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.
Featured Recipes from Jerusalem Click here for the recipe for Na’ama’s Fattoush [PDF] Click here for the recipe for Spiced Cookies [PDF] Click here for the recipe for Stuffed Eggplant with Lamb and Pine Nuts [PDF]
*Starred Review* The true definition of a melting pot, it seems, can be found through foods, or so Ottolenghi and Tamimi contend. As former residents of Jerusalem and now well-acclaimed London restaurateurs, they have compiled a luscious, photographic collection of 120 recipes with origins encompassing various religions, countries, and, occasionally, continents. The history of the city and of foods found there are sprinkled throughout the text, as are visuals not only of recipes but also of the people who inhabit Jerusalem and beyond. Expect discourses on the humble aubergine (eggplant); za’atar, a native herb; hummus wars; and even Georgian cuisine. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake). Measurements are computed in grams, and, unfortunately, the more exotic ingredients, such as arak and zhoug, might prove elusive to all but the most avid chefs. Yet the passion and skill evident in this collection of Mediterranean cuisine are contagious. –Barbara Jacobs
See all Editorial Reviews
It’s become my top cookbook. However, these are not the kind of recipes where you look in the refrigerator, gather whatever you’ve got and you prepare a last minutes Ottolenghi dish. They take time, have a few ‘moving pieces’, require an artistic moment, and a couple of days of foraging for the ingredients (including going to Amazon to order some of the more exotic ingredients.) But the results are spectacular. It is for special dinners, even if it is just for yourself. The blend of flavors (do keep the proportions noted in the recipe), the result of mixing spices and ingredients that upon reading one’s eyebrows go up, is truly magical. And it has recipes with meat and fish. Yes!
- Title: Jerusalem
- Autor: Yotam Ottolenghi
- Publisher (Publication Date): Ebury Digital (September 6, 2012)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)