A collection of 120 recipes exploring the flavors of Jerusalem from the "New York Times "bestselling author of "Plenty," one of the most lauded cookbooks of 2011.
In "Jerusalem, "Yotam""Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.
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Comments about Jerusalem:
I love this book, the stories accompanying the recipies are great, so descriptive. Everything I have tried has worked really well so far.
Winner, IACP Awards 2013- Cookbook of the Year Winner, IACP Awards 2013- International "The best cookbooks are the ones with a strong sense of place--and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel." --Heidi Swanson, author of "Super Natural Every Day" "Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn't think it was possible, but Ottolenghi has outdone himself with "Jerusalem."" --Suzanne Goin, author of "Sunday Suppers at Lucques" "Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; "Jerusalem" is infused with Middle Eastern flavor and "Plenty"'s gorgeous, rustic sensibilities." --Joan Nathan, author of "The Foods of Israel Today " "People say that food, like soccer, erases differences--that sharing salt creates a bond. In "Jerusalem," Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city." --Tamar Adler, author of "An Everlasting Meal" ""Jerusalem" is a beautiful and necessary book. I'm going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention t
Number Of Pages: 320
Published: 16th October 2012
Publisher: Ten Speed Press
Dimensions (cm): 27.7 x 19.0 x 3.5
Weight (kg): 1.41