I don’t know what to say besides, if Ottolenghi were to put out a cookbook even every year, I’d be clamoring to see it … can … not … wait!
THE NOPI COOKBOOK
YOTAM OTTOLENGHI and RAMAEL SCULLY
International phenomenon and New York Times bestselling author Yotam Ottolenghi returns with a highly anticipated collection of recipes from his blockbuster London restaurant NOPI. Yotam Ottolenghi is a food world superstar, admired for his beautiful, inspirational cookbooks, as well as his eponymous London delis and finedining restaurant, NOPI. In The NOPI Cookbook, head chef Ramael Scully’s Asian roots collide with Ottolenghi’s Middle Eastern influences to create gorgeous dishes—Burrata with Blood Orange, Corriander Seeds, and Lavender Oil; King Prawns with Pernod, Tarragon, and Feta; Persian Love Rice with Burnt Butter and Tzatziki—that are all within reach of the home cook.
YOTAM OTTOLENGHI is the author of Plenty, Plenty More, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London.
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.
— Ten Speed Press // Crown Publishing