NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully, Signed Copy
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NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully, Signed Copy
Got plenty? Have a little more.
Known for bold flavors rooted in Middle Eastern traditions, author and restaurateur Yotam Ottolenghi is no stranger to cookbook fame: His volumes Plenty, Ottolenghi, Jerusalem, and Plenty More were all New York Times best-sellers. NOPI is his newest venture, a book that first got buzz because of its graphic skillet cover and gilded edges (a far cry from the good-enough-to-eat covers of the aforementioned titles), and is named for his stylish London restaurant. The recipes in it deliver: Ottolenghi teamed up with NOPI head chef Ramael Scully to write the book, which is all vibrant, surprising flavors in white tablecloth-worthy dishes that are fine-tuned to work for the home cook.
We’ve already tried (and fallen for) the Mixed Cauliflowers with Golden Raisins, Ricotta, and Capers, Lamb Meatballs with Warm Yogurt and Swiss Chard, and Spiced Buttermilk Cod with Urad Dal from its pages. Your copy comes with a signed bookplate.
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Known for bold flavors rooted in Middle Eastern traditions, author and restaurateur Yotam Ottolenghi is no stranger to cookbook fame: His volumes Plenty, Ottolenghi, Jerusalem, and Plenty More were all New York Times best-sellers. NOPI is his newest venture, a book that first got buzz because of its graphic skillet cover and gilded edges (a far cry from the good-enough-to-eat covers of the aforementioned titles), and is named for his stylish London restaurant. The recipes in it deliver: Ottolenghi teamed up with NOPI head chef Ramael Scully to write the book, which is all vibrant, surprising flavors in white tablecloth-worthy dishes that are fine-tuned to work for the home cook.
We’ve already tried (and fallen for) the Mixed Cauliflowers with Golden Raisins, Ricotta, and Capers, Lamb Meatballs with Warm Yogurt and Swiss Chard, and Spiced Buttermilk Cod with Urad Dal from its pages. Your copy comes with a signed bookplate.