CDN$ 35.17
  • List Price: CDN$ 39.95
  • You Save: CDN$ 4.78 (12%)
In Stock.
Ships from and sold by Gift-wrap available.
Jerusalem: A Cookbook has been added to your Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Jerusalem: A Cookbook Hardcover – Oct 16 2012

4.6 out of 5 stars 84 customer reviews

See all 5 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
"Please retry"
CDN$ 35.17
CDN$ 35.17 CDN$ 34.25

Harry Potter and the Cursed Child
click to open popover

Frequently Bought Together

  • Jerusalem: A Cookbook
  • +
  • Plenty: Vibrant Recipes from London's Ottolenghi
  • +
  • Plenty More
Total price: CDN$ 105.18
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Product Details

  • Hardcover: 320 pages
  • Publisher: Appetite by Random House (Oct. 16 2012)
  • Language: English
  • ISBN-10: 044901567X
  • ISBN-13: 978-0449015674
  • Product Dimensions: 20.2 x 3.5 x 27.7 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.6 out of 5 stars 84 customer reviews
  • Amazon Bestsellers Rank: #1,237 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

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.

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
everything about this book is great. from the padded exterior, the smoothness of the pages, the beautiful pictures, to the wide variety in flavour and skill level of these recipes. I can see myself making each and every meal in this book, nothing would be too hard to try! Much prefer this book to Ottolenghi, which is the opposite in most aspects.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
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.
25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Kindle Edition
Ordered Kindle edition..beautiful actual book..…Terrible transfer to e-book. There are many typo errors.. repeated paragraphs, extra text in the middle of recipes etc.
Amazon has an excellent return/refund policy for e-books and I returned it and ordered the actual book…because it looks well worth it! Amazon will also report issues to the publisher…excellent service for the first messed up Kindle book I've ever ordered.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
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.
3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
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!
7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
I heard an interview with Yotam Ottolingui and Sami Tamimi on CBC radio and was very intrigued by the book. When I got it, I found it first of all a wonderful book about Jerusalem, full of lovely photos of the place and the people and the food, with entertaining, interesting commentary. So just for that it is a lovely acquisition. Then as I looked more and more at the recipes and their photos, I made a mental list of what I was going to try first. I made the beet, leek and walnut salad - which is as beautiful as it is tasty. I made it again to take to a friend's dinner party. Everyone wanted the recipe. I was "commanded" to make it for our department potluck…. In the meantime I tried other recipes with equal success. But what's more I have already given the book as a gift four times, and the recipients' have also tried and loved the recipes, as well as the photos and info. So, I would say this is a book you can't go wrong with.
One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Most recent customer reviews