9/10/2015
- 9781607746249 10/19/2015
- 9783831028948 Hardcover (Germany) 10/14/2015
- Published Sep 10 2015
- Format Hardcover
- Page Count 352
- Language English
- Countries United Kingdom
- Publisher Ebury Publishing
- Imprint Ebury Press
Publishers Text
Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're 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 restaurant's 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.
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- Sweet
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