NOPI: The Cookbook

Zucchini and Manouri Fritters

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Wilted Kale with Fried Chile and Garlic

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Whole Roasted CeleryRoot

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White Pepper-Crusted Lamb Sweetbreads with Pea Puree and Miso

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Watermelon and Feta Salad with Marinated Olives and Preserved Lemon

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Urad Dal Puree with Hot and Sour Eggplant

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Twice-Cooked Baby Chicken with Chile Sauce and Kaffir Lime Leaf Salt

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Turbot with Oyster Mayonnaise and Cucumber Salsa

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Tuna Skewers with Coconut Mochi Cakes and Carrot and Yuzu Salad

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Truffled Polenta Fries

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Tomatoes with Wasabi Mascarpone and Pine Nuts

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Three Citrus Salad with Green Chile, Stem Ginger and Crunchy Salsa

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Tapioca with Coconut Jam and Caramelized Rum Bananas

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Sweet Potato Pancakes with Yogurt and Date Syrup

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Sumac Martini

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Strawberry and Rose Mess

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Strained Ricotta with Blackcurrant Compote and Rhubarb

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Sticky Sesame Rice

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Steamed Haddock with Sesame Bagna Cauda and Lacinato Kale

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Spiced Pumpkin Cocktail

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Spiced Pork Roast with Physalis Relish

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Spiced Chickpea Patties with Coconut and Curry Leaf Paste

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Spiced Buttermilk Cod with Urad Dal

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Sotol and Mezcal

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Soft-Shell Crab with Sweet Black Pepper Sauce, Okra and Cinnamon Pickled Cucumber

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Snake Bean and Peanut Achar

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Smoked Lamb Chops with Eggplant Puree,Jalapeno Sauce and Kohlrabi Pickle

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Sharp and Spicy Watermelon Soup

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Seared Scallops with Pickled Daikonand Chile Jam

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Sea Trout and Bulgur Tartare with Preserved Lemon Salsa and Jerusalem Artichoke Chips

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Sea Bream with Mango and Papaya Salad

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Sea Bass and Turmeric Potatoes in Rasam Broth

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Saffron Chase

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Rooibos Old-Fashioned

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Roasted Pork Belly with Crushed Butternut Squash ad Apple and Walnut Salsa

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Roasted Pineapple with Tamarind and Chile and Coconut Ice Cream

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Roasted Eggplant with Black Garlic, Pine Nuts and Basil

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Roasted Duck Breast with Hazelnut Beer Butter, Red Quinoa and Mushrooms

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Roasted Carrots with Coriander Seeds and Garlic

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Roasted Beef Tenderloin with Cucumber Kimchi and Fresh Plum

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Ricotta Fritters with Blackberry Sauce and Chocolate Soil

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Red Quinoa and Watercress Salad

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Raw Brussels Sprouts Nests with Oyster Mushrooms and Quail Eggs

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Quail with Burnt Miso Butterscotch and Pomegranate and Walnut Salsa

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Purple Sprouting Broccoli with Skordalia

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Potato and Celery Root Gratin

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Popcorn Ice Cream with Caramelized Popcorn and Black Pepper

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Poached Quince with Raspberry and Quince Jelly and Mascarpone Sabayon

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Pistachio and Pine Nut Crusted Halibut with Wild Arugula and Parsley Vichyssoise

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Pineapple and Sage Martini

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Persian Love Rice with Burnt Butter Tzatziki

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Pepper-Crusted Beef Tenderloin and Fennel Salad with Pecorino and Truffle

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Pearl Barley Risotto with Watercress, Asparagus and Pecorino

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Pea Soup with Rolled Goat Cheese Croutons

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Paprika Oven Fries

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Panfried Mackerel with Fresh Coconut and Peanut Salad

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Octopus and Stir-Fried Kale with Black Olive and Golden Raisin Salsa

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Mixed Chinese Vegetables

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Mixed Cauliflowers with Golden Raisins, Ricotta and Capers

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Lobster, Fennel and Grilled Grape Salad

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Lima Bean Mash with Rosemary and Garlic

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Lentil and PickledShallot Salad with Berbere Croutons

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Lemongrass Curry Paste

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Lemon Sole with Burnt Butter, Nori and Fried Capers

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Lamb Rump with Vanilla-Braised Endive and Sorrel Pesto

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Lamb Meatballs with Warm Yogurt and Swiss Chard

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Lamb Loin with Peanuts, Coconut Milk and Red Onion Salsa

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Kumquat and Passion Fruit Cocktail

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King Prawns with Pernod, Tarragon and Feta

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Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto

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Hanger Steak with Caramelized Shiitake Ketchup and Pickled Red Onion

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Ham Hock with Baked Beans, Fried Egg and Sourdough

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Gurnard Baked in Banana Leaf with Pineapple and Chile Sambal

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Grilled Asparagus with Romesco Sauce and Apple Balsamic

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Green Salad with Sumac, Red Onion and Allspice

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Grape Leaf Beef Pie

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Fried Baby Artichokes with Pink Peppercorn Aioli

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French Toast with Orange Yogurt

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French Beans with Freekeh and Miso

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Fondant Rutabaga Gratin

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Five-Spiced Tofu with Steamed Eggplant and Cardamom Passata

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Farro Pudding with Caramelized Orange, Tahini and Pistachios

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Farinata

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Dukkah

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Crushed New Potatoes with Caper Berries, Pink Peppercorns andRoasted Garlic

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Crushed Jerusalem Artichokes with Tarragon

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Corn Cakes with Beet and Apple Salad

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Corn Bread with Roasted Peaches and Maple Cream

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Coriander and Ginger Martini

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Confit Duck Leg with Cherry Mustard and Kohlrabi Slaw

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Coffee and Pecan Financiers

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Chile Jam

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Chile Fino Old-Fashioned

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Chicken Supremes with Roasted Garlic and Tarragon Brioche Pudding

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Chicken Pastilla

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Chicken Livers with Red Wine, Smoky Bacon and Cherries

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Celery Root Puree with Spiced Cauliflower and Quail Eggs

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Cardamom and Clove Rice

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Caramel Peanut Ice Cream with Chocolate Sauce and Peanut Brittle

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Butternut Squash with Ginger Tomatoes and Lime Yogurt

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Burrata with Blood Orange, Coriander Seeds and Lavender Oil

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Burnt Green Onion Dip with Curly Kale

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Broiled Grapefruit with Star Anise Sugar and Elderflower Yogurt

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Braised Pig's Cheeks with Celery Root and Barberry Salad

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Bourbon-Glazed Spare Ribs with Smoked Corn Salad

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Black Rice with Mango and Coconut Cream

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Black Radish, Red Endive and Apple Salad

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Beef Brisket Croquettes with Asian Coleslaw

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Basil Spatzle in Saffron Broth with Red Mullet, Clams and Mussels

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Banana and Cardamom Cocktail

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Baked Chocolate Ganache with Spicy Hazelnuts and Orange Oil

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Baked Blue Cheesecake with Pickled Beets and Honey

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Baby Squid with Almond Tarator and Lime Relish

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Baby Carrots and Parmesan with Truffle Vinaigrette

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Baby Carrots and Mung Beans with Smoked Labneh and Crisp Pita

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Asian Master Stock

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