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Jerusalem: A Cookbook Hardcover – October 16, 2012
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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.
- Print length320 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateOctober 16, 2012
- Dimensions7.95 x 1.04 x 10.91 inches
- ISBN-101607743949
- ISBN-13978-1607743941
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Editorial Reviews
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
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
About the Author
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. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Ottolenghi: The Cookbook.
Product details
- Publisher : Ten Speed Press; 33990th edition (October 16, 2012)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 1607743949
- ISBN-13 : 978-1607743941
- Item Weight : 2.99 pounds
- Dimensions : 7.95 x 1.04 x 10.91 inches
- Best Sellers Rank: #10,317 in Books (See Top 100 in Books)
- Customer Reviews:
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About the authors
Sami Tamimi (Author) Sami Tamimi was born and raised in Jerusalem and was immersed in food from 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 1990's. Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. 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. In his position 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 co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
Yotam Ottolenghi is the restaurateur and chef-patron of seven UK-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE which was also selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian since 2006 and is a regular contributor to the New York Times Magazine. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’ has led to what some call “The Ottolenghi effect”. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes outstanding, uncomplicated, and eye-opening. They appreciate the organization and information the authors share about each dish. Readers describe the photography as great and a feast for the senses. They also find the storyline interesting and helpful for getting a feel for the culture. They praise the content as well-written, with lots of history and explanations of culture and cuisine. They mention the book has good vegetarian choices and is suitable for many different occasions. Customers also mention the recipes are very healthy. Opinions are mixed on freshness, with some finding it great and unique, while others say the ingredients are hard to find.
AI-generated from the text of customer reviews
Customers find the recipes in the book outstanding, with Mediterranean flavor. They also appreciate the colorful pictures and descriptive ingredients needed for each dish.
"...But I have also loved the recipes for less typical fare, like Turkey and Zucchini Burgers with Scallions and Cumin, Braised Eggs with Lamb, and..." Read more
"...the eggs a little too long, but it didn’t affect how amazingly delicious the dish was. I can’t wait to make it again...." Read more
"It's an "over-the-top" wonderful cookbook! Great photos included...." Read more
"...The recipes are carefully selected, packed with flavor, uncomplicated, and eye-opening...." Read more
Customers find the recipes in the book uncomplicated, well explained, and natural. They appreciate the organization and information the authors share about each dish. Readers also mention that the format is easy to get hold of and the recipes lend themselves to some interpretation.
"...Some are more ambitious than others, but many are easy enough to make for a typical weeknight -- once you make sure that you have the proper..." Read more
"...I appreciate the organization of the cookbook and the information the authors share about each dish, it’s ingredients, and variations / substitutions..." Read more
"...The recipes are carefully selected, packed with flavor, uncomplicated, and eye-opening...." Read more
"...The photos are beautiful, and the recipes are great and lend themselves to some interpretation which is just what I like...." Read more
Customers find the photography in the book great and outstanding. They also mention that the sights of Jerusalem are outstanding and the book is a feast for the senses.
"...can have a great concept and gorgeous photos -- and the photos in this book are wonderful -- but it is no good to anyone without clear, readable and..." Read more
"It's an "over-the-top" wonderful cookbook! Great photos included...." Read more
"...Pretty photos of Jerusalem life: I really like looking at the pictures in this book, which depict life in both Israeli and Palestinian Jerusalem...." Read more
"This book is a feast for the senses...." Read more
Customers find the storyline interesting, refreshing, and fun. They also say it provides a fun look into Jerusalem culture and customs through the eyes of two people. Customers also mention that the book has a mini-history of the Middle East for background reference.
"Jerusalem is a perfect storm of a book: it combines an amazing story with stunning photographs and mouth-watering recipes...." Read more
"...It was INCREDIBLE. This book has all the basics and some new twists. I love all the eggplant based ideas, as well as the lamb.*..." Read more
"...The combination of flavors are so exotic and intriguing, that I found many things I marked to try...." Read more
"...Two other things I liked about this cookbook were the general tone of the interesting narrative that introduces the book--it emphasizes the..." Read more
Customers find the book's content well-written, with lots of history and explanations of culture and cuisine. They also enjoy the introductions and anecdotes, saying it makes the exotic accessible. Readers also mention that the book has all the basics and some new twists, instructs kindly and with enthusiasm, and presents intended outcomes that are entirely accessible.
"...about the recipes in Jerusalem is that the food seems familiar and exotic at the same time...." Read more
"...It was INCREDIBLE. This book has all the basics and some new twists. I love all the eggplant based ideas, as well as the lamb.*..." Read more
"...The book was very educational as well, I now whip up a quick delicious tahini sauce found in one recipe for on-the-go lunches, such as over a..." Read more
"...beautiful illustrations, well-written recipes, and lots of history/explanations of culture and cuisine throughout. My cousin is going to love this." Read more
Customers find the book has good vegetarian choices that are more than glorified side dishes. They also appreciate the heavy use of spices and herbs in the dishes. Readers also say the recipes are concise, easy, and suitable for many different occasions.
"I've made several recipes so far and am enjoying the variety...." Read more
"...It also offers substitutions or variations that I find helpful. I have at least forty cookbooks, this is my favorite." Read more
"...The food is so healthy after made, lots of vegetables, beans and ancient grains...." Read more
"...- I have been trying to cut back on meat and this book has a great balance of veggie and non-veggie recipes.BUY!" Read more
Customers find the book's health content accessible, healthy, and wholesome. They also say it's an excellent choice for regular peeps that want a healthy do-able choice.
"...All the recipes I’ve tried so far are wonderful: they are flavorful, healthy, and easy to make...." Read more
"...However, the taste is exquisite. So healthy and fresh and perfectly seasoned. So glad to learn new cuisine!..." Read more
"...The recipes are so good and explained so well. The food is so healthy after made, lots of vegetables, beans and ancient grains...." Read more
"...but it is all healthy, refreshing and stunning to look at...." Read more
Customers are mixed about the freshness of the book. Some mention that it provides a great introduction to traditional foods from the region, and includes many of the wonder dishes they enjoyed there. They also say the recipes are filled with bright, fresh ingredients and dazzling combinations. However, some customers say the ingredients are hard to find.
"...Ottolenghi's recipes, mostly vegetarian, are filled with bright, fresh ingredients and dazzling combinations of flavors...." Read more
"...The ingredients can seem intimidating on some of the recipes but they are actually not hard to find once you start looking - and it is amazing what..." Read more
"...These dishes are anything but ordinary and boring and it's a wonder that there aren't restaurants serving this cuisine springing up everywhere...." Read more
"...The food is so healthy after made, lots of vegetables, beans and ancient grains...." Read more
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Top reviews from the United States
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But what about the recipes? A cookbook can have a great concept and gorgeous photos -- and the photos in this book are wonderful -- but it is no good to anyone without clear, readable and delicious recipes. I am happy to report that Jerusalem has that too. I have made eight or nine of the recipes so far, from salads to spice mixes to lamb, and each one has been a hit. Yes, I have had to go out and buy some new ingredients -- like ground sumac and bulgur wheat -- but it has been very worthwhile. I have also found myself with new appreciation for familiar ingredients, like flat-leaf parsley -- which I am now buying multiple bunches of a week -- and Greek yogurt.
What I love about the recipes in Jerusalem is that the food seems familiar and exotic at the same time. Oranges, fennel and chicken are all ingredients I have cooked with, but I never thought to combine them before reading the recipe for Roasted Chicken with Clementines and Arak. (Arak is a licorice-flavored liquor, but any licorice-flavored liquor, like Pernod or ouzo, would work just as well.) There are also, as I mentioned, many interesting vegetable recipes which I think would inspire any cook to experiment. Kohlrabi Salad anyone?
Among the recipes in Jerusalem that I have tried are familiar Middle Eastern dishes like fattoush and tabbouleh. And I love learning how to make these restaurant favorites at home. I have been so pleasantly surprised by how easy it is to make tabbouleh that I have been making it several times a week. But I have also loved the recipes for less typical fare, like Turkey and Zucchini Burgers with Scallions and Cumin, Braised Eggs with Lamb, and Roasted Chicken with Jerusalem Artichoke and Lemon. In fact, every recipe I have tried from Jerusalem has been fun to make and a pleasure to eat. Some are more ambitious than others, but many are easy enough to make for a typical weeknight -- once you make sure that you have the proper ingredients on hand. And that is just a matter of planning ahead.
I received this book 8 days ago, scanned through the recipes, and went out to buy some lamb, grains, and fresh veg/herbs on the weekend. I always have the spices, Greek yogurt, labneh, and oils in stock in my kitchen. So far I’ve made the braised eggs with lamb, tahini, and sumac (pp. 205; the turkey & zucchini burgers with green onion & cumin (pp. 200); the lamb meatballs with barberries, yogurt & herbs (pp. 199); the conchiglie with yogurt, peas & chile (pp. 111); and couscous with tomato and onion (pp. 129).
All the recipes I’ve tried so far are wonderful: they are flavorful, healthy, and easy to make. I noticed a few reviews mention the recipes have a “lot” of ingredients, but that seems to be mostly spices and herbs that are easily found at a middle eastern market or Asian market. Regardless, the recipes I’ve made so far have been simple to cook. The recipes really require that you do all the prep, measuring, and staging of ingredients before you start cooking and getting into that practice as a habit, in my opinion, makes cooking more pleasurable/less stressful anyhow. One other recommendation that I have is to weigh the ingredients when a weight is provided, for better accuracy. When I made the turkey “burgers” — they’re really more like small parties or oblong meatballs — I used a “large zucchini” as specified, but didn’t weigh it. The zucchini I used made the mixture a little too wet, even after I gently pressed some of the liquid from the zucchini. Since I purchased two, I decided to weigh the second one, which was similar in size to the one I used and it weighed several grams more than the recommendation in the recipe. Lesson learned! However, the recipe was forgiving of my mistake: I simply baked the patties a little longer than stated and they came out deliciously moist and flavorful. Each recipe has filled my home with such a delicious smell as I’m cooking. My family has loved every single dish and has asked for each to go into rotation, which is a rare occurrence in this house.
I can’t wait to try more of the vegetable dishes and some of the “stuffed” dishes. I appreciate the organization of the cookbook and the information the authors share about each dish, it’s ingredients, and variations / substitutions. Truly, this is one of the best cookbooks I’ve ever purchased and I’m so happy I did. I would like to buy some of the other Ottolenghi/Tamimi cookbooks, as I am sure they will be just as good. Thank you, from this adventurous home cook. 💕 I attached a photo of my attempt at the braised eggs with lamb, tahini, and sumac. I’d gotten a phone call while cooking and accidentally steamed the eggs a little too long, but it didn’t affect how amazingly delicious the dish was. I can’t wait to make it again.
Reviewed in the United States on April 21, 2023
I received this book 8 days ago, scanned through the recipes, and went out to buy some lamb, grains, and fresh veg/herbs on the weekend. I always have the spices, Greek yogurt, labneh, and oils in stock in my kitchen. So far I’ve made the braised eggs with lamb, tahini, and sumac (pp. 205; the turkey & zucchini burgers with green onion & cumin (pp. 200); the lamb meatballs with barberries, yogurt & herbs (pp. 199); the conchiglie with yogurt, peas & chile (pp. 111); and couscous with tomato and onion (pp. 129).
All the recipes I’ve tried so far are wonderful: they are flavorful, healthy, and easy to make. I noticed a few reviews mention the recipes have a “lot” of ingredients, but that seems to be mostly spices and herbs that are easily found at a middle eastern market or Asian market. Regardless, the recipes I’ve made so far have been simple to cook. The recipes really require that you do all the prep, measuring, and staging of ingredients before you start cooking and getting into that practice as a habit, in my opinion, makes cooking more pleasurable/less stressful anyhow. One other recommendation that I have is to weigh the ingredients when a weight is provided, for better accuracy. When I made the turkey “burgers” — they’re really more like small parties or oblong meatballs — I used a “large zucchini” as specified, but didn’t weigh it. The zucchini I used made the mixture a little too wet, even after I gently pressed some of the liquid from the zucchini. Since I purchased two, I decided to weigh the second one, which was similar in size to the one I used and it weighed several grams more than the recommendation in the recipe. Lesson learned! However, the recipe was forgiving of my mistake: I simply baked the patties a little longer than stated and they came out deliciously moist and flavorful. Each recipe has filled my home with such a delicious smell as I’m cooking. My family has loved every single dish and has asked for each to go into rotation, which is a rare occurrence in this house.
I can’t wait to try more of the vegetable dishes and some of the “stuffed” dishes. I appreciate the organization of the cookbook and the information the authors share about each dish, it’s ingredients, and variations / substitutions. Truly, this is one of the best cookbooks I’ve ever purchased and I’m so happy I did. I would like to buy some of the other Ottolenghi/Tamimi cookbooks, as I am sure they will be just as good. Thank you, from this adventurous home cook. 💕 I attached a photo of my attempt at the braised eggs with lamb, tahini, and sumac. I’d gotten a phone call while cooking and accidentally steamed the eggs a little too long, but it didn’t affect how amazingly delicious the dish was. I can’t wait to make it again.
Top reviews from other countries
There are a fair few pictures in this book. Every single recipe is not covered but you'll find plenty to look at (the attached pictures are my own but 2 of those recipes had pictures in the book as well).
You might find the odd ingredient in the odd recipe that you can't find in your local supermarket but I *think* these are fairly few and far between. I was able to get everything I needed (aside from fresh Dill - I had to use dried) from Sainsbury's for the recipes above.
I've seen 1 or 2 reviews whinging that the recipes are impossible to make. I find these a little baffling? I followed the above (very simple), two recipes, to a T and they came out near enough perfect. Also, I've not had to yet, but sometimes, yes, you might need to tweak recipes to make them work in your kitchen. We all have different pots, pans, stoves, ovens. That's just the reality of cooking.
Above pictures are the Chicken With Caramelized Onion And Cardamom Rice, Sweet Potatoes And Figs (forgot to add the Balsamic Glaze before taking the Sweet Potatoes And Figs picture. Whoops) and Mejadra.
I heartily recommend this excellent and exciting book 🙂
Reviewed in the United Kingdom on May 16, 2022
There are a fair few pictures in this book. Every single recipe is not covered but you'll find plenty to look at (the attached pictures are my own but 2 of those recipes had pictures in the book as well).
You might find the odd ingredient in the odd recipe that you can't find in your local supermarket but I *think* these are fairly few and far between. I was able to get everything I needed (aside from fresh Dill - I had to use dried) from Sainsbury's for the recipes above.
I've seen 1 or 2 reviews whinging that the recipes are impossible to make. I find these a little baffling? I followed the above (very simple), two recipes, to a T and they came out near enough perfect. Also, I've not had to yet, but sometimes, yes, you might need to tweak recipes to make them work in your kitchen. We all have different pots, pans, stoves, ovens. That's just the reality of cooking.
Above pictures are the Chicken With Caramelized Onion And Cardamom Rice, Sweet Potatoes And Figs (forgot to add the Balsamic Glaze before taking the Sweet Potatoes And Figs picture. Whoops) and Mejadra.
I heartily recommend this excellent and exciting book 🙂