NOPI: The Cookbook (inbunden)
Inbunden (Hardback)
Antal sidor
Winner of James Beard Foundation Award 2016 (UK); Winner of Mobius Awards 2016 (UK); Commended for D&AD Awards 2016 (UK); Commended for One Show 2016 (UK); Short-listed for Food and Travel Reader
Ebury Press
277 x 197 x 34 mm
1690 g
NOPI: The Cookbook (inbunden)

NOPI: The Cookbook

(1 röst)  |  Läs 1 recension
Inbunden,  Engelska, 2015-09-10
  • Skickas från oss inom 2-5 vardagar.
  • Fri frakt över 199 kr för privatkunder i Sverige.
Finns även som
Visa alla 2 format & utgåvor
NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotams innovative Soho-based restaurant NOPI. Its written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether youre 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. All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes as well as many dishes which will stretch the home cook as they produce some of the restaurants signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
Visa hela texten

Passar bra ihop

  1. NOPI: The Cookbook
  2. +
  3. 5 Ingredients Mediterranean

De som köpt den här boken har ofta också köpt 5 Ingredients Mediterranean av Jamie Oliver (inbunden).

Köp båda 2 för 670 kr


Det finns 1 recension av NOPI: The Cookbook. Har du också läst boken? Om du har köpt den på vill vi gärna höra vad du tyckte om den! Sätt ditt betyg »
  1. Very nice but difficult and good recipes
    John S, 4 december 2015

    Beautiful and enthusiastic written. Very good but sometimes complicated recipes. I have tried some that looks easy but take more time than anticipated... This is also stated in the beginning of the book.

Visa alla 1 recensioner

Fler böcker av författarna

Recensioner i media

A proper cook's book. -- Spectrum * Scotland on Sunday * If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro * Metro * Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) * The Guardian * An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide * Bath Chronicle * Inspirational, inventive and flavour-packed dishes. -- The Mayfair Magazine * The Mayfair Magazine *

Övrig information

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. @Ottolenghi Ramael Scully Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scullys distinct culinary baggage the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients has been the creative force behind much of what is on the NOPI menu.