: The book introduces ingredients like pandan leaves, lemongrass, miso, and kaffir lime into the traditional Ottolenghi repertoire.

The core of NOPI: The Cookbook is the collaborative tension between Ottolenghi and Scully. While Ottolenghi is famous for "The Ottolenghi Effect"—dishes defined by color, bounty, and Mediterranean staples like pomegranate seeds and tahini—Scully brings a "distinctive Asian twist" from his Malaysian-Australian background.

: The authors reflect on their creative process as a "three-headed creature," often debating the necessity of complex garnishes versus Ottolenghi's simpler instincts. From Restaurant Pass to Home Kitchen Is Nopi a Cookbook Ahead of Its Time? - Food52