{"product_id":"nopi-the-cookbook","title":"Nopi: The Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction vi \n\u003cbr\u003e Cooking nopi at home xiv \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Starters 3 \n\u003cbr\u003e Salads 47 \n\u003cbr\u003e Sides 71 \n\u003cp\u003e\u003c\/p\u003e Fish 99 \n\u003cbr\u003e Meat 145 \n\u003cbr\u003e Vegetables 207 \n\u003cp\u003e\u003c\/p\u003e Brunch 233 \n\u003cbr\u003e Desserts 253 \n\u003cp\u003e\u003c\/p\u003e Cocktails 287 \n\u003cbr\u003e Condiments 303 \n\u003cp\u003e\u003c\/p\u003e Meal suggestions 310 \n\u003cbr\u003e Our ingredients a to z 313 \n\u003cbr\u003e Acknowledgments 318 \n\u003cbr\u003e Index 320\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \n\u003ci\u003eThe Guardian\u003c\/i\u003e. His \n\u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \n\u003ci\u003eNew York Times\u003c\/i\u003e; \n\u003ci\u003eJerusalem\u003c\/i\u003e, 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRamael Scully\u003c\/b\u003e was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of seventeen in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at Ottolenghi.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePraise for Ottolenghi's previous books: \u003c\/b\u003e\n\u003cbr\u003e\"This is simply wonderful cooking...modern, smart, and thoughtful. I love it.\" --Nigel Slater \n\u003cp\u003e\u003c\/p\u003e\"With his 2012 cookbook \n\u003ci\u003eJerusalem, \u003c\/i\u003e London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking.\" -- \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\"Jerusalem\u003c\/i\u003e is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon.\" -- \n\u003ci\u003ePublisher's Weekly \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Forget about the fact that it's a vegetarian's best friend. \n\u003ci\u003ePlenty\u003c\/i\u003e is the sort of cookbook that a home cook will fall for. It's as meaty as its meat-filled counterparts.\" --Charlotte Druckman food52.com \n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003ePlenty\u003c\/i\u003e...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food.\" --Mark Bittman, \n\u003ci\u003eNew York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks--and is--doable.\" -- \n\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003ePandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. \n\u003cp\u003e\u003c\/p\u003eIn 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2015 pg. 100 (EAN 9781607746232, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/21\/2015 (EAN 9781607746232, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2015 pg. 12 (EAN 9781607746232, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/06\/2015 pg. 21 (EAN 9781607746232, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607746232, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ottolenghi, Yotam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-10-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|International|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Middle Eastern\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Middle Eastern|Cooking, Mediterranean|Nopi (Restaurant)|COOKING \/ Regional \u0026amp; Ethnic \/ Middle Eastern|COOKING \/ Regional \u0026amp; Ethnic \/ Mediterranean|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746232\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607746232\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154352308502,"sku":"SP-9781607746232","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607746232_spiral.png?v=1774943056","url":"https:\/\/lusper.myshopify.com\/products\/nopi-the-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}