So, I've got all Yotam Ottolenghi's books, I've eaten in his Ottolenghi restaurants and seen the TV series. You could say I'm a fan.
It's the flavour combinations. I know, I know, you hear a lot about these, but Mr Ottolenghi has a way with flavours that it is, it is no exaggeration to say, mind-blowing. He doesn't improve on existing ideas, he goes out and creates his own and, thanks to his, exquisite palette, they work. They'll not all big and powerful like his chicken and three-rice salad, some, like his aubergine and ricotta gnocchi, are soft and subtle.
The thing about Ottolenghi's recipes is that while they take a great deal of preparation, making them time-consuming, the actual cooking is not that hard.
This book is a step away from the Ottolenghi tradition of middle eastern flavours to a fusion of his style with the Asian ingredients brought to his new restaurant Nopi by Australian chef Ramael Scully. The recipes are also more "restauranty" than before so I'm curious to see how easy they are to recreate at home.