Who are the authors? Chef, cookery writer and restaurant owner Yotam Ottolenghi and his long-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.
Recipes we love: Celeriac purée with spiced cauliflower and quail’s eggs, Lamb rump with vanilla-braised chicory and sorrel pesto and Strawberry and rose mess.
Good book for: 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. With its stunning gold pages and mouthwatering photography, NOPI is as wonderful to look at as it is to cook from.
You’ll like it if: You enjoy impressing friends and family with elegant dinner party dishes or are looking to take your cooking to the next level. Recipes range in their degree of complixity so there is something for cooks of all levels of competency. Ottolenghi fans will recognise signature flavour combinations such as aubergine and black garlic or roasted squash with sweet tomatoes.
Watch the video below to experience a day in the life at NOPI:
Recipes from NOPI: The Cookbook
More about NOPI: The Cookbook
Whether you want to cut your food miles, support your local farmers or eat more delicious vegetables, we’ve rounded up our top recipes to help you eat the seasons this February.
As we head towards February, we approach the peak of blood orange season when this exquisite winter fruit is at its sweetest and juiciest. We’ve put together a collection of recipes showcasing the most delicious ways to use blood oranges in your cooking, from elegant salads to tarts and cakes, making the most of its bold citrus flavour and stunning colour.