Jerusalem, 9780091943745
Hardcover
A city’s history, love, and delicious food revealed through recipes.
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$56.01

  • Hardcover

    320 pages

  • Release Date

    3 September 2012

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Summary

Jerusalem: A Culinary Journey Through the City of Flavors

At the heart of Yotam and Sami’s food lies a shared home city: Jerusalem. Born there in the same year, Sami on the Arab east side and Yotam in the Jewish west, they met in London nearly 30 years later, discovering a shared language, history, and love of great food.

Jerusalem presents 100 of Yotam and Sami’s inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary i…

Book Details

ISBN-13:9780091943745
ISBN-10:0091943744
Series:Ebury Press
Author:Sami Tamimi, Yotam Ottolenghi
Publisher:Ebury Publishing
Imprint:Ebury Press
Format:Hardcover
Number of Pages:320
Release Date:3 September 2012
Weight:1.39kg
Dimensions:279mm x 205mm x 31mm
What They're Saying

Critics Review

a magical feast

a magical feast * BBC Good Food Magazine *Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city * The Telegraph Magazine *A complicated love letter to a city…a memorable book that has as much to do with friendship as with food * The Guardian *Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity * The Financial Times *‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history * The Sunday Telegraph *

About The Author

Sami Tamimi

Yotam Ottolenghi (Author)

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His 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.

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.

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