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NOPI: The Cookbook, by Yotam Ottolenghi
PDF Download NOPI: The Cookbook, by Yotam Ottolenghi
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Review
Praise for Ottolenghi's previous books:"This is simply wonderful cooking...modern, smart, and thoughtful. I love it." --Nigel Slater "With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking." --Food & Wine"Jerusalem 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." --Publisher's Weekly "Forget about the fact that it's a vegetarian's best friend. Plenty 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"Plenty...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, New York Times"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." --Wall Street Journal
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About the Author
YOTAM OTTOLENGHI is the author of Plenty, Plenty More, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All four books were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. RAMAEL SCULLY was born in Kuala Lumpur, Malaysia and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at Ottolenghi.
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Product details
Hardcover: 352 pages
Publisher: Ten Speed Press; 1st Ed edition (October 20, 2015)
Language: English
ISBN-10: 1607746239
ISBN-13: 978-1607746232
Product Dimensions:
8 x 1.2 x 10.9 inches
Shipping Weight: 3.5 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
85 customer reviews
Amazon Best Sellers Rank:
#52,331 in Books (See Top 100 in Books)
Since an inside view of the book isn't posted yet, these are the recipes you can expect to find:Starters:Roasted aubergine with black garlic, pine nuts, and basilCeleriac puree with spiced cauliflower and quail's eggFried baby artichokes with pink peppercorn aioliBurnt spring onion dip with curly kaleBurrata with blood orange, coriander seeds, and lavendar oilChargrilled asparagus with romesco sauce and apple balsamicPurple sprouting broccoli with skordoliaButternut squash with ginger tomatoes and lime yogurtBaby carrots and mung beans with smoked labneh and crisp pitaTruffle polenta chipsSharp and spicy watermelon soupPea soup with rolled goat's cheese croutonJerusalem artichoke soup with hazelnut and spinach pestoBaby squid with almond tarator and lime relishSeared scallops with pickled daikon and chili jamSea trout and bulgur tartare with preserved lemon salsa and Jerusalem artichoke chipsSalads:Three citrus salad with green chili, stem ginger, and crunchy salsaRaw brussel sprout nests with oyster mushrooms and quail's eggWatermelon and feta salad with marinated olives and preserved lemonFrench beans with freekeh and misoTomatoes with wasabi mascarpone and pine nutsMixed cauliflowers with golden raisins, ricotta, and capersLentil and pickled shallot salad with berbere croutonsRed quinoa and watercress saladBlack radish, red chicory, and apple saladSide dish:Crushed new potatoes with caper berries, pink peppercorns, and roasted garlicFondant swede gratinBaby carrots and Parmesan with truffle vinaigretteCrushed Jerusalem artichokes with tarragonCardamom and clove riceFarinataSticky sesame riceButterbean mash with rosemary and garlicGreen salad with sumac, red onion, and allspiceMixed Chinese vegetablesPaprika oven chipsRoasted carrots with coriander seeds and garlicPotato and celeriac gratinWilted kale with fried chili and garlicWhole roasted celeriacFish:King prawns with Pernod tarragon and fetaLobster, fennel, and grilled grape saladSea bass and turmeric potatoes in rasam brothSea bream with mango and papaya saladSteamed haddock with sesame bagna cauda and cavolo neroSpiced buttermilk cod with urad dalTurbot with oyster mayonnaise and cucumber salsaPistachio and pine nut-crusted halibut with wild rocket and parsley vichyssoiseGurnard baked in banana leaf with pineapple and chili sambalLemon sole with burnt butter, nori, and fried capersBasil spatzle in saffron broth with red mullet, clams, and musselsScallops with corn and merguez salsa and sorrel sauceOctopus and stir-fried kale with black olive and golden raisin salsaPan-fried mackerel with fresh coconut and peanut saladTuna skewers with coconut mochi cakes and carrot and yuzu saladSoft-shelled crab with sweet black pepper sauce, okra, and cinnamon pickled cucumberMeat:Lamb meatballs with warm yogurt and Swiss chardLamb fillet with peanuts, coconut milk, and red onion salsaSmoked lamb cutlets with aubergine puree, jalapeno sauce, and kohlrabi pickleLamb rump with vanilla-braised chicory and sorrel pestoWhite pepper-crusted lamb sweetbreads with pea pesto and misoVenison fillet with date labneh, blackberries, and peanut crumbleChicken supremes with roast garlic and tarragon brioche puddingTwice-cooked baby chicken with chili sauce and kaffir lime leaf saltChicken livers with red wine, smoky bacon, and cherriesChicken pastillaConfit duck leg with cherry mustard and kohlrabi slawRoasted duck breast with hazelnut beer butter, red quinoa and mushroomsBeef brisket croquettes with Asian coleslawRoasted beef sirloin with cucumber kimchi and fresh plumPepper-crusted beef sirloin and fennel salad with pecorino and truffleOnglet steak with caramelized shiitake ketchup and chargrilled cucumberVine leaf beef pieRoasted pork belly with crushed butternut squash and apple and walnut salsaSpiced pork neck with physalis (similar to a tomato) relishBraised pig's cheeks with celeriac and barberry saladBourbon-glazed spare ribs with smoked corn saladQuails with burnt miso butterscotch and pomegranate walnut salsaVegetables:Corn cakes with beetroot and apple saladBaked blue-cheese cake with pickled beetroot and honeyFive-spiced tofu with steamed aubergines and cardamom passataSnake bean and peanut acharUrad dal puree with hot and sour aubergineSpiced chickpea patties with coconut and curry leaf pastePearl barley risotto with watercress, asparagus, and pecorinoPersian love rice with burnt butter tzatzikiBrunch/dessert:Ham hock with baked beans, fried egg and sourdoughGrilled grapefruit with star anise sugar and elderflower yogurtFrench toast with orange yogurtSweet potato pancakes with yogurt and date syrupBlack rice with mango and coconut creamCourgette and manouri frittersCorn bread with grilled peaches and maple creamBaked chocolate ganache with spicy hazelnuts and orange oilPoached quince with raspberry and quince jelly and marscapone sabayonRoasted pineapple with tamarind and chili and coconut creamPopcorn ice cream with caramelized popcorn and black pepperCaramel peanut ice cream with chocolate sauce and peanut brittleTapioca with coconut jam and caramelized rum bananasRicotta fritters with blackberry sauce and chocolate soilCoffee and pecan financiersFarro pudding with caramelized orange, tahini, and pistachiosStrained ricotta with blackcurrent compote and rhubarbStrawberry and rose messCocktails:Coriander and ginger martiniChili fine old-fashionedBanana and cardamom (rum)Kumquat and passion fruit (tequila)Rooibos old-fashionedSaffron chase (gin)Pineapple and sage martiniSotol and mezcalSpiced pumpkin (Benedictine)Sumac martiniCondiments:Asian master stockChili jamLemongrass curry pasteDukkahA lot of thought went in to the design of this cookbook. Of course the cover, gold-edged pages, photography, and type-face are stunning. After three cookbooks from Ottolenghi, I had a pretty good idea of what to expect, even if this is a restaurant cookbook. This book is missing the plush cover his other books have, which is kind of a bummer, as I finding that kind of cover incredibly satisfying to hold while paging through recipes. But the single best thing, in my opinion, about the design of this cookbook is that almost all recipes are all on my page, with a photo of that recipe on the facing page. I have often found myself frustrated with cookbooks where I have to flip back and forth in order to see the ingredients called for a later steps. Even if I am being responsible enough to set up a mis-en-place (I admit, sometimes I skip it), I worry about whether I am correctly remembering what goes with what, so I really appreciate having everything I need to know about a recipe on one page. I found only a few exceptions to this, which is forgivable given the length of some of the recipes.The introduction to this cookbook, how it came about, and the relationship between Ottolenghi and Scully makes for an enjoyable read, and gives a nice backstory to the spice combinations in the recipes. Ottolenghi goes to some length to warn the reader that these recipes are not as accessible as those in his previous books. He even notes that he thought about including a "hardcore" section (I wish he had!). While it is true that these recipes are not as approachable, they are a lot less challenging than all the warnings led me to believe. There are also some recipes with optionally easier/harder versions. A lot of the recipes are labor-intensive, or at least, require some pre-planning. There are a few dishes that could be pulled off on a weeknight in a reasonable amount of time, but not very many (and they are mostly vegetables or desserts). However, the explanations of each recipe are detailed enough to enable most home cooks to succeed. I enjoy reading the reasoning behind why certain steps are taken - for instance, you're told in the Buttermilk Cod with Urad Dal recipe to only soak the cod in buttermilk for 4-6 hours, because after that it will start to fall apart.My sole dilemma with this cookbook is don't find the dishes as immediately appealing as I expected to. There are quite a few dishes where half sounds fantastic, and the other half, not so much. That still means at least 50% of the cookbook is something I would make, which is a much better average than most cookbooks. I also expect I will like a lot more of the dishes than I think I will, purely based on how much I've liked everything else that has come out of the Ottolenghi empire. I'll update my review as I try these recipes.
I've made four of these recipes and have found them to range from really good to awesome. Very creative and unique ideas. I'm working my way through the meat dishes. It's work, but not overwhelming.For the complaints about complexity, make sure you read the Introduction and "Cooking NOPI at Home" sections. Basically, the main difference between a home kitchen and a restaurant kitchen is prep work. You really need to have the ingredients all laid out, chopped, sliced, diced, etc. You have to read ahead so that you know when you need to, say, "marinate overnight" or "let sit in a cool place for 3 hours". There may be spices you don't have and need to buy. There are sure to be stocks or marinades that you need to prepare ahead of time.In other words, read every recipe from beginning to end before you decide to try it. In then end, it's SOO worth it.
This cookbook is a collection of recipes adapted from NOPI restaurant by Yotam Ottolenghi and Ramael Scully.It is a different style and type of recipes than are featured in Ottolenghi's other cookbooks, and it is mentioned multiple times in the beginning of the book that these recipes are more complex based upon the fact that they were designed for restaurant preparation and then adapted for the home cook in this cookbook. With that in mind, there are some pretty spectacular recipes in this book for those comfortable enough to tackle.The recipes are broken down into chapters divided by Starters, Salads, Sides, Fish, Meat, Vegetables, Desserts, Cocktails, and Condiments. There is a very helpful section on meal suggestions that help with ideas of dishes that would come together nicely for a full meal.To give an idea of the complexity through the mix of ingredients, some examples of recipes include: Roasted Eggplant with Black Garlic, Pine Nuts, and Basil (Starter), Black Radish, Red Endive, and Apple Salad (Salad), Cardamom and Clove Rice (Side), Lamp Loin with Peanuts, Coconut Milk, and Red Onion Salsa (Meat), and Tapioca with Coconut Jam and Caramelized Rum Bananas (Dessert).The instructions are clear in the recipes, and each recipe has a photo of the finished dish to assist with presentation.As a fan of Yotam Ottolenghi, I think this cookbook is a great addition to your cookbook collection. If you enjoy the process of cooking, this cookbook has a lot of great recipes that will yield unforgettable results. You will need to plan ahead for both shopping, preparation, and cooking. I also do not recommend this cookbook for novice cooks.
To say I love these chefs would be an understatement. The very idea of Yotam and Ramael's friendship and colaberation over the years is enough for me to buy the book but add to that the quality and uniquness of the offerings, photos and in this case even the typesetting...and I am all in. The book itself is beautifully made with gilding along the edge and a built in bookmark, it will last generations.Chicken livers with bacon and cherries....smoked lamb chops with jalapeño sauce....the eggplant (always the eggplant!) with black garlic, not to mention the Burrata with blood oranges which is so good, I will be testing something similar for my restaurant.Probably not s book for a new cook because of the different ingredients and processes, etc. but, by no means too difficult for an experienced foodie or home cook....even the beginner if they know a friend or family member they can ask questions of.
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