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Jerusalem: A Cookbook [Hardcover]

Yotam Ottolenghi , Sami Tamimi
4.6 out of 5 stars  See all reviews (43 customer reviews)
List Price: CDN$ 39.95
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Book Description

Oct. 16 2012

With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities.
From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city.
Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.

Frequently Bought Together

Jerusalem: A Cookbook + Plenty: Vibrant Recipes from London's Ottolenghi + Ottolenghi: The Cookbook
Price For All Three: CDN$ 73.94

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Product Details

Product Description


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,

"The book is gorgeous, perfect to work your way through one recipe at a time."

“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."

"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 Cordon Bleu-trained Chef, the author of two best-selling cookbooks, and the owner of 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 co-author of Ottolenghi: The Cookbook. The author lives in London.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index
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Customer Reviews

Most helpful customer reviews
24 of 25 people found the following review helpful
3.0 out of 5 stars It Delivers.... Sort of Nov. 22 2012
I love these guys cookbooks. But this one doesnt quite deliver. The pics are wonderful and the herbs and flavours are great. But the instructions don't quite deliver. For instance cod cakes... at the top of the page talks about crispy cod cakes, but says only 4 tabelspoons of oil. IF you do it as stated you will not have a cake but a mess all over the pan. They don't stick together. Then when you put them in the tomato sauce they fall apart. I found it much better to deep fry the cakes in a fry pan... in otherwords just add a lot more oil and do them 2 or 3 at a time to make sure they hold together. Then don't add the all the water they state into the tomato sauce... again they will fall apart. But the recipe is delish once you waste a good deal of your cod figuring it out. This is the same with all of the recipes I have tried so far... i am sure some r just fine but I hsven't found them yet. Disappointing. So a lot of extra time has to be spent figuring things out. This leaves you feeling stressed when trying out something new as you don't know if it will work out.
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2 of 2 people found the following review helpful
5.0 out of 5 stars The spice of life Jan. 12 2013
Format:Hardcover|Verified Purchase
I am obsessively reading this book - a pleasure that approximates that of tasting the actual dishes. Ottolenghi's descriptions and directions are so mouth-watering that the imagination almost satisfies your hunger. I have made several dishes by now and they all elicited rave revues. One caution: he is very liberal in his use of oi. If, like me, you have learned to cut down on fats and oils, you will adjust accordingly. For instance deep-frying veggies is a no-no for me - roasting tastes just as great. I just made hummus from scratch, its delicious, needed more lemon juice than he suggests but the amount is huge when you're used to buying little tubs from the store! We ground some of the spice mixtures and found others in Toronto's Kensington market.
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4 of 5 people found the following review helpful
4.0 out of 5 stars History Lesson and Cookbook in One June 26 2013
By A. Soares TOP 500 REVIEWER
Another spectacular offering from Ottolenghi. I have owned Plenty for years and have been eyeing this since it came out. Still, I was able to resist until a trip to London where we had the fortune of eating at Nopi. After that, my cookbook adverse ("why do you need another cookbook?") boyfriend bought this himself.

This book is beautifully illustrated with a guide to background and food of Jerusalem. The pictures and descriptions make me want to try everything in this book (even eggplant which I hate) and each recipe comes with a story. So far the caramelized baked potatoes with prunes have been a favourite - the textures, the flavours, everything works well here!

There are countless recipes I have bookmarked to try, and many more that will inspire me as I adapt them to be vegetarian and gluten-free. Most ingredients are easy to find (all already on hand in my kitchen) although I am still searching for barberries and pomegranate molasses and am waiting eagerly for fresh figs!

Recipes are mixed in time requirements. Many require planning ahead as they are 30mins - 1hr in cook time, but require marinating or soaking the night before. In my opinion, the recipe steps are well laid out. I cook a lot, but I believe the directions are simple enough for most people to be able to follow.

Update: Everything I try in here is just amazing... hunted down some barberries and tried one of the rice dishes. Saffron, pistachios and barberries - what an amazing combination! I love the mix of sweet and sour all at once. This book gets better and better!
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1 of 1 people found the following review helpful
5.0 out of 5 stars One of the greatest cookbooks on the market Feb. 14 2014
Format:Hardcover|Verified Purchase
Firstly this book is beautiful to look through. Secondly the recipes are simple, straightforward and always delicious. Jerusalem provides the recipe for the best hummus I have ever tasted outside of my favourite Lebanese restaurant in town. It's perfect comfort food with familiar ingredients and easy to follow instructions. A real gem.
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5.0 out of 5 stars I'm vegetarian and liked the vegetarian recipes July 21 2014
By K2
Format:Hardcover|Verified Purchase
I saw this book at a friend and got hooked on it right away. I'm vegetarian and liked the vegetarian recipes. One needs to get used to some of the spices used in the book and where to buy them. I like the pics of each recipe, a quick glance to whatever is the outcome.
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6 of 8 people found the following review helpful
5.0 out of 5 stars Well worth the hype and wait! Dec 5 2012
By bachef TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
Ottolenghi and Tamimi team up for another brilliant, compelling and fascinating book. Not only is the photography stunning as in their other books, both the traditional and non-traditional recipes provide glimpses into life in Jerusalem. You learn so much about a culture through its food and this is definitely not an exception. As always, the recipes are reliably and consistently successful. They will not fail you.

If you are interested in adding to your "ethnic" culinary repetoire, this book is a necessary addition to your library. So happy with it.
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6 of 8 people found the following review helpful
4.0 out of 5 stars Only 4 stars because I'm a vegetarian but... Nov. 9 2012
Format:Hardcover|Verified Purchase
I love this book. I wish it didn't have a section on meat and fish but I knew it did when I bought it. After "Plenty" I just couldn't resist another book by Ottolenghi! "Plenty" is my absolute favourite but this one comes second. His recipes are interesting and detailed. Unlike so many other books by famous cooks, these recipes are doable by just us people who like to cook. Complex enough to be interesting and simple enough to actually accomplish. And the personal remembrances of Jerusalem made me feel that he was standing beside me at the kitchen counter enhancing the cooking experience. I'd say "definitely buy this book"!
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Most recent customer reviews
5.0 out of 5 stars a must have for your kitchen
Just what I expected and more! Jerusalem chicken was a big hit with the family.
Published 2 months ago by denise dalton
5.0 out of 5 stars This book opens your mind and mouth to a treasure ...
This book opens your mind and mouth to a treasure trove of dining goodness! We have the entire collection and have shared them with friends as well. A must buy!
Published 2 months ago by Derek Bergey
3.0 out of 5 stars Three Stars
beautiful book. Information on places. great recipes.
Published 3 months ago by lucie Assenheim
5.0 out of 5 stars Wonderful
LOVE this book, the recipes and the photography. A must have in my opinion. Lovely pictures of so many dishes that I have now made or have marked to make as soon as I can.
Published 4 months ago by Megan
5.0 out of 5 stars Awesome cookbook
It has the key best dishes and many others. From start to finish the recipes are are wonderfully presented. Totally recommended.
Published 5 months ago by Mike Nahir
2.0 out of 5 stars The Pictures Are Good...
...But we couldn't find any recipes that we were excited about cooking. They were definitely off-beat for the type of cooking we're in to.
Published 6 months ago by Brian Harms
5.0 out of 5 stars Stunning book, great gift idea
Got this as a gift and spent the whole weekend just flipping through it. I'll be honest, some of the recipes venture a little outside my personal culinary comfort zone, but this is... Read more
Published 6 months ago by kiki47
5.0 out of 5 stars I love this book!
I heard an interview with Yotam Ottolingui and Sami Tamimi on CBC radio and was very intrigued by the book. Read more
Published 7 months ago by Rebecca Ruth Baker
5.0 out of 5 stars A cookbook you can take to bed!
This is a whole lot more than a cookbook - it's a culinary history book as well. It would be the perfect gift for anyone who loves to cook and likes to try new flavour sensations. Read more
Published 7 months ago by Emily B Strong
4.0 out of 5 stars VERY DIFFERENT
This is the cookbook you should get when you want something easy, great and different,
It makes a perfect gift for the one that as everything.
Published 9 months ago by Franco Massacesi
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