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.
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 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.
Customer ReviewsSee All
Easy and very good
I got this book for Christmas and have cooked about 1-2 recipes from the book since. I have tried two roast chickens (clementine and arak, artichoke and lemon), spinach salad with dates and almond, pasta with yoghurt peas and chilli, barley risotto, and the mejadra (lentil and rice). All of them are easy and simple enough for weeknight cooking. But you don't sacrifice flavour for simplicity. All the dishes I have cooked from the book are so delicious. I would highly recommend this book to anyone who loves to cook and eat.
I bought this book as a friend cooked a couple of recipes from it and I loved them. The few recipes I have tried in it have wonderful, fresh interesting flavours and make a welcome change from the types of cuisine I have tried before. The recipes I have tried have also been easy to follow and haven't used excessive ingredients. I have noticed there seems to be tendency in some TV chef books to use unnecessary and expensive ingredients which I haven't found in this book so far.