The NOPI Cookbook - Ottolenghi, Yotam; Scully, Ramael
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There are dishes that long-time Ottolenghi fans will be familiar with â a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes â as well as many dishes which will stretch the home cook as they produce some of the restaurantâ s signature dishes at home, such as Beef brisket croquettes or Persian love rice.

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Produktbeschreibung
There are dishes that long-time Ottolenghi fans will be familiar with â a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes â as well as many dishes which will stretch the home cook as they produce some of the restaurantâ s signature dishes at home, such as Beef brisket croquettes or Persian love rice.
Autorenporträt
Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His 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 family. www.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.
Rezensionen
A proper cook's book. Spectrum Scotland on Sunday