Jerusalem: A Cookbook

Jerusalem: A Cookbook

Hardback

By (author) Yotam Ottolenghi, By (author) Sami Tamimi

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 320 pages
  • Dimensions: 201mm x 277mm x 30mm | 1,361g
  • Publication date: 16 October 2012
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1607743949
  • ISBN 13: 9781607743941
  • Edition statement: New.
  • Illustrations note: 130 FULL-COLOR PHOTOS
  • Sales rank: 567

Product description

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 and Sami Tamimi explore the vibrant cuisine of their home city with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet."

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Author information

Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv. In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London. Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the "New York Times "bestselling" "books" Plenty, Jerusalem," and "Ottolenghi." SAMI TAMIMI is a partner and head chef at Ottolenghi and coauthor of "Ottolenghi: The Cookbook."

Review quote

"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as "the center of the universe" Ottolenghi and Tamimi only promise "a glimpse into [the] hidden treasure" of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well." -"Publisher's Weekly", 7/16/12

Table of contents

Introduction  Jerusalem food  The passion in the air  The recipes  A comment about ownership  History    Vegetables Beans & Grains  Soups  Stuffed  Meat  Fish  Savory Pastries  Sweets & Desserts  Condiments  Index  Acknowledgments