Named after the restaurant Nopi in Soho, London, this is the most ‘chef-ish’ cookbook of all Ottolenghi cookbooks, written in collaboration with Nopi’s head chef Ramael Scully, who’s asian background results in an interesting ‘fusion’ twist to the typical ottolenghi style. Think sumac meets star anise and miso meets molasses. However, the recipes are real restaurant-style, great for an impressive restaurant-style dinner-party of for recreating you favorite recipes from Nopi, like courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange or twice cooked baby chicken with leon myrtle, salt and chili jam. wow……. it makes my mouth water….
But, if you’re more interested in home style cooking i would recommand Jerusalem, written in collaboration with Sami Tamimi, about the kitchen of their youth as an israelian and a palestinian in Jerusalem..