A Cookbook

Ottolenghi, Yotam

Book - 2012
Average Rating: 4 stars out of 5.
"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 re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet"-- Provided by publisher.

Publisher: Berkeley : Ten Speed Press, c2012
Edition: 1st U.S. ed
ISBN: 9781607743941
Branch Call Number: 641.5676 O918j 2012
Characteristics: 318 p. :,col. ill. ;,28 cm
Additional Contributors: Tamimi, Sami


From Library Staff

Two chefs from Jerusalem, a Jew and a Palestinian, present recipes from their native city that are extraordinarily vivid.

From the critics

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Oct 29, 2014
  • Saffywaffy rated this: 5 stars out of 5.

Having watched Yotam on tv in the UK, and been very impressed with the freshness of his cooking, this book didn't disappoint. Very interesting learning a bit about the people and what they eat. Have bought pomegranate molasses to try his wheatberries and chard recipe.

Oct 29, 2013
  • Lucchesa rated this: 5 stars out of 5.

This is more than a cookbook; it's an introduction to the wildly complex food cultures of Jerusalem viewed by two native sons, one Jewish, one Muslim. It's a plea for communication and cooperation, a proof that the city's inhabitants have more similarities than differences (even if they never agree on what baba ghanoush is). It's filled with photographs that are both beautiful & interesting. And it passes test one of a great cookbook - the recipes are delicious. As a vegetarian much of the book was off limits, but there is still a lot of fabulous food here for me to try, and even if I needed a few specialty ingredients like sumac & pomegranate molasses, the recipes I tried came out really well.

Mar 22, 2013
  • elleche rated this: 5 stars out of 5.

I've cooked a number of the recipes for a dinner party and everything came out delicious. Love the photography, the detailed touches...more than just a cookbook. Having visited Israel, Yotam & Sami deliver the real deal!

Mar 21, 2013

My husband and I love Mediterrean food and this book really delivers.
The receipes are actually quite easy and the dishes turn out exactly as they are supposed to.
I had to get a few extra ingredients that I normally don't keep but most of the grocery stores have them so I didn't go out of my way.

Nov 24, 2012

The power of great food to bridge cultures...


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