NOPI: The Cookbook
sept. 2015 · Random House
4,7star
3 avisreport
Ebook
352
Pages
family_home
Admissible
info
reportLes notes et les avis ne sont pas vérifiés En savoir plus
À propos de cet ebook
NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
Notes et avis
4,7
3 avis
Quelques mots sur l'auteur
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ramael Scully (Author)
Ramael Scully – Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully’s distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.
Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ramael Scully (Author)
Ramael Scully – Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully’s distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.
Attribuez une note à ce ebook
Faites-nous part de votre avis.
Informations sur la lecture
Téléphones intelligents et tablettes
Installez l'appli Google Play Livres pour Android et iPad ou iPhone. Elle se synchronise automatiquement avec votre compte et vous permet de lire des livres en ligne ou hors connexion, où que vous soyez.
Ordinateurs portables et de bureau
Vous pouvez écouter les livres audio achetés sur Google Play en utilisant le navigateur Web de votre ordinateur.
Liseuses et autres appareils
Pour pouvoir lire des ouvrages sur des appareils utilisant la technologie e-Ink, comme les liseuses électroniques Kobo, vous devez télécharger un fichier et le transférer sur l'appareil en question. Suivez les instructions détaillées du centre d'aide pour transférer les fichiers sur les liseuses électroniques compatibles.
