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Index
Cover Title Page Copyright Contents Introduction Cooking Nopi at Home Starters
Roasted Eggplant with Black Garlic, Pine Nuts, and Basil Celery Root Purée with Spiced Cauliflower and Quail Eggs Fried Baby Artichokes with Pink Peppercorn Aioli Burnt Green Onion Dip with Curly Kale Burrata with Blood Orange, Coriander Seeds, and Lavender Oil Grilled Asparagus with Romesco Sauce and Apple Balsamic Purple Sprouting Broccoli with Skordalia Butternut Squash with Ginger Tomatoes and Lime Yogurt Baby Carrots and Mung Beans with Smoked Labneh and Crisp Pita Truffled Polenta Fries Sharp and Spicy Watermelon Soup Pea Soup with Rolled Goat Cheese Croutons Jerusalem Artichoke Soup with Hazelnut and Spinach Pesto Baby Squid with Almond Tarator and Lime Relish Seared Scallops with Pickled Daikon and Chile Jam Sea Trout and Bulgur Tartare with Preserved Lemon Salsa and Jerusalem Artichoke Chips
Salads
Three Citrus Salad with Green Chile, Stem Ginger, and Crunchy Salsa Raw Brussels Sprout Nests with Oyster Mushrooms and Quail Eggs Watermelon and Feta Salad with Marinated Olives and Preserved Lemon French Beans with Freekeh and Miso Tomatoes with Wasabi Mascarpone and Pine Nuts Mixed Cauliflowers with Golden Raisins, Ricotta, and Capers Lentil and Pickled Shallot Salad with Berbere Croutons Red Quinoa and Watercress Salad Black Radish, Red Endive, and Apple Salad
Sides
Crushed New Potatoes with Caper Berries, Pink Peppercorns, and Roasted Garlic Fondant Rutabaga Gratin Baby Carrots and Parmesan with Truffle Vinaigrette Crushed Jerusalem Artichokes with Tarragon Cardamom and Clove Rice Farinata Sticky Sesame Rice Lima Bean Mash with Rosemary and Garlic Green Salad with Sumac, Red Onion, and Allspice Mixed Chinese Vegetables Paprika Oven Fries Roasted Carrots with Coriander Seeds and Garlic Potato and Celery Root Gratin Wilted Kale with Fried Chile and Garlic Whole Roasted Celery Root
Fish
King Prawns with Pernod, Tarragon, and Feta Lobster, Fennel, and Grilled Grape Salad Sea Bass and Turmeric Potatoes In Rasam Broth Sea Bream with Mango and Papaya Salad Steamed Haddock with Sesame Bagna Cauda and Lacinato Kale Spiced Buttermilk Cod with Urad Dal Turbot with Oyster Mayonnaise and Cucumber Salsa Pistachio and Pine Nut-Crusted Halibut with Wild Arugula and Parsley Vichyssoise Gurnard Baked In Banana Leaf with Pineapple and Chile Sambal Lemon Sole with Burnt Butter, Nori, and Fried Capers Basil SpÄtzle In Saffron Broth with Red Mullet, Clams, and Mussels Scallops with Corn and Merguez Salsa and Sorrel Sauce Octopus and Stir-Fried Kale with Black Olive and Golden Raisin Salsa Panfried Mackerel with Fresh Coconut and Peanut Salad Tuna Skewers with Coconut Mochi Cakes and Carrot and Yuzu Salad Soft-Shell Crab with Sweet Black Pepper Sauce, Okra, and Cinnamon Pickled Cucumber
Meat
Lamb Meatballs with Warm Yogurt and Swiss Chard Lamb Loin with Peanuts, Coconut Milk, and Red Onion Salsa Smoked Lamb Chops with Eggplant Purée, Jalapeño Sauce, and Kohlrabi Pickle Lamb Rump with Vanilla-Braised Endive and Sorrel Pesto White Pepper-Crusted Lamb Sweetbreads with Pea Purée and Miso Venison Fillet with Date Labneh, Blackberries, and Peanut Crumble Chicken Supremes with Roasted Garlic and Tarragon Brioche Pudding Twice-Cooked Baby Chicken with Chile Sauce and Kaffir Lime Leaf Salt Chicken Livers with Red Wine, Smoky Bacon, and Cherries Chicken Pastilla Confit Duck Leg with Cherry Mustard and Kohlrabi Slaw Roasted Duck Breast with Hazelnut Beer Butter, Red Quinoa, and Mushrooms Beef Brisket Croquettes with Asian Coleslaw Roasted Beef Tenderloin with Cucumber Kimchi and Fresh Plum Pepper-Crusted Beef Tenderloin and Fennel Salad with Pecorino and Truffle Hanger Steak with Caramelized Shiitake Ketchup and Pickled Red Onion Grape Leaf Beef Pie Roasted Pork Belly with Crushed Butternut Squash and Apple and Walnut Salsa Spiced Pork Roast with Physalis Relish Braised Pig’s Cheeks with Celery Root and Barberry Salad Bourbon-Glazed Spare Ribs with Smoked Corn Salad Quail with Burnt Miso Butterscotch and Pomegranate and Walnut Salsa
Vegetables
Corn Cakes with Beet and Apple Salad Baked Blue Cheesecake with Pickled Beets and Honey Five-Spiced Tofu with Steamed Eggplant and Cardamom Passata Snake Bean and Peanut Achar Urad Dal Purée with Hot and Sour Eggplant Spiced Chickpea Patties with Coconut and Curry Leaf Paste Pearl Barley Risotto with Watercress, Asparagus, and Pecorino Persian Love Rice with Burnt Butter Tzatziki
Brunch
Ham Hock with Baked Beans, Fried Egg, and Sourdough Broiled Grapefruit with Star Anise Sugar and Elderflower Yogurt French Toast with Orange Yogurt Sweet Potato Pancakes with Yogurt and Date Syrup Black Rice with Mango and Coconut Cream Zucchini and Manouri Fritters Corn Bread with Roasted Peaches and Maple Cream
Desserts
Baked Chocolate Ganache with Spicy Hazelnuts and Orange Oil Poached Quince with Raspberry and Quince Jelly and Mascarpone Sabayon Roasted Pineapple with Tamarind and Chile, and Coconut Ice Cream Popcorn Ice Cream with Caramelized Popcorn and Black Pepper Caramel Peanut Ice Cream with Chocolate Sauce and Peanut Brittle Tapioca with Coconut Jam and Caramelized Rum Bananas Ricotta Fritters with Blackberry Sauce and Chocolate Soil Coffee and Pecan Financiers Farro Pudding with Caramelized Orange, Tahini, and Pistachios Strained Ricotta with Blackcurrant Compote and Rhubarb Strawberry and Rose Mess
Cocktails
Cocktail Equipment Coriander and Ginger Martini Chile Fino Old-Fashioned Banana and Cardamom Kumquat and Passion Fruit Rooibos Old-Fashioned Saffron Chase Pineapple and Sage Martini Sotol and Mezcal Spiced Pumpkin Sumac Martini
Condiments
Asian Master Stock Chile Jam Lemongrass Curry Paste Dukkah
Meal Suggestions Our Ingredients A to Z Acknowledgments Index
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