Yotam Ottolenghi is a food world superstar admired for his inventive dishes, his New York Times best-selling cookbooks, as well as his eponymous London delis and fine-dining restaurant, NOPI. His newest cookbook, NOPI, celebrates the restaurant, and a new collection of recipes created when Ottolenghi’s Middle Eastern influences met and mingled with NOPI head chef Ramael Scully’s Asian roots.
Here's what our editors have to say:
You'll like this book if: You’re ready to take your relationship with Ottolenghi to the next level—more haute cuisine, more of what he calls “Asian tendencies” (the Malaysian, Indian, and Chinese influences of co-author Ramael Scully).
The book it reminds us of: If Eleven Madison Park put on a pair of flip flops and a friendly smile and backpacked from the Mediterranean to Southeast Asia.
The first recipe we want to try: We’re drawn to the dishes that feel like Ottolenghi—Roasted Eggplant with Black Garlic, Pine Nuts, and Basil, for one. But then, we’re pulled by the complex, composed, and dare we say fusion-y plates NOPI is about, like Sea Bass and Turmeric Potatoes in Rasam Broth or Five-Spiced Tofu with Steamed Eggplant and Cardamom Passata..