Dimensions: 320 pages, 10.9 × 7.94 × 1.36 in
Published: October 16, 2012
Publisher: Appetite by Random House
The following ISBNs are associated with this title:
ISBN - 10: 044901567X
ISBN - 13: 9780449015674
From the Publisher
With Jerusalem, Ottolenghi re-teams with his friend and
co-owner of his restaurants, Sami Tamimi. Both men were born in
Jerusalem in the same year: Tamimi on the Arab east side and
Ottolenghi in the Jewish west. In this book they explore the
vibrant cuisine of their home city together, and present an
authentic collection of recipes that reflects the city''s melting
pot of Muslim, Jewish, Arab, Christian and Armenian
From their unique cross-cultural perspectives, Ottolenghi and
Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken
with Kneidelach), to meat and fish (Chicken with Cardamom Rice;
Sharmula Bream with Rose Petals), to vegetables and salads
(Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses
and grains (Beetroot and SaffronRice); and cakes and desserts (Fig
and Arak Trifle; Clementine and Almond Cake). Their cookbook is
illustrated with 130 full-colour photographs, showcasing their
sumptuous dishes in the dazzling setting of Jerusalem city.
Ottolenghi and Tamimi have five bustling restaurants in London, UK.
Ottolenghi is one of the most respected chefs in the world; his
latest cookbook, Plenty, was a New York Times
bestseller and one of the most lauded cookbooks of 2011.
Jerusalem is his most personal, original and beautiful
About the Author
YOTAM OTTOLENGHI is a Cordon Bleu-trained Chef, the author of two
best-selling cookbooks, and the owner of an eponymous group of
restaurants with four branches in London, plus a high-end
restaurant, Nopi, also in London.
SAMI TAMIMI is the head chef at Ottolenghi and co-author of
Ottolenghi: The Cookbook. The author lives in London.
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