Ottolenghi himself admits, in the very first paragraph of the Introduction to Nopi, that this is a food porn book. He writes:
"If you happen to have any of my previous books - Ottolenghi, Plenty, Jerusalem, and Plenty More - you will notice right away that the dishes in this book are somewhat more complex. Therefore, most of the recipes here will be more challenging for home cooks."
Um, yeah! But don't let that stop you for checking out his latest, which features his collaborations with Ramael Scully at Nopi, their restaurant in Soho (London, not New York). You, most likely, won't make the Fondant Rutabaga Gratin or the Roasted Pork Belly with Crushed Butternut Squash and Apple and Walnut Salsa, but paging through the recipes and ingredients will certainly spark your imagination to try some of their fantasic pairings in your own home kitchen. I'm definitely trying the Baked Blue Cheesecake with Pickled Beets and Honey (p. 211) and the Corn Bread with Roasted Peaches and Maple Cream.