Head from the Middle East to the Far East with the newest book from famed chef Yotam Ottolenghi. Penned along with chef Ramael Scully of London hot spot Nopi, this collection of inventive recipes hits every sweet spot along the flavor trail. 

The combination of prawns and feta is a classic Greek combination — Prawns saganaki — that we’ve been playing with since the first Ottolenghi book. It’s a lovely dish to do, as everything can be prepared in advance and just cooked before serving. If we were to enter any NOPI recipe for a 15-minute-supper competition, this would be it. Get prawns as fresh as you can: It means you can leave the heads on, and their bright red bodies look just wonderful when they are cooked. It’s almost a must to serve this with some crusty white bread to mop up the juices.

Reprinted with permission from NOPI: The Cookbook