Synopses & Reviews
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully.
Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi’s restaurant.
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.
“Yotam Ottolenghi’s second cookbook has recipes for dishes largely absent from the American kitchen–a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks–and is–doable.” Wall Street Journal
“Plenty…is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don’t need meat to produce over-the-top food.” Mark Bittman, New York Times
“Forget about the fact that it’s a vegetarian’s best friend. Plenty is the sort of cookbook that a home cook will fall for. It’s as meaty as its meat-filled counterparts.” Charlotte Druckman food52.com
“Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book…has become something of a phenomenon.” Publisher’s Weekly
“This is simply wonderful cooking…modern, smart, and thoughtful. I love it.” Nigel Slater
About the Author
YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–Plenty, Jerusalem, and Ottolenghi–have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC….
Yotam Ottolenghi on PowellsBooks.Blog
There are all sorts of ways to get a meal on the table, depending on the sort of cook you are. One person’s idea of cooking simply is the next person’s culinary nightmare. For me, for example, it’s about being able to stop at my grocery store on the way home, pick up a couple of things that look good, and make something within 20 or 30 minutes of getting home...