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Jerusalem - Sami Tamimi

Hardcover

Published: 3rd September 2012
In Stock. Ships today or next business day from Australia
RRP $49.99
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Published: 6th September 2012
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The long-awaited third cookbook from Yotam Ottolenghi, exploring the recipes and flavours of his home city of Jerusalem

Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. The two only met when they worked together in London nearly 30 years later, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 120 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From soups (frikkeh, chicken with kneidelach), meat and fish (chicken with cardamom rice, sharmula bream with rose petals), vegetables and salads (chargrilled squash with labneh and pickled walnut salsa), pulses and grains (beetroot and saffron rice), to cakes and desserts (fig and arak trifle, clementine and almond cake), there is something new for everyone to discover. Packed with beautiful food and location photography, thoughtfully designed and inspired by two very different childhoods in the same city, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

About the Authors

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.

Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.

WRITE A REVIEW

Beautiful Book

5

So many usable recipes to use everyday and inspire variations.

Brisbane

This book fills me with the desire to cook

5

The first time I saw this book I was inspired to rush home and try several recipes. I started noting recipes for later but found I wanted to note every one of them. I bought it instead. 😃

Queensland Australia

true

Fantastic

5

Beautiful cookbook! Many of the recipes have lots of elements to it but definitely worth the effort. Try the Pan-Fried Sea Bream with Harissa & Rose absolutely stunning dish.

Melbourne

true

Beats boring meat & three veg!!

5

Very fast reliable delivery

Gippsland

true

And Now for Somthing Completely Different

4

We were served beef and lamb meatballs with broadbeans at a dinner party and were told the recipe came from "Jerusalem". We were also served its cake with fenugreek. Both were divine. Since receiving the book we've made the meatballs for a dinner party and everyone loved the dish, but we knew we'd really hit the successful recipe jackpot when the gourmet cook in the group told us (repeatedly, and over several subsequent meetings) that the meatball dish was delicious, excellent etc There are many interesting and somewhat challenging recipes in "Jerusalem" so it is not something I would recommend for beginner cooks. Many steps, many techniques. But worth it!

Sydney AU

true

Most used cookbook - ever!

5

My husband and I (we are both chefs) love this book. The flavours and the pairing of ingredients are amazing.. and so easy and quick to do. Everything from the meat, dishes, rice and legumes, vegetables to desserts are all amazing. I have never used a cook book more!!

sydney

true

A new, spicy, elegant classic

5

Perfect mix of simple and complex recipes, good for school nights and entertaining. Sure to impress!

Cairns

true

Spice is nice

5

Great recipes from the middle east.My spice rack has tripled. Many of the dishes have become a weekly favorite. Perfect for a gift.

Mooloolaba

true

Wonderful book & story of Yottam & Sammi

5

A fabulous coffee table book which looks and feels terffic, with its fabric feel hardback cover. Amazing easy seasonal recipes to enjoy year round.

Melbourne, AU

true

Lovely Book for confident coooks

5

This is a beautiful book with lovely writing and recipes. Don't buy this if you are looking for simple recipes with few ingredients. This is a book for the confident cook looking for new and interesting recipes.

Sydney Au

true

Jerusalem

4.9 13

100.0

"a magical feast" * BBC Good Food Magazine * "Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi's) war-torn native city" * The Telegraph Magazine * "A complicated love letter to a city...a memorable book that has as much to do with friendship as with food" * The Guardian * "Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity" * The Financial Times * "`(A) celebration of the complex currents that shaped Jerusalem's culinary, as well as political, history" * The Sunday Telegraph *

* i: Introduction**1: Jerusalem food*2: The passion in the air*3: The recipes*4: A comment about ownership*5: History* ii: Vegetables* iii: Pulses & Grains* iv: Soups* v: Stuffed* vi: Meat* vii: Fish* viii: Savoury Pastries* ix: Sweets & Desserts* x: Condiments* xi: Index* xii: Acknowledgements
Yotam Ottolenghi

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and JERUSALEM. Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate. 

Visit Yotam Ottolenghi's Booktopia Author Page


ISBN: 9780091943745
ISBN-10: 0091943744
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 320
Published: 3rd September 2012
Publisher: Ebury Publishing
Country of Publication: GB
Dimensions (cm): 27.7 x 20.1  x 3.1
Weight (kg): 1.4
Edition Number: 1