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.

NOPI: The Cookbook - The Happy Foodie NOPI: The Cookbook - The Happy Foodie

With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.”— Food & Wine 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.A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Plenty…is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don’t need meat to produce over-the-top food.”–Mark Bittman, New York Times Recipes we love:Celeriac purée with spicedcauliflower and quail’s eggs,Lamb rump with vanilla-braised chicoryand sorrel pesto andStrawberry and rose mess.

NOPI: The Cookbook by Yotam Ottolenghi, Ramael Scully - Waterstones NOPI: The Cookbook by Yotam Ottolenghi, Ramael Scully -

Who are theauthors? Chef, cookery writer and restaurant ownerYotam Ottolenghiand hislong-time collaborator and NOPI head chef Ramael Scully. What’s it about?NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI with recipes adapted for you to recreate at home.

Success!

Dawid's plan is to open his own restaurant in the future. But for now he's thriving at NOPI, enjoying the food, creativity, and the incredible team he's working with. Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book…has become something of a phenomenon.”— Publisher’s Weekly