Jerusalem: A Cookbook by Yotam OttolenghiJerusalem: A Cookbook by Yotam Ottolenghi

Jerusalem: A Cookbook

byYotam Ottolenghi

Hardcover | October 16, 2012

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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.
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...
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Title:Jerusalem: A CookbookFormat:HardcoverDimensions:320 pages, 10.94 × 7.97 × 1.14 inPublished:October 16, 2012Publisher:Ten Speed PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1607743949

ISBN - 13:9781607743941

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Reviews

Rated 5 out of 5 by from New recipes I have found so many new favourite recipes in this book. It's also given me the opportunity to discover new spices!
Date published: 2017-11-06
Rated 3 out of 5 by from ok I couldn't put this book down. There is always something going on that keeps you reading
Date published: 2017-10-04
Rated 4 out of 5 by from Love Love Love I love Yotam Ottolenghi cookbooks! I never make anything from them I just drool over the photos. #plumreviews.
Date published: 2017-05-22
Rated 5 out of 5 by from This author never fails to deliver I particularly love this book because the recipes are great as you might expect from this author, but there are so many personal touches and background information. The pictures are lavish and take you on a journey. The chicken with Cardamom Rice is a regular at my table.
Date published: 2017-05-16
Rated 4 out of 5 by from Love this Lots of healthy Mediterranean recipes to choose from and the ingredients aren't too exotic
Date published: 2017-05-16
Rated 5 out of 5 by from Amazing! So many great recipes! Also great stories about Jerusalem
Date published: 2017-03-30
Rated 4 out of 5 by from Great Book! Delicious recipes...just feel like it has a lot of ingredients...I would like to simplify it.
Date published: 2017-03-20
Rated 5 out of 5 by from Wonderfully exotic from simple 10 minutes to wonderful slow stews, grilled foods..... this book is a superb introduction to the cusine of the middle east. The authors make things approachable, and the photogrphy is stunning!
Date published: 2017-03-14
Rated 5 out of 5 by from fantastic Gorgeous photos and the recipes are wonderful!
Date published: 2017-03-07
Rated 5 out of 5 by from Another excellent book from Ottolenghi I bought this book after enjoying Plenty. This book has great recipes for meat eaters and vegetarians. There flavour combinations are very interesting. The photos are lovely and the recipes are easy to follow. Great book!
Date published: 2017-02-19
Rated 5 out of 5 by from You can almost imagine yourself being in Jerusalem Loved the stories and anecdotes accompanying each recipe. Great photos too!
Date published: 2017-02-16
Rated 5 out of 5 by from Great Book! Great book. Wonderful and delicious recipes teaching you about israeli food
Date published: 2017-01-31
Rated 5 out of 5 by from Wonderful Tasty, fragrant recipes. Worth the adventure.
Date published: 2017-01-19
Rated 5 out of 5 by from Inspiring This book is truly wonderful. It helped me come out of my shell with the different flavor profiles and introduced me to a whole new world of flavor
Date published: 2017-01-12
Rated 5 out of 5 by from A go-to cookbook for me Stuffed with great recipes, most very accessible if you know how to cook, three of the recipes in here have entered regular rotation in our house: Chicken with cardamom rice, mejadara (lentils and rice with fried onions) and Krantz cakes (babka). Delicious, even as leftovers.
Date published: 2016-12-14
Rated 5 out of 5 by from My go to cookbook This is a great middle-eastern cookbook. I've made several of the recipes and they are all tasty and really easy to follow!
Date published: 2016-12-08
Rated 5 out of 5 by from Simple and tasty Great book, easy to follow
Date published: 2016-11-20
Rated 5 out of 5 by from Fantastic cook book I love this book and love Yotam! Beautiful pictures #plumreview
Date published: 2016-11-17
Rated 5 out of 5 by from Yummy I really like this book - I've used many of the recipes (chicken and rice done differently! so good) and my guests love what I make.
Date published: 2016-11-08
Rated 5 out of 5 by from My favourite cookbook! Extraordinary! I love the recipes and so far have made 2 dinner parties from many of the recipes. The recipes are healthy , tasty and pleasing to the eye. The chefs and book deserve a standing ovation!
Date published: 2014-06-14
Rated 5 out of 5 by from Eye catching recipes! If this book does not make you want to go to the market and get good fresh and delicious ingredients, nothing will. The recipes are well explained, they sound delicious and the pictures make my mouth water!Yotam Ottolenghi gives a bit of the history of the recipes and it is fascinating.
Date published: 2014-01-02
Rated 5 out of 5 by from Great recipes, great pictures, great stories! I adore this cookbook. I have made a number of recipes from it and they have been a big hit. In particular, the shashuka has become a Sunday morning treat, making poached eggs an easy indulgence. The combination of Palestinian and Israeli recipes, the illustrations and the stories makes this a fantastic book, both to cook from and to read in bed, a particular delight of mine.
Date published: 2013-09-30

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

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 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 the few dozen copies to give as gifts.)” —Jonathan Safran Foer, author of Eating Animals   “Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!” —Deborah Madison, author of Vegetarian Cooking for Everyone"The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city's cuisine for centuries...I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes - both vegetarian and non-vegetarian, but all oh so enticing." —Marissa Lippert, nourish-nyc.com"The book is gorgeous, perfect to work your way through one recipe at a time."—Food52“These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”—Bon Appetit, September 2012"It's a cookbook that's not only timely but also deeply personal. And seen through the eyes of two expats (both men live and work in England)--one Jewish, the other Palestinian--you're exposed not only to the simplicity of flavors but also to the complexities of food as politics. That food can be this charged might be surprising for some, but that it's so delicious is undeniable."—Epicurious.com"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