Awards

• Winner of Gourmand World Cookbook Awards: Best Mediterranean Cuisine Book 2013.
• Winner of Guild of Food Writers Award 2013 (UK)
• Winner of Guild of Food Writers Book of the Year Award (Food Book) 2013.
• Winner of Guild of Food Writers: Cookery Book Award 2013 (UK)
• Winner of International Association of Culinary Professionals 2013 (UK)
• Winner of James Beard Awards 2013 (UK)
• Winner of James Beard Foundation Award 2013.
• Winner of Observer Food Monthly Awards: Readers' Award - Best New Cookbook 2013.

Overview

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.

Full Product Details

9780091943745

Table of Contents

Reviews

'(A) celebration of the complex currents that shaped Jerusalem's culinary, as well as political, history * The Sunday Telegraph * Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity * The Financial Times * A complicated love letter to a city...a memorable book that has as much to do with friendship as with food * The Guardian * Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi's) war-torn native city * The Telegraph Magazine * a magical feast * BBC Good Food Magazine *

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

Author Information

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His 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 (Author) 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 to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. Sami moved to London in 1997 and worked at Baker & 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. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A Cookbook, which the New York Times recently named as one of the 25 most influential cookbooks from the last 100 years. Sami's third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum & Mason Cookery Book of the Year 2021. Sami's first solo cookbook, Boustany, will be published in 2025.

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