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Jerusalem

A Cookbook

Author Yotam Ottolenghi, Sami Tamimi
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Hardcover
$37.99 US
Clarkson Potter/Ten Speed | Ten Speed Press
On sale Oct 16, 2012 | 320 Pages | 9781607743941
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JAMES BEARD AWARD WINNER • IACP AWARD WINNER • Discover the stunning flavors of Jerusalem through 120 “vibrant . . . and consistently delicious” (Bon Appétit) recipes from the New York Times bestselling authors of Ottolenghi

“Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem.”—Heidi Swanson, author of Super Natural Simple

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 many 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.
Introduction 

Jerusalem food 

The passion in the air 

The recipes 

A comment about ownership 

History 
 
Vegetables

Beans & Grains 

Soups 

Stuffed 

Meat 

Fish 

Savory Pastries 

Sweets & Desserts 

Condiments 

Index 

Acknowledgments
  • SUBMITTED
    IACP Cookbook Award - Cookbook of the Year
© Pal Hansen

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

View titles by Yotam Ottolenghi
© Jenny Zarins
Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002, he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami’s third cookbook Falastin is co-authored with Tara Wigley and is a winner of the Fortnum & Mason Cookery Book of the Year, a James Beard Award nominee, an IACP Award winner and longlisted for The Art Of Eating Prize. View titles by Sami Tamimi

About

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • Discover the stunning flavors of Jerusalem through 120 “vibrant . . . and consistently delicious” (Bon Appétit) recipes from the New York Times bestselling authors of Ottolenghi

“Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem.”—Heidi Swanson, author of Super Natural Simple

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 many 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.

Table of Contents

Introduction 

Jerusalem food 

The passion in the air 

The recipes 

A comment about ownership 

History 
 
Vegetables

Beans & Grains 

Soups 

Stuffed 

Meat 

Fish 

Savory Pastries 

Sweets & Desserts 

Condiments 

Index 

Acknowledgments

Awards

  • SUBMITTED
    IACP Cookbook Award - Cookbook of the Year

Author

© Pal Hansen

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

View titles by Yotam Ottolenghi
© Jenny Zarins
Sami Tamimi was born and raised in Jerusalem and immersed in food since childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. In 2002, he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. As the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Sami’s third cookbook Falastin is co-authored with Tara Wigley and is a winner of the Fortnum & Mason Cookery Book of the Year, a James Beard Award nominee, an IACP Award winner and longlisted for The Art Of Eating Prize. View titles by Sami Tamimi

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