Roasted Eggplant with Black Garlic, Pine Nuts and Basil

Page 5

Celery Root Puree with Spiced Cauliflower and Quail Eggs

Page 7

Fried Baby Artichokes with Pink Peppercorn Aioli

Page 10

Burnt Green Onion Dip with Curly Kale

Page 13

Burrata with Blood Orange, Coriander Seeds and Lavender Oil

Page 17

Grilled Asparagus with Romesco Sauce and Apple Balsamic

Page 18

Purple Sprouting Broccoli with Skordalia

Page 21

Butternut Squash with Ginger Tomatoes and Lime Yogurt

Page 22

Baby Carrots and Mung Beans with Smoked Labneh and Crisp Pita

Page 24

Truffled Polenta Fries

Page 27

Sharp and Spicy Watermelon Soup

Page 31

Pea Soup with Rolled Goat Cheese Croutons

Page 33

Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto

Page 36

Baby Squid with Almond Tarator and Lime Relish

Page 39

Seared Scallops with Pickled Daikonand Chile Jam

Page 40

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

Page 43

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

Page 48

Raw Brussels Sprouts Nests with Oyster Mushrooms and Quail Eggs

Page 51

Watermelon and Feta Salad with Marinated Olives and Preserved Lemon

Page 55

French Beans with Freekeh and Miso

Page 56

Tomatoes with Wasabi Mascarpone and Pine Nuts

Page 59

Mixed Cauliflowers with Golden Raisins, Ricotta and Capers

Page 60

Lentil and PickledShallot Salad with Berbere Croutons

Page 63

Red Quinoa and Watercress Salad

Page 66

Black Radish, Red Endive and Apple Salad

Page 68

Crushed New Potatoes with Caper Berries, Pink Peppercorns andRoasted Garlic

Page 73

Fondant Rutabaga Gratin

Page 75

Baby Carrots and Parmesan with Truffle Vinaigrette

Page 79

Crushed Jerusalem Artichokes with Tarragon

Page 80

Cardamom and Clove Rice

Page 81

Farinata

Page 82

Sticky Sesame Rice

Page 83

Lima Bean Mash with Rosemary and Garlic

Page 84

Green Salad with Sumac, Red Onion and Allspice

Page 87

Mixed Chinese Vegetables

Page 88

Paprika Oven Fries

Page 91

Roasted Carrots with Coriander Seeds and Garlic

Page 92

Potato and Celery Root Gratin

Page 94

Wilted Kale with Fried Chile and Garlic

Page 95

Whole Roasted CeleryRoot

Page 97

King Prawns with Pernod, Tarragon and Feta

Page 101

Lobster, Fennel and Grilled Grape Salad

Page 102

Sea Bass and Turmeric Potatoes in Rasam Broth

Page 105

Sea Bream with Mango and Papaya Salad

Page 109

Steamed Haddock with Sesame Bagna Cauda and Lacinato Kale

Page 110

Spiced Buttermilk Cod with Urad Dal

Page 112

Turbot with Oyster Mayonnaise and Cucumber Salsa

Page 115

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

Page 116

Gurnard Baked in Banana Leaf with Pineapple and Chile Sambal

Page 121

Lemon Sole with Burnt Butter, Nori and Fried Capers

Page 124

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

Page 126

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

Page 132

Panfried Mackerel with Fresh Coconut and Peanut Salad

Page 135

Tuna Skewers with Coconut Mochi Cakes and Carrot and Yuzu Salad

Page 138

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

Page 141

Lamb Meatballs with Warm Yogurt and Swiss Chard

Page 147

Lamb Loin with Peanuts, Coconut Milk and Red Onion Salsa

Page 149

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

Page 152

Lamb Rump with Vanilla-Braised Endive and Sorrel Pesto

Page 155

White Pepper-Crusted Lamb Sweetbreads with Pea Puree and Miso

Page 158

Chicken Supremes with Roasted Garlic and Tarragon Brioche Pudding

Page 163

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

Page 167

Chicken Livers with Red Wine, Smoky Bacon and Cherries

Page 169

Chicken Pastilla

Page 172

Confit Duck Leg with Cherry Mustard and Kohlrabi Slaw

Page 177

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

Page 179

Beef Brisket Croquettes with Asian Coleslaw

Page 180

Roasted Beef Tenderloin with Cucumber Kimchi and Fresh Plum

Page 183

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

Page 186

Hanger Steak with Caramelized Shiitake Ketchup and Pickled Red Onion

Page 188

Grape Leaf Beef Pie

Page 190

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

Page 192

Spiced Pork Roast with Physalis Relish

Page 195

Braised Pig's Cheeks with Celery Root and Barberry Salad

Page 198

Bourbon-Glazed Spare Ribs with Smoked Corn Salad

Page 201

Quail with Burnt Miso Butterscotch and Pomegranate and Walnut Salsa

Page 204

Corn Cakes with Beet and Apple Salad

Page 209

Baked Blue Cheesecake with Pickled Beets and Honey

Page 211

Five-Spiced Tofu with Steamed Eggplant and Cardamom Passata

Page 214

Snake Bean and Peanut Achar

Page 217

Urad Dal Puree with Hot and Sour Eggplant

Page 221

Spiced Chickpea Patties with Coconut and Curry Leaf Paste

Page 223

Pearl Barley Risotto with Watercress, Asparagus and Pecorino

Page 227

Persian Love Rice with Burnt Butter Tzatziki

Page 229

Ham Hock with Baked Beans, Fried Egg and Sourdough

Page 234

Broiled Grapefruit with Star Anise Sugar and Elderflower Yogurt

Page 237

French Toast with Orange Yogurt

Page 238

Sweet Potato Pancakes with Yogurt and Date Syrup

Page 242

Black Rice with Mango and Coconut Cream

Page 245

Zucchini and Manouri Fritters

Page 246

Corn Bread with Roasted Peaches and Maple Cream

Page 249

Baked Chocolate Ganache with Spicy Hazelnuts and Orange Oil

Page 255

Poached Quince with Raspberry and Quince Jelly and Mascarpone Sabayon

Page 257

Roasted Pineapple with Tamarind and Chile and Coconut Ice Cream

Page 260

Popcorn Ice Cream with Caramelized Popcorn and Black Pepper

Page 263

Caramel Peanut Ice Cream with Chocolate Sauce and Peanut Brittle

Page 266

Tapioca with Coconut Jam and Caramelized Rum Bananas

Page 270

Ricotta Fritters with Blackberry Sauce and Chocolate Soil

Page 273

Coffee and Pecan Financiers

Page 276

Farro Pudding with Caramelized Orange, Tahini and Pistachios

Page 279

Strained Ricotta with Blackcurrant Compote and Rhubarb

Page 282

Strawberry and Rose Mess

Page 284

Coriander and Ginger Martini

Page 292

Chile Fino Old-Fashioned

Page 293

Banana and Cardamom Cocktail

Page 294

Kumquat and Passion Fruit Cocktail

Page 295

Rooibos Old-Fashioned

Page 296

Saffron Chase

Page 297

Pineapple and Sage Martini

Page 298

Sotol and Mezcal

Page 299

Spiced Pumpkin Cocktail

Page 300

Sumac Martini

Page 301

Asian Master Stock

Page 304

Chile Jam

Page 305

Lemongrass Curry Paste

Page 306

Dukkah

Page 307

NOPI: The Cookbook

All Recipes (116)

Other Editions 1