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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 the Far East is one of big and bold flavors, with surprising twists along the way.
Author Biography
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
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.
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