NOPI contains over a hundred new recipes that he wrote together with his head chef Ramael Scully. Scully's unmistakable Asian roots, combined with the Middle Eastern style we know from Ottolenghi, result in irresistible dishes. For example, roasted duck breast with hazelnut beer butter and the NOPI classic burrata with blood orange, coriander seed, and lavender oil. With NOPI, Ottolenghi once again proves why we have embraced him and his food in our hearts. Yotam Ottolenghi managed with his bestsellers Plenty, Ottolenghi - The Cookbook, Jerusalem, and Plenty More to put the use of sumac, za'atar, and pomegranate seeds on the map throughout the country. Ottolenghi is also the owner of a group of eponymous restaurants and shops, with locations in Notting Hill and Kensington, among others, and of restaurant NOPI. Ramael Scully, born in Kuala Lumpur (Malaysia), began his culinary career at the age of seventeen in Sydney (Australia). Nowadays, he works in London as a head chef at NOPI.
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