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Over a hundred and twenty dishes from Ottolenghi's London restaurant Nopi, co-written with head chef Ramael Scully, who brings a distinct Asian twist to the Ottolenghi cooking most people already recognise. This is restaurant food, not weeknight food, so expect more steps and higher ambitions than in his other books. Whether you're a regular wanting to know how your favourite dish is made, or an Ottolenghi reader curious what happens when the budget gets a bit more elbow room, this is the book.
Format: Hardcover
Number of pages: 352
Language: English
First published: 2015
