Chefs Ottolenghi and Scully on NOPI: The Cookbook

An interview with London-based chefs Yotam Ottolenghi and Ramael Scully about their new book, NOPI: The Cookbook. The pair shares three recipes from the book: Baked Blue Cheesecake with Pickled Beets and Honey, Roasted Eggplant with Black Garlic, Pine Nuts and Basil, and Seared Scallops with Pickled Daikon and Chile Jam.

PHOTOS: Christopher Lewis; Chefs Yotam Ottolenghi and Ramael Scully.

READ THE STORY ON THE NATIONAL POST

PUBLISHED IN PRINT:

Montreal Gazette: November 4, 2015; page B4
Edmonton Journal: November 4, 2015; page B6
Calgary Herald: November 7, 2015; page G14
Saskatoon StarPhoenix: November 14, 2015; page E6
Regina Leader-Post: November 14, 2015; page G4

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