NOPI: The Cookbook

NOPI: The Cookbook presents recipes from Ottolenghi's London restaurant NOPI, co-written with head chef Ramael Scully. The cookbook features 120 recipes that blend Middle Eastern and Asian flavors, reflecting both chefs' culinary backgrounds and expertise. The recipes range from NOPI's signature dishes to new creations developed for home cooks. Many preparations include detailed instructions for complex restaurant techniques, while offering simplified versions for home kitchens. The book organizes dishes by course, from starters through desserts, with sections devoted to NOPI's popular brunch menu. Professional kitchen photographs and process shots accompany the recipes, along with notes on ingredients and technique. This collection represents the intersection of fine dining and home cooking, exploring how restaurant concepts can translate to domestic spaces. The recipes demonstrate the evolution of modern Middle Eastern cuisine through a cosmopolitan lens.

Readers appreciate NOPI's restaurant-quality recipes and striking photography but note these dishes require significant time, skill and specialty ingredients to execute. Many mention the complexity level exceeds Ottolenghi's previous cookbooks. Likes: - Professional presentation and gold-edged pages - Clear instructions for complex techniques - Creative flavor combinations - Restaurant secrets and behind-the-scenes details Dislikes: - Recipes too difficult for home cooks - Hard-to-source ingredients - Long prep times - Many recipes serve 6-8 portions - Small font size hard to read while cooking Multiple reviewers mention successfully making the twice-cooked baby chicken and beef brisket recipes but struggled with more elaborate dishes. Several note buying specialty ingredients that went unused after one recipe. Ratings: Goodreads: 4.2/5 (1,000+ ratings) Amazon: 4.5/5 (500+ ratings) Barnes & Noble: 4.3/5 (50+ ratings)

Simple by Diana Henry A collection of Middle Eastern recipes with fresh ingredients and bold flavor combinations that mirror NOPI's sophisticated approach.

Sababa by Adeena Sussman Israeli home cooking recipes incorporating fresh produce, za'atar, sumac, and tahini showcase Tel Aviv's food culture.

Zaitoun by Yasmin Khan Palestinian recipes blend traditional methods with modern ingredients through regional dishes from Jerusalem, Nablus, and Jenin.

Bottom of the Pot by Naz Deravian Persian recipes connect family traditions with accessible ingredients through dishes like tahdig, khoresh, and ash reshteh.

Saha by Greg and Lucy Malouf Lebanese and Middle Eastern dishes combine traditional cooking methods with contemporary presentation styles found in high-end restaurants.

🍽️ NOPI was co-written with Ramael Scully, the head chef of the restaurant NOPI, bringing together Ottolenghi's Middle Eastern heritage and Scully's Asian background to create unique flavor combinations. 🌿 Unlike Ottolenghi's previous cookbooks, NOPI features more complex, restaurant-style dishes that challenge home cooks to elevate their cooking techniques. 🍳 The name NOPI comes from the restaurant's location in North of Piccadilly (NO-PI) in London, where the establishment has become known for its brass-and-marble interior design. 🥄 Many recipes in the book are marked with symbols indicating whether they're "simple" or "challenging," helping readers choose dishes that match their skill level. 🌍 The cookbook reflects the global influence in London's culinary scene, featuring ingredients from Asian markets, Middle Eastern spice shops, and European specialty stores, all of which can be found within walking distance of the restaurant.