Yotam Ottolenghi is beloved in the food world for his beautiful cookbooks as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In NOPI: The Cookbook, head chef Ramael Scully's Asian roots meet Ottolenghi's Middle Eastern influences and together bring the restaurant's favorite dishes within reach of the home cook.
Two distinctive worldviews energize the more than 120 recipes, including Burrata with Blood Orange, Corriander Seeds, and Lavender Oil; Three Citrus Salad with Green Chile, Stem Ginger, and Crunchy Salsa; Persian Love Rice with Burnt Butter and Tzatziki, and more across Starters, Salads, Sides; Fish, Meat, Vegetable dishes; plus Brunches, Desserts, Cocktails, and Condiments, and meal suggestions.
Complementing Ottolenghi's Jerusalem traditions and his influences from California, Italy, and North Africa are Scully's bright set of Asian flavors, like curry leaves, yuzu, lime leaves, pandan leaves, galangal, and ketjap manis.
Ottolenghi is the bestselling author of Plenty, Plenty More, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Best International Cookbook by the James Beard Foundation. Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. In conversation with Atlantic national correspondent Jeffrey Goldberg.
Jeffrey Goldberg is a national correspondent for The Atlantic and a recipient of the National Magazine Award for Reporting. He is the author of Prisoners: A Story of Friendship and Terror.
Yotam Ottolenghi is an Israeli-born chef, cookery writer and restaurant owner. His cookbooks include Ottolenghi: The Cookbook, Plenty, and Jerusalem.
Raised between Australia and Malaysia, Scully has been in Britain since 2004. With a cooking style influenced by Asia, the Middle East and Europe, Scully's open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi and NOPI dishes. Scully has co-written the NOPI cookbook with Ottolenghi.