You guys: I have a big fat food crush on Yotam Ottolenghi. I own nearly all of his cookbooks, read every article he writes, and basically worship his sumac-dusted, pomegranate-molasses-drenched style. So when one of my best buds gave me his latest cookbook, NOPI, for Christmas, I was thrilled to have the opportunity to nurture my obsession. This cookbook is inspired by Ottolenghi's fancy London eatery by the same name. The recipes are a bit more complicated that his usual rustic, easy-to-make fare. But with how-to's on dishes like Pistachio & Pine Nut Crusted Halibut with Arugula Vichyssoise or Raw Brussels Sprout Nests with Oyster Mushrooms and Quail Eggs, how can I resist? Most of the recipes in this book call for a real production. A real trip to Whole Foods. A real commitment. A real likelihood of utter failure. But I like a little drama in the kitchen, don't you?
P.S. Leave it to my chef crush to create a cookbook so chic that I leave it on my coffee table.