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Jerusalem: A Cookbook

(HC )
(3 Customer Reviews)
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$35.00
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Product Details:

HC :
320 Pages
Publisher:
Ten Speed Press-Celestial Arts
Pub. Date:
Oct 16, 2012
Photos:
Color Photographs
Our Part #:
348702
ISBN-10:
1607743949
ISBN-13:
9781607743941

Description:

Click here for interiors, an excerpt, a recipe and more.

2013 James Beard Award Winner for International Category

2013 IACP Cookbook of the Year and Winner in the International Catebory!

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 reteams with his friend (and co-owner of his restaurants), Sami Tamimi, to 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.

Other Books By This Author:

  1. Ottolenghi:




1. Anonymous User on 8/7/2013, said:

As a veteran cook, i can say that the recipes in this book are easy to follow and incredibly evocative of the multi-ethnic traditions in Israel. The authors have an insider's understanding of the culinary why and how's of this area of the world. The book itself is beautifully printed with padded hard covers and incredible color reproduction! Worth the investment!

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2. Anonymous User on 1/28/2013, said:

It's a beautifully photographed book. The recipes are interesting but have less flavor than I thought they would. They are also labor intensive -- there's one rice dish I like but you cook the 2 rices separately, fry onion strips and saute a chick pea mixture. 4 pans and 40 minutes later you have a side dish. A good side dish but a side dish that will have you washing many, many pans.

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3. Anonymous User on 1/25/2013, said:

Great cookbook!

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