Nopi

“Scully’s food also fit with the Ottolenghi way. The bold, surprisingly intense flavours, the irreverent blends of ingredients, the vibrant colours on the plate, the generosity of spirit and big gestures, the curiosity and approach (always looking for the next ingredient, a fresh combination or a radically different method).” —Chef Yotam Ottolenghi”

Yotam Ottolenghi is a food world superstar, admired for his inventive, vibrant dishes and his beautiful, inspirational New York Times bestselling cookbooks, as well as his eponymous London delis and fine-dining restaurant, NOPI.

NOPI: The Cookbook (Ten Speed Press; October 2015) celebrates a new hybrid set of rich, bold servings—the “Ottolenghi haut cuisine” of NOPI, created when Ottolenghi’s Middle Eastern influences met and mingled with NOPI head chef Ramael Scully’s Asian roots.

Combined in these restaurant-quality dishes are Yotam’s Jerusalem traditions and his influences from California, Italy, and North Africa blended with Scully’s bright set of Asian flavors and ingredients.

The delicious result? Gorgeous, artistic dishes that are all within reach of the home cook.

ABOUT THE AUTHORS

Yotam Ottolenghi is the author of Plenty and 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. Yotam writes for The Guardian, appears on BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” He lives in London, where he owns an eponymous group of restaurants and the high-end restaurant, NOPI.

Ramael Scully 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. Scully’s distinct culinary baggage—the Malaysian flavors 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.