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Nopi : The Cookbook - Yotam Ottolenghi

Hardcover Published: 20th October 2015
ISBN: 9781607746232
Number Of Pages: 352

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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.

Industry Reviews

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

ISBN: 9781607746232
ISBN-10: 1607746239
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 352
Published: 20th October 2015
Publisher: Ten Speed Press
Country of Publication: US
Dimensions (cm): 27.94 x 20.32  x 3.18
Weight (kg): 1.54

Earn 114 Qantas Points
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Yotam Ottolenghi

About the Author


Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. He is the owner of four incredibly successful ‘Ottolenghi’ deli/restaurants in central London as well as his new restaurant venture, NOPI in Soho.

Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. He was born and raised in Jerusalem, the son of an Italian father and German mother and had always been expected to follow his father into the world of academia. However, when Yotam first came to England in 1998 he took an unexpected turn, and aged 30 decided to indulge his lifelong love of food by studying at the Cordon Bleu.

He began his career as a chef in the pastry department of The Capital Restaurant in Knightsbridge, moving on to become head pastry chef at Baker and Spice. It was here that he met Sami Tamimi, a Palestinian chef with whom he created ‘Ottolenghi’. It started as a small stylish deli in Notting Hill, but soon became a phenomenon. Following the publication of his first cookery book ‘Ottolenghi’, which drew on the inspirational and innovative food served at his chain of delis, his success went global.

Yotam is now the owner of four incredibly successful ‘Ottolenghi’ deli/restaurants in central London as well as his new restaurant venture, NOPI in Soho. He is a regular contributor to The Guardian, author of bestselling cookbooks and a regular face on television.

Yotam made his TV debut in the critically acclaimed BBC documentary ‘Jerusalem on a Plate’, winner of the Kate Whiteman Award for Work on Food and Travel at the Guild of Food Writers Awards.

Visit Yotam Ottolenghi's Booktopia Author Page


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