Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully
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Roasted aubergine with black garlic, pine nuts and basil (page 5)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Celeriac purée with spiced cauliflower and quail's eggs (page 8)
from Nopi: The Cookbook Nopi 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
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Burnt spring onion dip with curly kale (page 14)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Burrata with blood orange, coriander seeds and lavender oil (page 17)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Chargrilled asparagus with romesco sauce and apple balsamic (page 18)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Purple sprouting broccoli with skordalia (page 21)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Butternut squash with ginger tomatoes and lime yoghurt (page 22)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Baby carrots and mung beans with smoked labneh and crisp pitta (page 24)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Truffle polenta chips (page 27)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Sharp and spicy watermelon soup (page 32)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Pea soup with rolled goat's cheese croutons (page 33)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Jerusalem artichoke soup with hazelnut and spinach pesto (page 36)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Baby squid with almond tarator and lime relish (page 39)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Seared scallops with pickled daikon and chilli jam (page 41)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Three citrus salad with green chilli, stem ginger and crunchy salsa (page 49)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Raw Brussels sprout nests with oyster mushrooms and quail's eggs (page 51)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Watermelon and feta salad with marinated olives and preserved lemon (page 55)
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French beans with freekeh and miso (page 56)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Tomatoes with wasabi mascarpone and pine nuts (page 59)
from Nopi: The Cookbook Nopi by Yotam Ottolenghi and Ramael Scully
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Mixed cauliflowers with golden raisins, ricotta and capers (page 61)
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Lentil and pickled shallot salad with berbere croutons (page 65)
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Red quinoa and watercress salad (page 66)
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Black radish, red chicory and apple salad (page 68)
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Notes about this book
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- ISBN 10 0449016323
- ISBN 13 9780449016329
- Published Oct 20 2015
- Format Hardcover
- Page Count 352
- Language English
- Countries Canada
- Publisher Appetite by Random House
- Imprint Appetite by Random House
Publishers Text
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI 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.
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- Jerusalem: A Cookbook
- Jerusalén. Crisol de Las Cocinas del Mundo
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