NOPI - Das Kochbuch: orientalisch · asiatisch · raffiniert

by Yotam Ottolenghi, Ramael Scully

Orientalisch trifft asiatisch: Gemeinsam mit seinem Chefkoch Ramael Scully präsentiert Yotam Ottolenghi die 120 besten Rezepte aus seinem Londoner Restaurant NOPI.
Zutaten wie Chili und Rhabarber, Sternanis und Sumach oder Granatapfel und Pandanblätter werden in bewährter Ottolenghi-Manier virtuos und mit Gespür kombiniert - und sorgen für ein Feuerwerk der Aromen in der eigenen Küche.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary, Reference, Gastronomy

352 pages, Hardcover

First published September 10, 2015

About the author

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington.

Reviews

[Mir]

Oh, fine, if you insist, I will read another Ottolenghi cookbook.




Roast beef sirloin with cucumber kimchi and fresh plum



http://www.theguardian.com/lifeandsty...

[Juli Anna · Rating 3 out of 5]

This is definitely a restaurant cookbook, and many of the recipes are impractical for the home cook. That said, this is probably the most approachable restaurant cookbook I've seen, with plenty of involved, yet doable recipes. The book is beautiful, strikingly modern (for a cookbook), with truly excellent photographs and design. The recipes combine ingredients from all over the world in refreshing ways; it was inspiring to leaf through this book and learn about ingredients like black garlic, dried mulberries, and shrimp paste. A great read for an adventurous home cook.

[Denise]

Nopi is for the serious chef, not cook. So happy to have Ardent in Milwaukee and The Immigrant Room in Kohler on the calendar as this cookbook has me drooling. Unfortunately, I don't have the talent to attempt one single recipe.

[Jade · Rating 4 out of 5]

As an Asian living in Europe constantly balancing (and struggling) to find exotic tropical ingredients to make dishes that taste like home, this cookbook is really something interesting to read -- as the two chefs marry traditionally Asian (kaffir lime, pandan, coconut) ingredients with Western ones (blood orange, burrata) and turn out surprising combinations. Obviously, it is one thing to read a cookbook and to actually make the dishes... So I tried one out the other day (for SCIENCE, and posterity) at a dinner party without testing it first (cooking faux pas) and it was a hit! Phew.

Since these are recipes crafted in a restaurant kitchen by people with already decades of experience under their belt, you definitely need finesse, stamina and expertise (not to mention hunting for those rare ingredients) required to cook most of the dishes. There is a reason these books ended up as coffee table books instead of actually being used (sad!)! But with a bit of creativity, the recipes can provide a lot of interesting ideas and insights about how to make a spectacular dish even at home.

Who goes to restaurants anymore, except for picking up new ideas for home cooking pro-chef-style? Exactly.

[Yasmeen · Rating 5 out of 5]

If you own any of Ottolenghi's cookbooks, I must tell you that this isn't as simple and straightforward (to be fair, his other cookbooks are very accessible to everyone).
Sure, Nopi contains involved recipes that take time and have multiple steps; but with a result that's worth it. And honestly, it's not like there are difficult or complicated techniques like you'd find in Michelin-star restaurant cookbooks.

Oh, and the cookbook is extremely beautiful. Definitely the prettiest I've seen. Gold, and black. Wow.

[Anato · Rating 4 out of 5]

Strikes a fine balance between being a coffee table book and an actually useable cookbook. Comes with fair warning that complex restaurant recipes lie within, but without any snootiness. The writing and instructions make these recipes reasonably accessible, with suggested simplifications as well, but do bear in mind that this book isn't for a beginner.

[Suse · Rating 5 out of 5]

Gerichte und Cocktails aus dem NOPI-Restaurant nachkochen: Das ist eine helle Freude für einen Ottolenghi-Fan!
Dieses Buch ist so schön: Elfenbeinfarbener Einband, Goldprägung und Goldbändchen. Seufz.

[Ruth · Rating 3 out of 5]

Recipes not for the faint of heart or budget-conscious.

[Sarah · Rating 4 out of 5]

Though this is not my favorite Ottolenghi book, I find it as inspiring and exciting as the others. I am so pleased that my sister gave me a copy for Christmas-- I can't wait to try some recipes!

[Jos M · Rating 3 out of 5]

Honestly, an excellent cookbook (if a little dated at this point as some of the ingredients which were less commonly used then are now pretty mainstream and easy (ier?) to purchase than they once were) but most of it is pretty labour intensive - and in some cases too equipment heavy - for my limited abilities. I dare say I won't be making my own labneh and smoking it in tea for a light starter...although I am sure it would be delicious.

[Sharon · Rating 5 out of 5]

Everywhere I go I see stacks of this amazing cookbook and no wonder, what a pleasure this is!! I ordered eight cookbooks this fall and this one is truly a winner and I really hope to visit the restaurant in London one day after hearing stories from a friend this fall. Good articles and details of each recipe and the ingredients. His books provide so much detail they are all like novels! While providing good recipes and invaluable tips.

[Reader · Rating 4 out of 5]

gorgeous production values (the gilt-tipped pages are everything). intriguing-looking recipes. but this collection is a little more varsity -- long ingredient lists and a bit more technical skill required, many steps. still gorgeous, but a little more for the semi-professional and more aspirational for the average home cook. still a gorgeous book -- i just don't think i'll get as much use out of it as i do my other ottolenghi cookbooks.

[Diane · Rating 3 out of 5]

For advanced/adventurous cooks

[Theresa Tereent · Rating 4 out of 5]

I was really excited to get this book, but i don't think it is as good as the ottolenghi ones, especially his first one. I have only made the burrata dish and it was delicious but somehow the other recipes dont make me want to rush into the kitchen. It may be me...

[Iris · Rating 5 out of 5]

advanced techniques. i only grabbed "sticky sesame rice" and "french toast with orange yogurt." the book serves as nopi's business card, embodying the adage of ordering only what u can't make at home (all of it).

[Carol · Rating 5 out of 5]

I enjoyed this book, I read cookbooks like novels. I have more than a few bookmarked. Some very interesting recipes, delicious looking pictures.

[Linda · Rating 4 out of 5]

Lovely to read but many of the recipes are still too difficult for me to even contemplate making. The food in the restaurant itself is highly recommended.

[Jillian · Rating 4 out of 5]

Lots of fun recipes in here and quite delicious. Definitely more involved than his previous cookbooks and quite the time sink, but thus far it's been worth the effort.

[Oana · Rating 5 out of 5]

I would like to give this 10 stars. Everything I've made has been awesome.

[Vuk Trifkovic · Rating 4 out of 5]

Very Ottolenghi. Wonderful volume, great photography and slightly more chef-ey version of his stuff.

[Ambur Taft · Rating 5 out of 5]

Beautiful cookbook, as is any cookbook Yotam Ottolenghi puts out in my eyes. Amazing recipes and mouth watering photos to go along with them.

[The Jewish Book Council]

Review by Maron L. Waxman for the Jewish Book Council.

[Beverly]

Don't need this.

[Michelle · Rating 3 out of 5]

Need to get out the the libs to work with recipes.

[Karen Cockerill · Rating 4 out of 5]

This book was recommended in our cookbook club and has been a hit with the girls that are already great cooks and natural entertainers.

I’m a newbie to cooking, recipe dependent and very much a lazy cook which is why I was rather surprised that I enjoyed this book. Okay, full truth - it’s never going to be my favourite cookbook. I do however see value in it being a book I grab for festive occasions and entertaining.

If you accept the fact that nothing in the book is a quick cookup - most recipes require a little more effort, possible a new technique or simply time for the food to marinate - then you’ll approach the book with a better attitude and/or give yourself the time to meet the challenge.

The greatest lesson I learnt from this book is that the preparation work - done prior to entertaining - helps you on the day so that you have the time to do your decor and/or spend time with your guests rather than being stuck in the kitchen for hours on end.

I suspect that this book will grow in favour as I build confidence in my cooking and entertaining journey

[Linda Hartlaub · Rating 3 out of 5]

Another beautiful book by Yotam Ottolenghi with stunning photos of each recipe in the book. Be aware, however, this is not a book for the faint of heart. If it's for a collection or the coffee table, that's great. But if you are planning to cook from it, be warned. These are incredibly complex recipes that assume you have a LOT of time and a LOT of money to spend on strange and esoteric ingredients. The easiest recipe in the book is for French toast and that used 13 ingredients and had two pages of instructions. (My French toast takes eggs, milk, bread, vanilla and a little cinnamon for sprinkling.) There is one drink recipe in the cocktails sections that had 23 (!) ingredients and three paragraphs for instructions! For a drink!

So yes, if you want to drool over the photos and wish you could sample the cuisine in a restaurant. A big, fat no for ease of use and recipes I would actually make.

[Cassandra · Rating 3 out of 5]

This cookbook has beautiful photos and recipes for delicious gourmet recipes. However, be prepared this is not a book for beginners or the average home cook. Most of the recipes call for exotic, hard to find ingredients and require advanced prep time. That being said, I look forward to challenging myself to making several of these dishes.

[Meg]

I have to get this book. Seriously. One of my friends gave me a recipe from it: the chicken pastilla. Yes the one with a tiny bit of chocolate in the sauce.
It took lots of work and running around looking for ingredients (I love this sort of thing) and it was completely amazing. Naturally I want more.

[Val Robson · Rating 3 out of 5]

Another lovely book from Ottolenghi. However, I find the recipes have a huge number of ingredients and the methods are quite lengthy. This feel more like a book for those who would like to be chef and not for the home cook. My least favourite of the Ottolenghi cookbooks.

[Laura · Rating 4 out of 5]

loved the recipes and the mix of flavors - although some of these ideas could be done at home - not meant for you sunday family dinner or after work weeknight scramble to get something on the table. still it felt inspiring. really curious about the blue cheese cheesecake.