Jerusalem: A Cookbook

Description

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • Discover the stunning flavors of Jerusalem through 120 “vibrant . . . and consistently delicious” ( Bon Appétit ) recipes from the New York Times bestselling authors of Ottolenghi “Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem.”—Heidi Swanson, author of Super Natural Simple 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 many 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. Review: Excelente - Adorei o livro. É como uma viagem à Jerusalém mesmo, pois eles contam fatos históricos e pessoais que contextualizam cada receita. As receitas são ótimas tb Review: A beautiful, readable book filled with eye-opening and delicious recipes - Jerusalem is a perfect storm of a book: it combines an amazing story with stunning photographs and mouth-watering recipes. Part of the amazing story is the background of the two authors: Ottolenghi and Tamimi both grew up in Jerusalem at the same time, but did not know each other. Indeed, they grew up on opposite sides of the city because Ottolenghi is Israeli and Tamimi is Arab. The two men, however, began working together many years later -- in London of all places -- as chefs. These days, Tamimi and Ottolenghi own a restaurant together where Tamimi is the executive But what about the recipes? A cookbook can have a great concept and gorgeous photos -- and the photos in this book are wonderful -- but it is no good to anyone without clear, readable and delicious recipes. I am happy to report that Jerusalem has that too. I have made eight or nine of the recipes so far, from salads to spice mixes to lamb, and each one has been a hit. Yes, I have had to go out and buy some new ingredients -- like ground sumac and bulgur wheat -- but it has been very worthwhile. I have also found myself with new appreciation for familiar ingredients, like flat-leaf parsley -- which I am now buying multiple bunches of a week -- and Greek yogurt. What I love about the recipes in Jerusalem is that the food seems familiar and exotic at the same time. Oranges, fennel and chicken are all ingredients I have cooked with, but I never thought to combine them before reading the recipe for Roasted Chicken with Clementines and Arak. (Arak is a licorice-flavored liquor, but any licorice-flavored liquor, like Pernod or ouzo, would work just as well.) There are also, as I mentioned, many interesting vegetable recipes which I think would inspire any cook to experiment. Kohlrabi Salad anyone? Among the recipes in Jerusalem that I have tried are familiar Middle Eastern dishes like fattoush and tabbouleh. And I love learning how to make these restaurant favorites at home. I have been so pleasantly surprised by how easy it is to make tabbouleh that I have been making it several times a week. But I have also loved the recipes for less typical fare, like Turkey and Zucchini Burgers with Scallions and Cumin, Braised Eggs with Lamb, and Roasted Chicken with Jerusalem Artichoke and Lemon. In fact, every recipe I have tried from Jerusalem has been fun to make and a pleasure to eat. Some are more ambitious than others, but many are easy enough to make for a typical weeknight -- once you make sure that you have the proper ingredients on hand. And that is just a matter of planning ahead.