NOPI: The Cookbook

; Ramael Scully

Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant. Les mer
Vår pris
385,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 7 virkedager

Innbundet
Legg i
Innbundet
Legg i
Vår pris: 385,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 7 virkedager

Om boka

Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.

Fakta

Om forfatteren

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based 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 commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi 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.