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  • Published: 3 September 2012
  • ISBN: 9780091943745
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 320
  • RRP: $49.99
Categories:

Jerusalem




Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

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.

  • Published: 3 September 2012
  • ISBN: 9780091943745
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 320
  • RRP: $49.99
Categories:

About the authors

Yotam Ottolenghi

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi

Sami Tamimi

Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.

Praise for Jerusalem

a magical feast

BBC Good Food Magazine

Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city

The Telegraph Magazine

A complicated love letter to a city…a memorable book that has as much to do with friendship as with food

The Guardian

Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity

The Financial Times

‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history

The Sunday Telegraph

An evocative book about the overlapping cultural and culinary traditions of an often fraught city, Jerusalem pays tribute to Yotam Ottolenghi’s childhood in the Jewish west and Sami Tamimi’s in the Muslim east

Metro

The recipes are as stunning as you’d expect from Ottolenghi

The Sunday Times Culture

Discover more

Article
Stuffed aubergine recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem. 

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