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- Title: NOPI: The Cookbook
- Autor: Yotam Ottolenghi
- Publisher (Publication Date): Ten Speed Press; 1st Ed edition (October 20, 2015)
- Language: English
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi’s restaurant.
In 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.
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 basil Celeriac puree with spiced cauliflower and quail’s egg Fried baby artichokes with pink peppercorn aioli Burnt spring onion dip with curly kale Burrata with blood orange, coriander seeds, and lavendar oil Chargrilled asparagus with romesco sauce and apple balsamic Purple sprouting broccoli with skordolia Butternut squash with ginger tomatoes and lime yogurt Baby carrots and mung beans with smoked labneh and crisp pita Truffle polenta chips Sharp and spicy watermelon soup Pea soup with rolled goat’s cheese crouton Jerusalem artichoke soup with hazelnut and spinach pesto Baby squid with almond tarator and lime relish Seared scallops with pickled daikon and chili jam Sea trout and bulgur tartare with preserved lemon salsa and Jerusalem artichoke chips Salads: Three citrus salad with green chili, stem ginger, and crunchy salsa Raw brussel sprout nests with oyster mushrooms and quail’s egg Watermelon and feta salad with marinated olives and preserved lemon French beans with freekeh and miso Tomatoes with wasabi mascarpone and pine nuts Mixed cauliflowers with golden raisins, ricotta, and capers Lentil and pickled shallot salad with berbere croutons Red quinoa and watercress salad Black radish, red chicory, and apple salad Side dish: Crushed new potatoes with caper berries, pink peppercorns, and roasted garlic Fondant swede gratin Baby carrots and Parmesan with truffle vinaigrette Crushed Jerusalem artichokes with tarragon Cardamom and clove rice Farinata Sticky sesame rice Butterbean mash with rosemary and garlic Green salad with sumac, red onion, and allspice Mixed Chinese vegetables Paprika oven chips Roasted carrots with coriander seeds and garlic Potato and celeriac gratin Wilted kale with fried chili and garlic Whole roasted celeriac Fish: King prawns with Pernod tarragon and feta Lobster, fennel, and grilled grape salad Sea bass and turmeric potatoes in rasam broth Sea bream with mango and papaya salad Steamed haddock with sesame bagna cauda and cavolo nero Spiced buttermilk cod with urad dal Turbot with oyster mayonnaise and cucumber salsa Pistachio and pine nut-crusted halibut with wild rocket and parsley vichyssoise Gurnard baked in banana leaf with pineapple and chili sambal Lemon sole with burnt butter, nori, and fried capers Basil spatzle in saffron broth with red mullet, clams, and mussels Scallops with corn and merguez salsa and sorrel sauce Octopus and stir-fried kale with black olive and golden raisin salsa Pan-fried mackerel with fresh coconut and peanut salad Tuna skewers with coconut mochi cakes and carrot and yuzu salad Soft-shelled crab with sweet black pepper sauce, okra, and cinnamon pickled cucumber Meat: Lamb meatballs with warm yogurt and Swiss chard Lamb fillet with peanuts, coconut milk, and red onion salsa Smoked lamb cutlets with aubergine puree, jalapeno sauce, and kohlrabi pickle Lamb rump with vanilla-braised chicory and sorrel pesto White pepper-crusted lamb sweetbreads with pea pesto and miso Venison fillet with date labneh, blackberries, and peanut crumble Chicken supremes with roast garlic and tarragon brioche pudding Twice-cooked baby chicken with chili sauce and kaffir lime leaf salt Chicken livers with red wine, smoky bacon, and cherries Chicken pastilla Confit duck leg with cherry mustard and kohlrabi slaw Roasted duck breast with hazelnut beer butter, red quinoa and mushrooms Beef brisket croquettes with Asian coleslaw Roasted beef sirloin with cucumber kimchi and fresh plum Pepper-crusted beef sirloin and fennel salad with pecorino and truffle Onglet steak with caramelized shiitake ketchup and chargrilled cucumber Vine leaf beef pie Roasted pork belly with crushed butternut squash and apple and walnut salsa Spiced pork neck with physalis (similar to a tomato) relish Braised pig’s cheeks with celeriac and barberry salad Bourbon-glazed spare ribs with smoked corn salad Quails with burnt miso butterscotch and pomegranate walnut salsa Vegetables: Corn cakes with beetroot and apple salad Baked blue-cheese cake with pickled beetroot and honey Five-spiced tofu with steamed aubergines and cardamom passata Snake bean and peanut achar Urad dal puree with hot and sour aubergine Spiced chickpea patties with coconut and curry leaf paste Pearl barley risotto with watercress, asparagus, and pecorino Persian love rice with burnt butter tzatziki Brunch/dessert: Ham hock with baked beans, fried egg and sourdough Grilled grapefruit with star anise sugar and elderflower yogurt French toast with orange yogurt Sweet potato pancakes with yogurt and date syrup Black rice with mango and coconut cream Courgette and manouri fritters Corn bread with grilled peaches and maple cream Baked chocolate ganache with spicy hazelnuts and orange oil Poached quince with raspberry and quince jelly and marscapone sabayon Roasted pineapple with tamarind and chili and coconut cream Popcorn ice cream with caramelized popcorn and black pepper Caramel peanut ice cream with chocolate sauce and peanut brittle Tapioca with coconut jam and caramelized rum bananas Ricotta fritters with blackberry sauce and chocolate soil Coffee and pecan financiers Farro pudding with caramelized orange, tahini, and pistachios Strained ricotta with blackcurrent compote and rhubarb Strawberry and rose mess Cocktails: Coriander and ginger martini Chili fine old-fashioned Banana and cardamom (rum) Kumquat and passion fruit (tequila) Rooibos old-fashioned Saffron chase (gin) Pineapple and sage martini Sotol and mezcal Spiced pumpkin (Benedictine) Sumac martini Condiments: Asian master stock Chili jam Lemongrass curry paste Dukkah A 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.