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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

    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.

  2. 4 out of 5

    Miriam

    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...

  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. 4 out of 5

    Suse

    Gerichte und Cocktails aus dem NOPI-Restaurant nachkochen: Das ist eine helle Freude für einen Ottolenghi-Fan! Dieses Buch ist so schön: Elfenbeinfarbener Einband, Goldprägung und Goldbändchen. Seufz.

  5. 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!

  6. 5 out of 5

    Yasmine Alfouzan

    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.

  7. 4 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.

  8. 4 out of 5

    Diane

    For advanced/adventurous cooks

  9. 5 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.

  10. 5 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.

  11. 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).

  12. 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...

  13. 4 out of 5

    Ruth Feathers

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

  14. 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.

  15. 4 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.

  16. 4 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.

  17. 4 out of 5

    The Jewish Book Council

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

  18. 5 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.

  19. 4 out of 5

    Michelle

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

  20. 5 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

    Oana

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

  22. 5 out of 5

    Beverly

    Don't need this.

  23. 4 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

  24. 5 out of 5

    Fullfaun

    definitely for Foodies!

  25. 5 out of 5

    Viv Freeman

    Another stunning cookbook from inspiring chef, Yotam. The book is visually stunning. Yet to try the recipes but on past experiences I know it won't disappoint.

  26. 5 out of 5

    Sofie

  27. 5 out of 5

    Lisa Constable

  28. 4 out of 5

    Evan Leonard

  29. 4 out of 5

    Kristy

    Came to hate on Ottolenghi, but was pleasantly surprised. Expected 800 variations on salad, but found variety of fish and grain dishes.

  30. 5 out of 5

    Joshua Bell

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