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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 and Sami Tamimi explore� the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
- Sales Rank: #1196 in Books
- Brand: Random House
- Model: 25650568
- Published on: 2012-10-16
- Released on: 2012-10-16
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.30" w x 8.10" l, 3.11 pounds
- Binding: Hardcover
- 320 pages
- Gourmac Melamine 12.5' Skimmer, White Set of 2
Amazon.com Review
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]
From Booklist
*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
Review
Winner, IACP Awards 2013- Cookbook of the Year�
Winner, IACP Awards 2013-�International
“The best cookbooks are the ones with a strong sense of place—and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.”
—Heidi Swanson, author of Super Natural Every Day
�
“Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.”
—Suzanne Goin, author of Sunday Suppers at Lucques
�
“Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty’s gorgeous, rustic sensibilities.”�
—Joan Nathan, author of The Foods of Israel Today
�
“People say that food, like soccer, erases differences—that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city.”
—Tamar Adler, author of An Everlasting Meal
�
“Jerusalem is a beautiful and necessary book. I’m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)”
—Jonathan Safran Foer, author of Eating Animals
�
“Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!”
—Deborah Madison, author of Vegetarian Cooking for Everyone
"The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city's cuisine for centuries...I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes - both vegetarian and non-vegetarian, but all oh so enticing."�
—Marissa Lippert, nourish-nyc.com
"The book is gorgeous, perfect to work your way through one recipe at a time."
—Food52
“These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”
—Bon Appetit, September 2012
"It's a cookbook that's not only timely but also deeply personal. And seen through the eyes of two expats (both men live and work in England)--one Jewish, the other Palestinian--you're exposed not only to the simplicity of flavors but also to the complexities of food as politics. That food can be this charged might be surprising for some, but that it's so delicious is undeniable."
—Epicurious.com
"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 [the] 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."
—Publisher's Weekly, 7/16/12
Most helpful customer reviews
364 of 378 people found the following review helpful.
Amazing. Doable. So good.
By Heather F.
This cookbook is approachable and the recipes are actually something you will make...and then make again. If you love Middle Eastern cuisine, buy this. I have made the basic Hummus...it takes some time, so be aware that you need 24 hours. It was so good. I agree with the authors that if anything is going to bring the middle east to peace..it's gotta be the hummus. The other thing I made was the Couscous with tomato and onion. Love the flavors, I will make both of these again. The great thing about the recipes are, they aren't so wild that you can't imagine making them. The ingredients are, for the most part, easy to find. The techniques are simple enough for the home cook. Falafel is next on the list.
****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make. This is what the moms and grandmas make. That's the kind of food I want to make as well, good home cooking.
369 of 390 people found the following review helpful.
Top 10 cookbook
By Olaiya Land
I almost never post reviews, but this books is so wonderful, I felt compelled to add to the accolades it's receiving. I am a professional cook, so I buy and cook from a TON of cookbooks. Many I use mainly for inspiration in terms of flavor combinations because the recipes don't actually work so well. Some I use to explore new techniques. This cookbook offers both; the recipes work (I should note I have the UK edition without US conversions)--many of the techniques are new to me and they work well--and the flavors are amazing. And it's a gorgeous cookbook as well.
The first recipes I made from this book were the roasted cauliflower salad with celery, hazelnuts and pomegranate and the sofrito chicken. I figured there was no way the cauliflower salad could be anything but delicious, and it was. But I had my doubts about the chicken--the recipe involved several steps (browning the chicken, seasoning the chicken, steam-roasting the chicken, frying potatoes and garlic and then adding them to the chicken and its juices). I didn't think it would be any better than a simple roast chicken and vegetables (which is hard to improve on when done well). But it was unbelievably delicious! And had a texture and subtlety of flavor I had never tasted before.
It's true that some of these dishes are not week-night fare--as one reviewer mentioned, you can't throw them all on the table in under an hour. But many of them are. A quick read-through of the recipe should let you know which are quicker and which take an hour or more of prep and cooking.
I am adding this cookbook to my top 10 list because a) it's a beautiful, well-written book, b) the recipes work very well when followed to the letter, but there's lots of room for improvisation, c) the flavor and texture combinations are complex, subtle and well-balanced, and d) the dishes are delicious.
Happy Cooking!
2 of 2 people found the following review helpful.
Believe the Hype...
By R. Russ
I'll keep it short.
If I had only one cookbook to take to my desert island this would be it.
The recipes are consistently among the most delicious, filling and soul nurturing that I've found in any one single book in my kitchen library. The humus recipes alone are worth the price of admission. I realize that such generalized praise is hardly enough to convince most people to consider purchasing this wonderfully inspired book but I'd ask you dear reader to check out any one recipe in the book and know with some absurdness that the remaining recipes are just as healthy, delicious and inspired as the first.
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