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NOPI: The Cookbook Hardcover – 16 September 2015
Yotam Ottolenghi (Author) Find all the books, read about the author, and more. See search results for this author |
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NOPI- THE COOKBOOK includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
- Print length352 pages
- LanguageEnglish
- PublisherEBURY PRESS - TRADE
- Publication date16 September 2015
- Dimensions20.2 x 3.6 x 27.8 cm
- ISBN-100091957168
- ISBN-13978-0091957162
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Product description
Review
If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you…. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro ― Metro
Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) ― The Guardian
An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide ― Bath Chronicle
Inspirational, inventive and flavour-packed dishes. -- The Mayfair Magazine ― The Mayfair Magazine
Book Description
About the Author
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his familywww.ottolenghi.co.uk @Ottolenghi
Ramael Scully (Author)
Ramael Scully - Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully's distinct culinary baggage - the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients - has been the creative force behind much of what is on the NOPI menu.
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Product details
- Publisher : EBURY PRESS - TRADE; 1st edition (16 September 2015)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 0091957168
- ISBN-13 : 978-0091957162
- Dimensions : 20.2 x 3.6 x 27.8 cm
- Best Sellers Rank: 6,086 in Books (See Top 100 in Books)
- 6 in Middle Eastern Food
- 43 in Asian Food
- 87 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the author

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Cooking section and has a weekly column in The Guardian. His previous book, 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.
Customer reviews
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Of the dishes we've made so far, the winner is the sticky pork cheeks with celeriac salad - a few cooking stages to go through but absolutely worth the effort for its wonderful flavours. Also bought the book for its interesting choice of vegetable dishes, salads etc.
Well written, very clear recipes, all of which have worked first time. A few of the middle-eastern ingredients are not readily available near us, but the authors give very helpful alternatives that were easier to find and worked for us.
This has been a refreshing cookbook to start 2017 with : different, delicious, new things to try. Feel like I've missed out by not buying a Yotam-inspired book before!

THIS, this! Is the book for you. Not everything is super advanced (photo is of their paprika oven chips!) But damn it is worth the effort!


Reviewed in the United Kingdom on 27 July 2021
THIS, this! Is the book for you. Not everything is super advanced (photo is of their paprika oven chips!) But damn it is worth the effort!



