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Jerusalem

Jerusalem

A Cookbook

by Yotam Ottolenghi and Sami Tamimi

Hardback Publication Date: 16/10/2012

  $49.80
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.
ISBN:
9781607743941
9781607743941
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
16-10-2012
Language:
English
Publisher:
Random House USA Inc
Country of origin:
United States
Pages:
320
Dimensions (mm):
277x190x35mm
Weight:
1.38kg
Yotam Ottolenghi

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant.

He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty More (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and Jerusalem.

Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate.

Sami Tamimi

Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem.

His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities.

In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.

This title is in stock with our US supplier and is sent from our Sydney warehouse within 10 working days of you placing an order.  

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