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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.
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.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Excerpts-
Introduction
Introduction If you happen to have any of my previous books—Ottolenghi, Plenty, Jerusalem, and Plenty More—you will notice right away that the dishes in this book are somewhat more complex. Therefore, most of the recipes here will be more challenging for home cooks. They are typically made up of a few distinct elements that need to be prepared separately, occasionally over a bit of time, before being put together on a plate at the very last minute. I start with this disclaimer not in order to put anyone off—I think the food here is spectacularly delicious and I am massively proud of it—but because I want to make it clear that this is a restaurant cookbook: it features restaurant food. The vast majority of the recipes in my previous books were conceived in and for a home kitchen. The recipes here were created from a different frame of mind; that is, in an environment where a team of professional cooks labors for a few hours in preparation for a short pinnacle, the famous service, in which hundreds of dishes are served in short succession to a very large crowd. It is the complete opposite of the way we cook and eat at home. The contrast between these two mindsets is, really, the story of this book. What Ramael Scully (or just Scully, from now on, as that’s what everybody calls him) and I have attempted to do is to modify and simplify NOPI’s recipes without losing their essential core. We tried to keep a degree of complexity that does justice to food that is by its very nature complex, at the same time as allowing a nonprofessional to feel that this is an undertaking that is doable at home, delicious, and gratifying. The meeting of two distinctive worldviews also makes up the story of my relationship with Scully. I am telling it in detail here because it really is the story of the food you’ll find in the following pages and how it came to be.
Random meeting Many of life’s most momentous moments stem from pretty random circumstances. My meeting with Scully is such a case. Well before I was even vaguely aware of the magical world of rasam, sambal, and pandan, I met Scully on an ordinary trial shift on an ordinary day in the kitchen of Ottolenghi in Islington: a big man with a congenial smile, baffling cultural heritage, and distinctive shuffling gait. Scully responded to what must have been the fifth online ad that Jim Webb, the head chef, had placed early in 2005, desperately looking for a senior chef de partie. His task would be to create a small menu of hot dishes served from the kitchen in the evening, alongside our familiar counter salads and cakes. There was nothing unusual or particularly promising about this latest Aussie recruit; restaurant chefs tend to come and go quite regularly. Jim seemed to like him and that was good enough for me. Plus, with the chronic shortage of chefs in London, I couldn’t really afford to be picky. And so Scully got the position and started training to run our evening service in the restaurant. After a few days, he seemed to be doing a decent job, though I can still remember a fleeting chat inside a walk-in fridge where Jim expressed certain concerns about Scully’s experience and his efficiency during service. I suggested that we wait and see. A few days later I got my first taste of Scully’s food. He cooked, if my memory serves me right, portobello mushrooms braised in white wine, hard herbs, and, in typical Scully fashion, tons of butter, and topped with pearled barley with feta and preserved lemon. He also served the crispest pork belly that had ever entered my mouth, with a sweet and sharp compote of plums, rhubarb,...
About the Author-
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.
Reviews-
September 21, 2015 London’s NOPI (North of Picadilly) in Soho, the most formal of the Ottolenghi family of eateries, is the inspiration for this cookbook from the acclaimed chef/author. More than 100 chic plates for ambitious cooks expand Ottolenghi’s trademark fare. With head chef Ramael Scully, Ottolenghi (Jerusalem) presents NOPI’s signature dishes, collaborations between two world cuisines: Scully’s Malaysian-Australian roots combine with Ottolenghi’s Israeli-inspired palate to create bold, vibrant fare with Mediterranean/Asian twists. Garlicky lamb, marinated with rosemary and then grilled, combines with coconut milk and peanuts. There are beef brisket croquettes served with lime, snap peas, and Asian coleslaw. Seared quail in an oven-charred miso butterscotch paste is dressed with pomegranate walnut salsa. Recipes include starters, salads, sides; fish, meat, vegetables; brunches; and desserts. Cocktails, condiments, meal suggestions, and a key ingredient list from the NOPI pantry are also featured. Many detailed dishes involve multiple levels of preparation, with some marinades and garnishes requiring smoking or pickling. Ottolenghi offers tips to ease preparation, such as mise en place, proper recipe reading, equipment suggestions, and so-called alternative routes. Nevertheless, he sometimes faces difficulty translating labor-intensive restaurant dishes into something accessible for home cooks, and some of the more cumbersome recipes just may exceed their grasp.
Starred review from September 15, 2015
Working with chef Scully and food writer Wigley, celebrity chef Ottolenghi (Plenty More) has adapted recipes from his acclaimed Central London restaurant Nopi for domestic kitchens. These recipes will test home cooks, but they're not impossible, thanks to the authors' rigorous testing and development process. On days when bourbon-glazed spare ribs with smoked corn salad sounds too laborious, readers can turn to easier and equally tempting dishes such as burrata with blood orange, coriander seeds, and lavender oil, and three-citrus salad with green chile, stem ginger, and crunchy salsa. Preparing starters, mains, brunches, cocktails, condiments, and desserts, cooks will become acquainted with a wide variety of seasonings from around the world, from Asian lemongrass and pandan leaves to Middle Eastern rosewater and pomegranate molasses. VERDICT Although Ottolenghi's latest will challenge readers in ways its predecessors did not, it reliably delivers unique recipes with flavor combinations unmatched in their inventiveness.
Copyright 2015 Library Journal, LLC Used with permission.
October 15, 2015 Is there no end to the creative cuisine that seems to spill so effortlessly from the mind and hands of London chef Ottolenghi? His latest cookbook overflows with all manner of sweet and savory dishes and some cocktails to wash them all down. This time Ottolenghi teams his Middle Eastern tastes with the cooking of Asian-influenced Ramael Scully. This leads to some astonishing dishes. Moroccan and Catalan traditions contribute to a reimagined pastilla that substitutes spinach for almonds. Peanut and coconut sauce grace garlic- and rosemary-scented lamb loin. Arugula-and-parsley vichyssoise pools around pistachio-crusted halibut. Part of Ottolenghi's success lies in his appreciation for the limitations American home cooks often encounter. If some more unusual or exotic ingredients prove hard to find in local markets, he suggests substitutions that make dishes easier to prepare without undue compromise. Color photographs display the visual impact of this imaginative cuisine. The extraordinary popularity of his Jerusalem: A Cookbook (2012) mark this as a high-demand title.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)
Nigel SlaterPraise for Ottolenghi's previous books: "This is simply wonderful cooking...modern, smart, and thoughtful. I love it."
Food & Wine
"With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking."
Publisher's Weekly "Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon."
Charlotte Druckman food52.com
"Forget about the fact that it's a vegetarian's best friend. Plenty is the sort of cookbook that a home cook will fall for. It's as meaty as its meat-filled counterparts."
Mark Bittman, New York Times
"Plenty...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food."
Wall Street Journal
"Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks--and is--doable."
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Bahrain, Egypt, Hong Kong, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, the Sudan, the Syrian Arab Republic, Tunisia, Turkey, the United Arab Emirates, and Yemen
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