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.
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.
YOTAM OTTOLENGHI owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. SAMI TAMIMI is the head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.