Nopi de Yotam Ottolenghi

Nopi An exceptional collection of 120 recipes from Yotam Ottolenghi's groundbreaking London restaurant.

Following the success of Jerusalén and Simple, the acclaimed Israeli chef based in the United Kingdom, on this occasion joined by his inseparable Ramael Scully, head chef at NOPI, sets off on a new journey that takes him from the Near East to the Far East: a fabulous adventure, full of bold flavours and surprising turns.

Although they vary in their level of complexity, all the recipes have been adapted to make them achievable at home. Thanks to Ottolenghi and Scully, who brings his own particular spiced touch, we can enjoy delicious dishes that are a genuine source of inspiration, challenge and delight. And always the Ottolenghi way.

The critics have said:

Scotland on Sunday. A genuine cookbook.»

If you really want to captivate your guests with truly wonderful dishes, culinary master Yotam Ottolenghi has a new book to help you. Some of the recipes are for the more daring or experienced, but most are entirely doable even for the greatest novice in the culinary world.

The Guardian: Ottolenghi really is a writer who hooks you, and every one of his dishes has a story.

The Mayfair Magazine: Recipes full of flavour, inspiring and creative.

Nigel Slater: Simply wonderful cooking: modern, intelligent and respectful. I love it.

The Wall Street Journal: Yotam Ottolenghi's second cookbook has recipes for dishes that have long been absent from our kitchen. Everything sounds mouth-watering and looks (and is) achievable.

About the author:

Yotam Ottolenghi came to the world of cooking after a curious journey to say the least: he took a master's degree in Philosophy and Literature while working at an Israeli newspaper, and decided to make a radical change in his life by settling in London in 1997.

There he began working as a pastry assistant at Capital, and later practised the trade in places such as Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before setting off later on his own venture, which has led him to create a chain of restaurants and food shops in the Notting Hill, Islington, Belgravia and Kensington neighbourhoods. In 2011 he opened his restaurant, NOPI, in Picadilly. He is the author of several bestselling cookbooks and the star of various television programmes, among them one on Channel 4 devoted to Mediterranean food. Salamandra published Jerusalén in 2015.

This edition is in Spanish.