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NOPI: The Cookbook

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A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. 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 A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. 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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A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. 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 A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. 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.

30 review for NOPI: The Cookbook

  1. 5 out of 5

    Mir

    Oh, fine, if you insist, I will read another Ottolenghi cookbook. Roast beef sirloin with cucumber kimchi and fresh plum http://www.theguardian.com/lifeandsty... Oh, fine, if you insist, I will read another Ottolenghi cookbook. Roast beef sirloin with cucumber kimchi and fresh plum http://www.theguardian.com/lifeandsty...

  2. 4 out of 5

    Denise

    Nopi is for the serious chef, not cook. So happy to have Ardent in Milwaukee and The Immigrant Room in Kohler on the calendar as this cookbook has me drooling. Unfortunately, I don't have the talent to attempt one single recipe.

  3. 4 out of 5

    Juli Anna

    This is definitely a restaurant cookbook, and many of the recipes are impractical for the home cook. That said, this is probably the most approachable restaurant cookbook I've seen, with plenty of involved, yet doable recipes. The book is beautiful, strikingly modern (for a cookbook), with truly excellent photographs and design. The recipes combine ingredients from all over the world in refreshing ways; it was inspiring to leaf through this book and learn about ingredients like black garlic, dri This is definitely a restaurant cookbook, and many of the recipes are impractical for the home cook. That said, this is probably the most approachable restaurant cookbook I've seen, with plenty of involved, yet doable recipes. The book is beautiful, strikingly modern (for a cookbook), with truly excellent photographs and design. The recipes combine ingredients from all over the world in refreshing ways; it was inspiring to leaf through this book and learn about ingredients like black garlic, dried mulberries, and shrimp paste. A great read for an adventurous home cook.

  4. 5 out of 5

    Jade

    As an Asian living in Europe constantly balancing (and struggling) to find exotic tropical ingredients to make dishes that taste like home, this cookbook is really something interesting to read -- as the two chefs marry traditionally Asian (kaffir lime, pandan, coconut) ingredients with Western ones (blood orange, burrata) and turn out surprising combinations. Obviously, it is one thing to read a cookbook and to actually make the dishes... So I tried one out the other day (for SCIENCE, and poste As an Asian living in Europe constantly balancing (and struggling) to find exotic tropical ingredients to make dishes that taste like home, this cookbook is really something interesting to read -- as the two chefs marry traditionally Asian (kaffir lime, pandan, coconut) ingredients with Western ones (blood orange, burrata) and turn out surprising combinations. Obviously, it is one thing to read a cookbook and to actually make the dishes... So I tried one out the other day (for SCIENCE, and posterity) at a dinner party without testing it first (cooking faux pas) and it was a hit! Phew. Since these are recipes crafted in a restaurant kitchen by people with already decades of experience under their belt, you definitely need finesse, stamina and expertise (not to mention hunting for those rare ingredients) required to cook most of the dishes. There is a reason these books ended up as coffee table books instead of actually being used (sad!)! But with a bit of creativity, the recipes can provide a lot of interesting ideas and insights about how to make a spectacular dish even at home. Who goes to restaurants anymore, except for picking up new ideas for home cooking pro-chef-style? Exactly.

  5. 4 out of 5

    Ruth Feathers

    Recipes not for the faint of heart or budget-conscious.

  6. 5 out of 5

    Sarah

    Though this is not my favorite Ottolenghi book, I find it as inspiring and exciting as the others. I am so pleased that my sister gave me a copy for Christmas-- I can't wait to try some recipes!

  7. 4 out of 5

    Jos M

    Honestly, an excellent cookbook (if a little dated at this point as some of the ingredients which were less commonly used then are now pretty mainstream and easy (ier?) to purchase than they once were) but most of it is pretty labour intensive - and in some cases too equipment heavy - for my limited abilities. I dare say I won't be making my own labneh and smoking it in tea for a light starter...although I am sure it would be delicious.

  8. 4 out of 5

    Sasha

    This book intimidated all of us from its place high up on the bookshelf for over two years. Out of the blue, I decided to take the plunge into this British, what is it, fusion? Keep in mind: I don't cook anything more involved than a couple of toasted freezer waffles on at least 300 days out of any given year. Naturally, I started with what seemed like the simplest dish out of the non-salads in this cookbook - the manouri zucchini fritters. Those went quite well, despite me throwing in five times This book intimidated all of us from its place high up on the bookshelf for over two years. Out of the blue, I decided to take the plunge into this British, what is it, fusion? Keep in mind: I don't cook anything more involved than a couple of toasted freezer waffles on at least 300 days out of any given year. Naturally, I started with what seemed like the simplest dish out of the non-salads in this cookbook - the manouri zucchini fritters. Those went quite well, despite me throwing in five times the prescribed amount of cardamom. Following that experience, the feeling of preparing supposedly Michelin-level dishes and actually getting them right pulled me in. I have to say, despite the palpable complexity of most of these creations, the instructions in this book are crystal clear, which I think is the main reason behind their accessibility to the semi-experienced amateur cook who wants to eat out but doesn't have the means for it. It did take me two full days (not nonstop prep work, but a series of lengthy cook times for multiple components) to cook one dish, which falls in the authors' imaginary 'epic' category. I won't reveal which dish this was, so as not to spoil your experience of this book. Most recipes here ask for some extravagant ingredients, which intimidated me at first. It felt like every recipe asked for a different type of sugar - how was that even possible?! But the obscure ingredients did repeat. I got most of them at a local strip mall Asian market at prices lower than I could've found in a mainstream supermarket or even online. I mentioned accidentally quintupling the spices in a dish without suffering consequences, but I have found that the salt amounts cited in these recipes often overshoot the saltiness I like. This isn't such a fun discovery after investing many hours into a meal. It does feel good to get any of these dishes down. Impressing those around you with your cooking will go without saying.

  9. 5 out of 5

    Yasmeen

    If you own any of Ottolenghi's cookbooks, I must tell you that this isn't as simple and straightforward (to be fair, his other cookbooks are very accessible to everyone). Sure, Nopi contains involved recipes that take time and have multiple steps; but with a result that's worth it. And honestly, it's not like there are difficult or complicated techniques like you'd find in Michelin-star restaurant cookbooks. Oh, and the cookbook is extremely beautiful. Definitely the prettiest I've seen. Gold, an If you own any of Ottolenghi's cookbooks, I must tell you that this isn't as simple and straightforward (to be fair, his other cookbooks are very accessible to everyone). Sure, Nopi contains involved recipes that take time and have multiple steps; but with a result that's worth it. And honestly, it's not like there are difficult or complicated techniques like you'd find in Michelin-star restaurant cookbooks. Oh, and the cookbook is extremely beautiful. Definitely the prettiest I've seen. Gold, and black. Wow.

  10. 5 out of 5

    Sharon

    Everywhere I go I see stacks of this amazing cookbook and no wonder, what a pleasure this is!! I ordered eight cookbooks this fall and this one is truly a winner and I really hope to visit the restaurant in London one day after hearing stories from a friend this fall. Good articles and details of each recipe and the ingredients. His books provide so much detail they are all like novels! While providing good recipes and invaluable tips.

  11. 4 out of 5

    D

    gorgeous production values (the gilt-tipped pages are everything). intriguing-looking recipes. but this collection is a little more varsity -- long ingredient lists and a bit more technical skill required, many steps. still gorgeous, but a little more for the semi-professional and more aspirational for the average home cook. still a gorgeous book -- i just don't think i'll get as much use out of it as i do my other ottolenghi cookbooks.

  12. 5 out of 5

    Diane

    For advanced/adventurous cooks

  13. 4 out of 5

    Anato

    Strikes a fine balance between being a coffee table book and an actually useable cookbook. Comes with fair warning that complex restaurant recipes lie within, but without any snootiness. The writing and instructions make these recipes reasonably accessible, with suggested simplifications as well, but do bear in mind that this book isn't for a beginner.

  14. 4 out of 5

    Theresa Tereent

    I was really excited to get this book, but i don't think it is as good as the ottolenghi ones, especially his first one. I have only made the burrata dish and it was delicious but somehow the other recipes dont make me want to rush into the kitchen. It may be me...

  15. 5 out of 5

    Iris

    advanced techniques. i only grabbed "sticky sesame rice" and "french toast with orange yogurt." the book serves as nopi's business card, embodying the adage of ordering only what u can't make at home (all of it).

  16. 4 out of 5

    Carol

    I enjoyed this book, I read cookbooks like novels. I have more than a few bookmarked. Some very interesting recipes, delicious looking pictures.

  17. 4 out of 5

    Linda

    Lovely to read but many of the recipes are still too difficult for me to even contemplate making. The food in the restaurant itself is highly recommended.

  18. 4 out of 5

    Jillian

    Lots of fun recipes in here and quite delicious. Definitely more involved than his previous cookbooks and quite the time sink, but thus far it's been worth the effort.

  19. 4 out of 5

    Oana

    I would like to give this 10 stars. Everything I've made has been awesome.

  20. 4 out of 5

    Vuk Trifkovic

    Very Ottolenghi. Wonderful volume, great photography and slightly more chef-ey version of his stuff.

  21. 5 out of 5

    Ambur Taft

    Beautiful cookbook, as is any cookbook Yotam Ottolenghi puts out in my eyes. Amazing recipes and mouth watering photos to go along with them.

  22. 5 out of 5

    Ryan

    Definitely a restaurant cookbook with lots of components for each dish but many of them were doable and tasty. A nice fusion of cuisines.

  23. 4 out of 5

    The Jewish Book Council

    Review by Maron L. Waxman for the Jewish Book Council. Review by Maron L. Waxman for the Jewish Book Council.

  24. 5 out of 5

    Michelle

    Need to get out the the libs to work with recipes.

  25. 5 out of 5

    Karen Cockerill

    This book was recommended in our cookbook club and has been a hit with the girls that are already great cooks and natural entertainers. I’m a newbie to cooking, recipe dependent and very much a lazy cook which is why I was rather surprised that I enjoyed this book. Okay, full truth - it’s never going to be my favourite cookbook. I do however see value in it being a book I grab for festive occasions and entertaining. If you accept the fact that nothing in the book is a quick cookup - most recipes This book was recommended in our cookbook club and has been a hit with the girls that are already great cooks and natural entertainers. I’m a newbie to cooking, recipe dependent and very much a lazy cook which is why I was rather surprised that I enjoyed this book. Okay, full truth - it’s never going to be my favourite cookbook. I do however see value in it being a book I grab for festive occasions and entertaining. If you accept the fact that nothing in the book is a quick cookup - most recipes require a little more effort, possible a new technique or simply time for the food to marinate - then you’ll approach the book with a better attitude and/or give yourself the time to meet the challenge. The greatest lesson I learnt from this book is that the preparation work - done prior to entertaining - helps you on the day so that you have the time to do your decor and/or spend time with your guests rather than being stuck in the kitchen for hours on end. I suspect that this book will grow in favour as I build confidence in my cooking and entertaining journey

  26. 5 out of 5

    Linda Hartlaub

    Another beautiful book by Yotam Ottolenghi with stunning photos of each recipe in the book. Be aware, however, this is not a book for the faint of heart. If it's for a collection or the coffee table, that's great. But if you are planning to cook from it, be warned. These are incredibly complex recipes that assume you have a LOT of time and a LOT of money to spend on strange and esoteric ingredients. The easiest recipe in the book is for French toast and that used 13 ingredients and had two pages Another beautiful book by Yotam Ottolenghi with stunning photos of each recipe in the book. Be aware, however, this is not a book for the faint of heart. If it's for a collection or the coffee table, that's great. But if you are planning to cook from it, be warned. These are incredibly complex recipes that assume you have a LOT of time and a LOT of money to spend on strange and esoteric ingredients. The easiest recipe in the book is for French toast and that used 13 ingredients and had two pages of instructions. (My French toast takes eggs, milk, bread, vanilla and a little cinnamon for sprinkling.) There is one drink recipe in the cocktails sections that had 23 (!) ingredients and three paragraphs for instructions! For a drink! So yes, if you want to drool over the photos and wish you could sample the cuisine in a restaurant. A big, fat no for ease of use and recipes I would actually make.

  27. 4 out of 5

    Cassandra Kocek

    This cookbook has beautiful photos and recipes for delicious gourmet recipes. However, be prepared this is not a book for beginners or the average home cook. Most of the recipes call for exotic, hard to find ingredients and require advanced prep time. That being said, I look forward to challenging myself to making several of these dishes.

  28. 4 out of 5

    Fullfaun Faun

    definitely for Foodies!

  29. 5 out of 5

    Kate

    my least favorite of his books

  30. 4 out of 5

    Pavel

    You think you got what it takes to cook through Nopi? Hell no you'd don't. You probably shouldn't either as this level is best left for professionals. Great to read through though!

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