Yotam Ottolenghi and Ramael Scully
Named after Ottolenghi’s innovative Soho-based restaurant, NOPI features signature dishes that long-time fans will be familiar with, such as Beef brisket croquettes and Persian love rice. Just like ‘Jerusalem’, another sensational cookbook filled with Ottolenghi’s personal take on Middle Eastern cooking, NOPI contains over 120 recipes for modern, unexpected and smart dishes, written with head chef Ramael Scully. Home cooks needn’t feel inadequate about their skills, because all recipes have been adapted and made possible to recreate, ranging in all degrees of complexity.
Yotam Ottolenghi’s cooking style blends his Israeli upbringing with a western touch and a wider range of Mediterranean and Asian flavours. It comes to no surprise that all of his four books were New York Times bestsellers. Before turning to food and cooking, he studied philosophy and literature, and pursued a career in Journalism that led him to become a sub-editor at Haaretz, Israel’s oldest newspaper. Yet his future was to unfold quite differently. He opened his first deli in Notting Hill in 2002, and three more had been launched before his first formal restaurant, NOPI, came into operation.