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    Jerusalem: A Cookbook (Hardback) By (author) Yotam Ottolenghi, By (author) Sami Tamimi

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    DescriptionA 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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    A Cookbook
    Authors and contributors
    By (author) Yotam Ottolenghi, By (author) Sami Tamimi
    Physical properties
    Format: Hardback
    Number of pages: 320
    Width: 201 mm
    Height: 277 mm
    Thickness: 30 mm
    Weight: 1,361 g
    ISBN 13: 9781607743941
    ISBN 10: 1607743949

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FB
    BIC subject category V2: JFSR1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC geographical qualifier V2: 1QRM
    BIC subject category V2: WBN, WBH
    BISAC Merchandising Theme: ET120
    Ingram Theme: ETHN/JUDAIC
    BISAC Merchandising Theme: ET135
    Ingram Theme: CULT/MIDEST
    LC subject heading:
    DC21: 641.5676
    Ingram Theme: CULT/MEDITR
    B&T Modifier: Subject Development: 08
    DC22: 641.5/676
    B&T Modifier: Subject Development: 48
    DC22: 641.5676
    B&T Modifier: Geographic Designator: 56
    B&T Approval Code: A97406026
    LC subject heading:
    BISAC V2.8: CKB059000, CKB049000, CKB055000
    LC subject heading: ,
    B&T Approval Code: A97406029
    LC subject heading:
    BISAC V2.8: CKB093000
    LC subject heading: , , ,
    BISAC region code:
    LC classification: TX725.M628 O88 2012
    Ingram Theme: ASPT/DESTAS
    Thema V1.0: WBA, WBH, WBN
    Edition statement
    New ed.
    Illustrations note
    Imprint name
    Publication date
    16 October 2012
    Publication City/Country
    Berkeley CA
    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
    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
    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