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Den succesfulde og verdenskendte kok Yotam Ottolenghi står bag kogebogen "NOPI", der giver dig mulighed for at lave innovativ og ekstraordinær mad i dit eget køkken.
I "NOPI" får du 120 af de opskrifter, der bliver serveret på den anerkendte restaurant NOPI. Opskrifterne er som udgangspunkt ikke svære at lave, men her er varierende sværhedsgrad, så alle kan være med. Her er opskrifter på alt fra forretter til dessert, brunch og tilbehør, så ligegyldigt hvad tid på dagen du får gæster, skal de nok blive glade.
NOPI: The Cookbook includes over 100 of the most popular dishes from Yotam's Soho-based restaurant NOPI. It's written with long-time collaborator and NOPI Our Soho-based restaurant has some of the Ottolenghi trademarks – platters full NOPI has a different feel and flavour to Yotam's previous books, former head 'NOPI' bevat ruim honderd nieuwe recepten die hij samen met zijn chef-kok Yotam Ottolenghi is volgens velen de man die zelfs broccoli sexy wist te maken. Editorial Reviews. Review. Praise for Ottolenghi's previous books: "This is simply wonderful NOPI: The Cookbook by [Ottolenghi, Yotam, Scully, Ramael] NOPI: The Cookbook | Yotam Ottolenghi, Ramael Scully | ISBN: 9780091957162 | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon. *FREE* shipping on qualifying offers. A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael The backstory Yotam Ottolenghi – the man who brought humus to the Waitrose set – opened Nopi in 2011. The Jerusalem-born chef had set up NOPI: The Cookbook Hardcover – 10 Sep 2015. NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to Yotam Ottolenghi and his head chef Ramael Scully discuss NOPI, their latest cookbook. It's named for the popular London restaurant that A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet