London-based NOPI is Yotam Ottolenghi’s flagship restaurant which serves ‘small plates’ of food inspired by the Mediterranean, Middle East and Asia. NOPI: The Cookbook is the latest edition in Ottolenghi’s line of successful cookery books and has been written in collaboration with head chef Ramael Scully. The first thing you notice about the book is the strikingly minimal, gilded cover which reflects the simple yet elegant interior of the restaurant. Within these stylish pages is food which perfectly illustrates the eclectic menu at this much-loved destination. The introduction provides an insight into how NOPI and the style of food it serves came about, as well as a lovely depiction of Ottolenghi and Scully’s professional relationship and ultimate friendship.

This collection of recipes will definitely delight NOPI’s fervent fans with its selection of authentic dishes, including NOPI favourites such as Burrata with blood orange, coriander seeds and lavender oil, the much-adored Beef brisket croquettes, the up-to-now secret Corn bread recipe and the infamous Baked blue cheese cake, the photo of which looks so delicious oozing with cheesy goodness that it just makes you want to dive right in with a massive chunk of crusty bread.

Ottolenghi’s latest book is a world away from the usual bright colours and mishmash of food images which adorn many a contemporary cookery book. It is refined and sumptuous to look at with stunning photography and the sophisticated design reflects the style of cooking which is relatively advanced. As Ottolenghi states: ‘This is a restaurant cookbook: it features restaurant food’ – but that’s not a bad thing. The original NOPI dishes may sometimes be complicated and time-involved, but with a bit of organisation and guidance Ottolenghi promises that you should be able to create them at home.