- Pasta dura: 326 páginas
- Editor: Ten Speed Pr (20 de octubre de 2015)
- Idioma: Inglés
- ISBN-10: 1607746239
- ISBN-13: 978-1607746232
- Dimensiones del producto: 20.3 x 3.2 x 27.8 cm
- Peso del envío: 1.5 Kg
- Opinión media de los clientes sobre el producto: 1 opinión de cliente
- Clasificación en los más vendidos de Amazon: nº42,179 en Libros (Ver el Top 100 en Libros)
NOPI: The Cookbook (Inglés) Pasta dura – 20 oct 2015
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Descripción del producto
"This is simply wonderful cooking...modern, smart, and thoughtful. I love it." --Nigel Slater "With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking." --Food & Wine "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 "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 "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 "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
Descripción del producto
Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. InThe NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook.
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Featured Recipes from NOPI: The Cookbook (serves 4)
Burrata with blood orange
- 2 tbsp olive oil
- 1.5 tsp clear runny honey
- 3/4 tsp dried lavender
- 1/2 small clove garlic, crushed
- 1 tbsp coriander seeds, toasted
- 2 blood oranges (11 oz/320 g), or 2 medium oranges.
- 4 burrata balls (15.5 oz/440 g)
- 1/8 oz/5 g basil or micro-basil leaves.
- coarse sea salt
1. Place the oil in a small saucepan with the honey, lavender, garlic, and 3/4 teaspoon of salt. Bring to a simmer over medium-low heat and remove at once. Stir well and set aside until completely cool, then add the coriander seeds.
2. Use a small sharp serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 3/4 inch/1 c3ntimeter thick, and remove the seeds.
3. Divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with the basil leaves—tearing them as you go—or the micro-basil, left whole, and serve.
Butternut squash with ginger tomatoes and lime yogurt
- 1 medium butternut squash, trimmed, unpeeled, halved lengthwise, seeds removed, then cut width-wise into 1 inch/2.5 centimeter wide slices (1.75 pounds/800 gram).
- 3 tbsp/45 ml olive oil
- 6 large plum tomatoes, halved lengthwise (17 oz/500 g).
- 1.25 inch/3 cm piece of ginger, finely grated (1 oz/25 g).
- 1 red chile, seeded and finely diced.
- 2 cloves garlic, crushed.
- 2 packed tbsp/30 g dark muscovado sugar.
- coarse sea salt and black pepper.
- scant 1/2 cup/120 g Greek yogurt
- 1/4 tsp ground cardamom
- Finely grated zest of 1/2 lime, plus 1.5 tsp lime juice.
- 1/8 oz/5 g cilantro leaves, coarsely chopped.
- 1 oz/30 g cashew nuts, toasted and coarsely chopped.
- 1/3 oz/10 g crispy store-bought.
- shallots (optional)
1. Preheat the oven to 465 degrees Fahrenheit 240 degree Celsius (425 degrees Fahrenheit/220 degree Celsius convection).
2. Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt, and a good grind of black pepper. Spread out on a large parchment-lined baking pan and roast for 35 to 40 minutes, until golden brown. Set aside to cool.
3. Reduce the oven temperature to 340degrees Fahrenheit/170degree Celsius (300degrees Fahrenheit/150 degree Celsiusconvection).
4. Place the tomato halves on a parchment-lined baking pan, skin side down. Sprinkle with 1/4 teaspoon of salt, drizzle with the last tablespoon of oil, and cook for 80 minutes, until softened.
5. Place the ginger, chile, garlic, sugar, and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until caramelized, and set aside to cool.
6. Place all the ingredients for the lime yogurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.
7. Spread the squash out on a large platter and layer the tomatoes in between. Drizzle over the lime yogurt, sprinkle with the cilantro, cashews, and shallots, and serve.
Pistachio & pine nut-crusted halibut with wild arugula & parsley vichyssoise
- 6 halibut fillets, skinless and boneless (1 lb 14 oz/950 g).
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round red radishes).
- coarse sea salt and black pepper.
Wild Arugula and Parsley Vichyssoise:
- 3.5 oz/100 g parsley stems and leaves.
- 5.25 oz/150 g wild arugula
- 1 tbsp olive oil
- 3 tbsp/40 g unsalted butter
- 2 medium shallots, coarsely chopped (3.5 oz/100 g).
- 3 cloves garlic, crushed.
- 1 medium leek, green & white parts finely sliced (7 oz/200 g).
- 2 large all-purpose potatoes, peeled and cut into roughly.
- 3/4-inch/2-cm pieces (13 oz/370 g)
- 4.5 cups/1 liter chicken stock
- 1 oz/25 g spinach leaves
Pistachio & Pine Nut Crust
- 10 tbsp/150 g unsalted butter, cut into 1/3-inch/1-cm dice.
- 2 oz/60 g shelled pistachios, lightly toasted and coarsely chopped.
- 2 oz/60 g pine nuts, lightly toasted and coarsely chopped.
- 1/4 tsp superfine sugar
- 2 tbsp lemon juice
1. Place the butter for the nut crust in a medium saucepan over medium-high heat. Cook for 4 minutes, until the butter is Nutty smelling and golden brown. Remove from the heat and strain the butter through a fine-mesh sieve to remove any black bits. Add the pistachios, pine nuts, sugar, lemon juice, and 1/4 teaspoon of salt. Mix well, then spread out in a small parchment-lined baking sheet, about 6 inches/16 centimeter wide and 8 inches/21 centimeter long. Chill in the fridge for 2 to 3 hours, until the butter has set firmly, then cut the mixture into six equal rectangles. Return the rectangles to the fridge until ready to use.
2. To make the vichyssoise, bring a medium saucepan of salted water to a boil and add the parsley and arugula leaves. Blanch for 30 seconds, then refresh under cold water. Strain, squeeze out the excess water, set aside to dry, then coarsely chop.
3. Place the oil and butter in a medium saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, stirring once or twice, until soft but not colored. Add the garlic and leek and cook for another 2 to 3 minutes. Add the potatoes and cook for 5 to 6 minutes, stirring frequently, until shiny and glossy. Pour over the chicken stock and bring to a boil over medium-high heat, then simmer for 8 to 10 minutes, until cooked but still retaining a bite. Add the blanched parsley and arugula and cook for a final minute, then remove from the heat and add the spinach, along with 11/2 teaspoons of salt and a good grind of black pepper. Transfer to a blender, blitz well until completely smooth, and set aside until ready to use.
4. Preheat the broiler to 400 degrees Fahrenheit/200 degree Celsius or to its highest setting. Spread the halibut fillets out on a large parchment-lined baking pan and brush them with the
2 tablespoons of oil. Season with 1.5 teaspoons of salt in total and a good grind of black pepper and grill for 6 to 7 minutes, until the halibut is almost cooked. Remove the baking pan from under the broiler and lay a rectangle of nut butter on top of each fillet. Return to the broiler and cook for a final 2 to 3 minutes, until the crust is golden brown. Remove from the oven and squeeze over the lemon juice.
5. Warm the vichyssoise and spoon it into shallow wide bowls. Lay a halibut fillet on top, place the radish pieces alongside, and serve at once.
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Roasted aubergine with black garlic, pine nuts, and basil
Celeriac puree with spiced cauliflower and quail's egg
Fried baby artichokes with pink peppercorn aioli
Burnt spring onion dip with curly kale
Burrata with blood orange, coriander seeds, and lavendar oil
Chargrilled asparagus with romesco sauce and apple balsamic
Purple sprouting broccoli with skordolia
Butternut squash with ginger tomatoes and lime yogurt
Baby carrots and mung beans with smoked labneh and crisp pita
Truffle polenta chips
Sharp and spicy watermelon soup
Pea soup with rolled goat's cheese crouton
Jerusalem artichoke soup with hazelnut and spinach pesto
Baby squid with almond tarator and lime relish
Seared scallops with pickled daikon and chili jam
Sea trout and bulgur tartare with preserved lemon salsa and Jerusalem artichoke chips
Three citrus salad with green chili, stem ginger, and crunchy salsa
Raw brussel sprout nests with oyster mushrooms and quail's egg
Watermelon and feta salad with marinated olives and preserved lemon
French beans with freekeh and miso
Tomatoes with wasabi mascarpone and pine nuts
Mixed cauliflowers with golden raisins, ricotta, and capers
Lentil and pickled shallot salad with berbere croutons
Red quinoa and watercress salad
Black radish, red chicory, and apple salad
Crushed new potatoes with caper berries, pink peppercorns, and roasted garlic
Fondant swede gratin
Baby carrots and Parmesan with truffle vinaigrette
Crushed Jerusalem artichokes with tarragon
Cardamom and clove rice
Sticky sesame rice
Butterbean mash with rosemary and garlic
Green salad with sumac, red onion, and allspice
Mixed Chinese vegetables
Paprika oven chips
Roasted carrots with coriander seeds and garlic
Potato and celeriac gratin
Wilted kale with fried chili and garlic
Whole roasted celeriac
King prawns with Pernod tarragon and feta
Lobster, fennel, and grilled grape salad
Sea bass and turmeric potatoes in rasam broth
Sea bream with mango and papaya salad
Steamed haddock with sesame bagna cauda and cavolo nero
Spiced buttermilk cod with urad dal
Turbot with oyster mayonnaise and cucumber salsa
Pistachio and pine nut-crusted halibut with wild rocket and parsley vichyssoise
Gurnard baked in banana leaf with pineapple and chili sambal
Lemon sole with burnt butter, nori, and fried capers
Basil spatzle in saffron broth with red mullet, clams, and mussels
Scallops with corn and merguez salsa and sorrel sauce
Octopus and stir-fried kale with black olive and golden raisin salsa
Pan-fried mackerel with fresh coconut and peanut salad
Tuna skewers with coconut mochi cakes and carrot and yuzu salad
Soft-shelled crab with sweet black pepper sauce, okra, and cinnamon pickled cucumber
Lamb meatballs with warm yogurt and Swiss chard
Lamb fillet with peanuts, coconut milk, and red onion salsa
Smoked lamb cutlets with aubergine puree, jalapeno sauce, and kohlrabi pickle
Lamb rump with vanilla-braised chicory and sorrel pesto
White pepper-crusted lamb sweetbreads with pea pesto and miso
Venison fillet with date labneh, blackberries, and peanut crumble
Chicken supremes with roast garlic and tarragon brioche pudding
Twice-cooked baby chicken with chili sauce and kaffir lime leaf salt
Chicken livers with red wine, smoky bacon, and cherries
Confit duck leg with cherry mustard and kohlrabi slaw
Roasted duck breast with hazelnut beer butter, red quinoa and mushrooms
Beef brisket croquettes with Asian coleslaw
Roasted beef sirloin with cucumber kimchi and fresh plum
Pepper-crusted beef sirloin and fennel salad with pecorino and truffle
Onglet steak with caramelized shiitake ketchup and chargrilled cucumber
Vine leaf beef pie
Roasted pork belly with crushed butternut squash and apple and walnut salsa
Spiced pork neck with physalis (similar to a tomato) relish
Braised pig's cheeks with celeriac and barberry salad
Bourbon-glazed spare ribs with smoked corn salad
Quails with burnt miso butterscotch and pomegranate walnut salsa
Corn cakes with beetroot and apple salad
Baked blue-cheese cake with pickled beetroot and honey
Five-spiced tofu with steamed aubergines and cardamom passata
Snake bean and peanut achar
Urad dal puree with hot and sour aubergine
Spiced chickpea patties with coconut and curry leaf paste
Pearl barley risotto with watercress, asparagus, and pecorino
Persian love rice with burnt butter tzatziki
Ham hock with baked beans, fried egg and sourdough
Grilled grapefruit with star anise sugar and elderflower yogurt
French toast with orange yogurt
Sweet potato pancakes with yogurt and date syrup
Black rice with mango and coconut cream
Courgette and manouri fritters
Corn bread with grilled peaches and maple cream
Baked chocolate ganache with spicy hazelnuts and orange oil
Poached quince with raspberry and quince jelly and marscapone sabayon
Roasted pineapple with tamarind and chili and coconut cream
Popcorn ice cream with caramelized popcorn and black pepper
Caramel peanut ice cream with chocolate sauce and peanut brittle
Tapioca with coconut jam and caramelized rum bananas
Ricotta fritters with blackberry sauce and chocolate soil
Coffee and pecan financiers
Farro pudding with caramelized orange, tahini, and pistachios
Strained ricotta with blackcurrent compote and rhubarb
Strawberry and rose mess
Coriander and ginger martini
Chili fine old-fashioned
Banana and cardamom (rum)
Kumquat and passion fruit (tequila)
Saffron chase (gin)
Pineapple and sage martini
Sotol and mezcal
Spiced pumpkin (Benedictine)
Asian master stock
Lemongrass curry paste
A lot of thought went in to the design of this cookbook. Of course the cover, gold-edged pages, photography, and type-face are stunning. After three cookbooks from Ottolenghi, I had a pretty good idea of what to expect, even if this is a restaurant cookbook. This book is missing the plush cover his other books have, which is kind of a bummer, as I finding that kind of cover incredibly satisfying to hold while paging through recipes. But the single best thing, in my opinion, about the design of this cookbook is that almost all recipes are all on my page, with a photo of that recipe on the facing page. I have often found myself frustrated with cookbooks where I have to flip back and forth in order to see the ingredients called for a later steps. Even if I am being responsible enough to set up a mis-en-place (I admit, sometimes I skip it), I worry about whether I am correctly remembering what goes with what, so I really appreciate having everything I need to know about a recipe on one page. I found only a few exceptions to this, which is forgivable given the length of some of the recipes.
The introduction to this cookbook, how it came about, and the relationship between Ottolenghi and Scully makes for an enjoyable read, and gives a nice backstory to the spice combinations in the recipes. Ottolenghi goes to some length to warn the reader that these recipes are not as accessible as those in his previous books. He even notes that he thought about including a "hardcore" section (I wish he had!). While it is true that these recipes are not as approachable, they are a lot less challenging than all the warnings led me to believe. There are also some recipes with optionally easier/harder versions. A lot of the recipes are labor-intensive, or at least, require some pre-planning. There are a few dishes that could be pulled off on a weeknight in a reasonable amount of time, but not very many (and they are mostly vegetables or desserts). However, the explanations of each recipe are detailed enough to enable most home cooks to succeed. I enjoy reading the reasoning behind why certain steps are taken - for instance, you're told in the Buttermilk Cod with Urad Dal recipe to only soak the cod in buttermilk for 4-6 hours, because after that it will start to fall apart.
My sole dilemma with this cookbook is don't find the dishes as immediately appealing as I expected to. There are quite a few dishes where half sounds fantastic, and the other half, not so much. That still means at least 50% of the cookbook is something I would make, which is a much better average than most cookbooks. I also expect I will like a lot more of the dishes than I think I will, purely based on how much I've liked everything else that has come out of the Ottolenghi empire. I'll update my review as I try these recipes.
For the complaints about complexity, make sure you read the Introduction and "Cooking NOPI at Home" sections. Basically, the main difference between a home kitchen and a restaurant kitchen is prep work. You really need to have the ingredients all laid out, chopped, sliced, diced, etc. You have to read ahead so that you know when you need to, say, "marinate overnight" or "let sit in a cool place for 3 hours". There may be spices you don't have and need to buy. There are sure to be stocks or marinades that you need to prepare ahead of time.
In other words, read every recipe from beginning to end before you decide to try it. In then end, it's SOO worth it.
It is a different style and type of recipes than are featured in Ottolenghi's other cookbooks, and it is mentioned multiple times in the beginning of the book that these recipes are more complex based upon the fact that they were designed for restaurant preparation and then adapted for the home cook in this cookbook. With that in mind, there are some pretty spectacular recipes in this book for those comfortable enough to tackle.
The recipes are broken down into chapters divided by Starters, Salads, Sides, Fish, Meat, Vegetables, Desserts, Cocktails, and Condiments. There is a very helpful section on meal suggestions that help with ideas of dishes that would come together nicely for a full meal.
To give an idea of the complexity through the mix of ingredients, some examples of recipes include: Roasted Eggplant with Black Garlic, Pine Nuts, and Basil (Starter), Black Radish, Red Endive, and Apple Salad (Salad), Cardamom and Clove Rice (Side), Lamp Loin with Peanuts, Coconut Milk, and Red Onion Salsa (Meat), and Tapioca with Coconut Jam and Caramelized Rum Bananas (Dessert).
The instructions are clear in the recipes, and each recipe has a photo of the finished dish to assist with presentation.
As a fan of Yotam Ottolenghi, I think this cookbook is a great addition to your cookbook collection. If you enjoy the process of cooking, this cookbook has a lot of great recipes that will yield unforgettable results. You will need to plan ahead for both shopping, preparation, and cooking. I also do not recommend this cookbook for novice cooks.
Chicken livers with bacon and cherries....smoked lamb chops with jalapeño sauce....the eggplant (always the eggplant!) with black garlic, not to mention the Burrata with blood oranges which is so good, I will be testing something similar for my restaurant.
Probably not s book for a new cook because of the different ingredients and processes, etc. but, by no means too difficult for an experienced foodie or home cook....even the beginner if they know a friend or family member they can ask questions of.