NOPI: The Cookbook

NOPI: The Cookbook

Yotam Ottolenghi

Language: English

Pages: 352

ISBN: 1607746239

Format: PDF / Kindle (mobi) / ePub


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.

Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead

Moorish: Flavours from Mecca to Marrakech

The Shun Lee Cookbook

The Mediterranean Slow Cooker Cookbook

Going Raw: Everything You Need to Start Your Own Raw Food Diet and Lifestyle Revolution at Home

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

on the size of your pan or fish, so just halve the oil and butter accordingly. Fry for 2 to 3 minutes, until the skin is crisp and light golden brown. Flip the fish over, and at the same time add the butter to the corner of the pan. Cook for 2 minutes, basting the fish with the butter once it is foaming. Remove from the heat and serve with the mango and papaya salad alongside, as well as with the lime wedges. STEAMED HADDOCK WITH SESAME BAGNA CAUDA AND LACINATO KALE Bagna cauda is a warm dip

definitive list of the spices that are combined—hanout means “shop” in Arabic, and every shop has its own “top-of-the-shop” variety—but it usually includes ginger, cardamom, allspice, nutmeg, cloves, black pepper, and cinnamon. Ready-made varieties are widely available and generally fine, but feel free to add to them for your own top-of-the-shop creation. We find that we often need to add a bit more cinnamon when using ready-made varieties. The celery root purée works well as an alternative to

also a very relaxing one to make and serve to friends. The dried rose petals look lovely sprinkled on top, but don’t worry if you can’t get hold of any: the advantage of having a dessert with the word “mess” in its title is that there is very little pressure to perform on the presentation front. You’ll have a little bit of sorbet left over here, which can be saved for another day. You can also buy good-quality strawberry sorbet and save yourself much of the work. Serves 6 Strawberry sorbet 3

ingredient: one that’s hard to replicate with an alternative. Black rice (Thai glutinous rice) This is a very popular rice in Southeast Asian cooking, where it is often cooked in coconut milk and served for breakfast, topped with fresh fruit. Like other short-grain rice, it’s nutty, chewy, soft, and starchy. It looks stunning on the plate and can be used in sweet or savory dishes. If you can’t find it, use the Italian Nerone rice instead. Burrata This is a fresh, round Italian cheese. The outer

garlic, crushed 2 packed tbsp dark muscovado sugar coarse sea salt and black pepper Lime yogurt scant � cup/120 g Greek yogurt � tsp ground cardamom Finely grated zest of � lime, plus 1½ tsp lime juice To serve ⅕ oz/5 g cilantro leaves, coarsely chopped 1 oz/30 g cashew nuts, toasted and coarsely chopped ⅓ oz/10 g crispy store-bought fried shallots (optional) 1 Preheat the oven to 465°F/240°C (425°F/220°C convection). 2 Mix the squash with 2 tablespoons of the olive oil, 2 teaspoons

Download sample

Download