Nopi

Working with chef Scully and food writer Wigley, celebrity chef Ottolenghi (Plenty More) has adapted recipes from his acclaimed Central London restaurant Nopi for domestic kitchens. These recipes will test home cooks, but they're not impossible, thanks to the authors' rigorous testing and development process. On days when bourbon-glazed spare ribs with smoked corn salad sounds too laborious, readers can turn to easier and equally tempting dishes such as burrata with blood orange, coriander seeds, and lavender oil, and three-citrus salad with green chile, stem ginger, and crunchy salsa. Preparing starters, mains, brunches, cocktails, condiments, and desserts, cooks will become acquainted with a wide variety of seasonings from around the world, from Asian lemongrass and pandan leaves to Middle Eastern rosewater and pomegranate molasses.