This cookbook is amazing. All the recipes have been amazingly tasty. While each recipe does use a lot of ingredients, the recipes themselves are technically within the abilities of a very average cook with standard equipment. And every ingredient contributes to complex flavor combinations that are absolutely stunning. Four recipes in, we visited a Middle East grocery to get the more esoteric ingredients (note - you will not be able to find many of the ingredients in a standard grocery store. Or a high end grocery store. Or even a high end co-op).
Basically, it's worth it. It's worth finding the ingredients and making the condiments. It's worth the investment. Don't be scared. You will LOVE this book if you give it a chance.
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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.
Details For Jerusalem: A Cookbook
- Hardcover: 320 pages ( Download PDF :
) - ISBN-10: 1607743949
- ISBN-13: 978-1607743941
- Product Dimensions: 8 x 1.2 x 10.9 inches
- Author: Yotam Ottolenghi, Sami Tamimi
- Publisher: Ten Speed Press (October 16, 2012)
- Language: English
About the Author
Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv. In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London. Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi.
SAMI TAMIMI is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.
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