NOPI: The Cookbook (US Edition) by Yotam Ottolenghi, Ramael Scully

By Yotam Ottolenghi, Ramael Scully

A cookbook from acclaimed London eating place NOPI, through powerhouse writer Yotam Ottolenghi and Nopi head chef Ramael Scully.

Pandan leaves meet pomegranate seeds, superstar anise meets sumac, and miso meets molasses during this selection of a hundred and twenty new recipes from Yotam Ottolenghi's restaurant.

In collaboration with Nopi's head chef Ramael Scully, Yotam's trip from the center East to the some distance East is considered one of titanic and ambitious flavors, with magnificent twists alongside the way in which.

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Extra info for NOPI: The Cookbook (US Edition)

Example text

By the time of his death in 1870, he had established the reputation of Angostura bitters. Many bartenders used to make their own bitters utilizing a variety of ingredients. While many bitters recipes are proprietary and are kept under lock and key, several examples can be found in pre-Prohibition cocktail books. Thomas lists this recipe for “Decanter Bitters” in his 1887 Bar-Tender’s Guide: 31 ¼ pound of raisins 2 ounces of cinnamon 1 ounce of snake root 1 lemon and 1 orange cut in slices 1 ounce of cloves 1 ounce of all-spice Fill decanter with Santa Cruz rum.

Use an Old Fashioned glass. 3. Use a teaspoon of castor sugar or a sugar cube (or simple syrup). 4. Use just a little hot water. 5. Use Angostura bitters, and muddle the sugar water and bitters until well blended. 6. Don’t muddle the fruit; use it only as a garnish. 7. Use bourbon (high proof). 8. Cut a large strip of orange peel, and twist it over the glass. 9. Use as few ice cubes as possible. 39 The Old Fashioned Sir Kingsley Amis’s Bourbon Old Fashioned Sir Kingsley Amis, CBE (1922–1995), was many things during his life: the writer of more than twenty books, including the James Bond novel Colonel Sun (written under the pseudonym Robert Markham); a teacher; and an alcoholic beverage expert.

3 dashes Angostura bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 1 sugar cube Ice cubes 2½ fluid ounces (75 mL) Irish whiskey Put the bitters, orange slice, lemon wedge, maraschino cherry, and sugar cube in an Old Fashioned glass and muddle well. Fill the glass with ice cubes. Add the whiskey. Stir well. ” 8 This recipe features the fruit as a garnish (no muddling) and adds a lemon peel twist to the mix. 1 lump, or 1 teaspoon, sugar 2 dashes Angostura bitters 2 fluid ounces rye whiskey 1 ice cube 1 lemon peel twist 1 orange slice 1 maraschino cherry Crush the sugar and bitters together in a mediumsized glass.

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