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Hardcover. Its written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. With chapters for starters and sides, fish, meat and vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose. Please leave a note at the checkout if you would like complimentary gift wrapping on your book! In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.
Reviews
Ms. N. J.
Is the book for you. I happily created a whole dinner party menu with this book 2 weeks ago and was pleasantly surprised. Have some good skills in the kitchen? On reading some reviews in the press etc I was worried I would never cook anything from the book as they would be too "restauranty" / complicated.
Andy Dane
) But damn it is worth the effort! I would recommend however the following- checking if all the ingredients can be bought in your local supermarket and if not, preparing an online order, and also checking the timings, as I made a great deal ahead of time which meant on the day I had very little to do! And for a fair few recipes you did actually need to start prepping the day before.
Nathan McQuaid
THIS, this! Know where to get some interesting and exotic ingredients?
Like freaking awesome food? Had friends over for dinner and cooked a few dishes from this book, the roast belly pork, crushed butternut squash and new potatoes with roast garlic and caper berries, then a chocolate ganache with spiced hazelnuts and orange oil to finish, and it was superb! Not everything is super advanced (photo is of their paprika oven chips! I cooked:Asian master stockBurrata with blood orange, coriander seeds and lavender oilCoffee and pecan financiersTomatoes with wasabi mascarpone and pine nuts fromTwice-cooked baby chicken with chilli sauce and kaffir lime leaf saltWatermelon and feta salad with marinated olives and preserved lemonPlus these from his other books:Lemon, blueberry and almond "teacakes" from Sweet by Yotam Ottolenghi and Helen GohMeringue roulade with rose petals and fresh raspberries from Plenty More by Yotam OttolenghiThe menu was a hit and I am already planning on cooking them all again.
I have all of Ottolenghi's cookbooks and this one is a great addition. The only recipe I hadn't got the total hang of was the twice-cooked chicken (I think I overcooked it a bit when poaching).
Some of the recipes are complicated, but they're laid out well and the instructions are clear and concise, thoroughly recommended for anyone who loves cooking great food.
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