Jerusalem
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Jerusalem

4.27 (15,607 ratings by Goodreads)
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Description

Winner of the Observer Food Monthly Cookbook of the Year 2013.
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. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.

Jerusalem sets 100 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 recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.

Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
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Product details

  • Hardback | 320 pages
  • 202 x 278 x 30mm | 1,404g
  • Ebury Press
  • London, United Kingdom
  • English
  • w. num. col. photos
  • 0091943744
  • 9780091943745
  • 354

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Table of contents

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
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Review Text

"‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history"
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Review quote

"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 *
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About Yotam Ottolenghi

Yotam Ottolenghi (Author) Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI and ROVI restaurants. He writes a weekly column in The Guardian's FEAST magazine and has published seven Sunday Times and New York Times bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; SWEET with Helen Goh; and OTTOLENGHI SIMPLE with Tara Wigley. Yotam has made two 'Mediterranean Feasts' series for More 4, a BBC4 documentary, 'Jerusalem on a Plate' and his hugely popular 'Simple Pleasures' podcast. ottolenghi.co.uk. @ottolenghiSami Tamimi (Author) 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.
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Rating details

15,607 ratings
4.27 out of 5 stars
5 57% (8,823)
4 26% (4,105)
3 10% (1,495)
2 4% (557)
1 4% (627)
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