Jerusalem: A Cookbook

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Jerusalem: A Cookbook

by Yotam Ottolenghi

Ten Speed Press | October 16, 2012 | Hardcover

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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.

Format: Hardcover

Dimensions: 320 Pages, 7.87 × 10.63 × 1.18 in

Published: October 16, 2012

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607743949

ISBN - 13: 9781607743941

Found in: International

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– More About This Product –

Jerusalem: A Cookbook

Jerusalem: A Cookbook

by Yotam Ottolenghi

Format: Hardcover

Dimensions: 320 Pages, 7.87 × 10.63 × 1.18 in

Published: October 16, 2012

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607743949

ISBN - 13: 9781607743941

About the Book

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. Ottolenghi re-teams with his friend Tamimi to explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities.

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

From the Publisher

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.

About the Author

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.

Editorial Reviews

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
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