Yotam Ottolenghi's latest release features cooking that's more involved than his fans are used to—it's also less veggie centric. The food comes from NOPI, the London fine dining restaurant where coauthor Ramael Scully is head chef. Dishes like Spiced Buttermilk Cod with Urad Dal have been streamlined, but this is definitely a restaurant cookbook. Ottolenghi's signatures—intense flavors, unique combinations, vivid compositions—persist, but thanks to Scully's Malaysian roots, they intersect boldly at the Asian pantry. A thorough glossary will help you navigate all those new ingredients.

Price: $40