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Jerusalem: A Cookbook
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Jerusalem: A Cookbook

4.4 of 5 stars 4.40  ·  rating details  ·  4,234 ratings  ·  201 reviews
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.

InJerusalem, 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 A
Hardcover, 320 pages
Published October 16th 2012 by Ten Speed Press (first published 2012)
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Carol Smith
[ongoing review - 11 recipes made to date]

I have a purely personal, purely artificial rule that it takes at least 10 recipes to say one has read a cookbook. [Corollary rule - any cookbook not worth making 10 recipes from has no place on your bookshelf.]

The Recipes (ongoing)

1. Falafel (ta'amia for my Egyptian friends) (12/22/12): My husband is a falafel guru and I was anticipating comments about how they "aren't like Mahmouds in Queens", weren't crunchy enough, yadda yadda. Nope. They were per

This is another amazing cookbook from the founders of the Ottolenghi chain of restaurants in London. Yotam Ottolenghi is an Israeli Jew of Italian and German heritage, Sami Tamimi is an Israeli Arab. They were both born and raised in Jerusalem - Ottolenghi in Jewish West Jerusalem and Tamimi in Muslim East Jerusalem - and became friends and business partners in London. In this book, they return to the food of their Jerusalem childhoods and explore the food of the city today, both traditional and
I just received this magnificent book as a birthday present, and I'm loving every single page of it. These are the foods I lived on during my year in Israel. As I read along, I'm tasting every dish on the tip of my tongue. So far, I've made the Israeli salad, the shakshuka, and the chicken with caramelized onions and cardamom rice, and they're all so good that I want to compose a psalm about them.

There are lots of Middle-Eastern recipe books. What is different here, what is unique and special an
Another fantastic Ottolenghi book made even better by the poignant stories he and Sami Tamimi share about growing up in different communities in the same city. The recipes I've tried so far have all been great.

This is more than just a cookbook. It's social anthropology at its best.
This is the kind of cookbook I could reach for again and again. There is plenty to read in relation to the food, environment and culture as well as ample recipes that I can use on a weekly basis. In fact some of the recipes were already familiar to me and show up on the dinner table frequently, such as Butternut Pumpkin, Haloumi, Pine Nut 'hot salad' type recipes.
Living in a hot climate myself I found the fresh food of Jerusalem appealing and have already copied a few recipes down as this is a l
This book is magnificent.

Jerusalem collects the recipes of Jewish, Israeli Jerusalem and those of Muslim/Christian Arab-Israeli/Palestinian Jerusalem. One chef is Jewish, the other Palestinian.

The lines blur, a fact the writers acknowledge. Few of these dishes have a permanent home. Many have origins far away. Some, the most famous (falafel, hummus), belong originally to neither side. By now, they belong to both. Much more important is that the diverse ethnic backgrounds of both Jewish and Ara
I would have purchased this book based on the cover alone (I am completely smitten with baked eggs), but after seeing so many recipes form Jerusalem a Cookbook pop up all over the blogosphere lately, I knew I wanted to try it.

First of all, the book is gorgeous. From it's softly padded cover, to the color laden images inside. Images of rich, mysterious food and bright every day images of markets and life around Jerusalem. It's an incredible cookbook with a coffee table feel. You want to leave th
PROS: The cover of the book is representative of how the pictures look throughout the book. I love a cookbook with photos. The dishes were hearty and felt wholesome. The flavors were great. The recipes were easy to follow.

CONS: Make sure you look and see how long the recipes take to make. These are not all quick recipes. They do take time. This isn't truly a con, but a warning.

Overall: Since I first heard about this cookbook and saw its cover, I wanted to add it to my collection. It hasn't made
Paul Harris
In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious.

I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfying bowl of fresh hummus scooped up with a hunk of t
Much like his groundbreaking Plenty: Vibrant Recipes from London's Ottolenghi, Jerusalem once again finds Yotam Ottolenghi (and Sami Tamimi) exploring fabulous marriages of tastes, textures and colors inspired by the Middle East. Here, Jerusalem is the backdrop for a love song to the city's cuisine. Despite the historical tension between the city's Arab and Jewish residents, there are marked similarities in their respective cuisines (cucumber and tomatoes in an Arab / Israeli salad, kebabs and k ...more
Oct 17, 2012 Judy rated it 4 of 5 stars
Recommends it for: Caleb and any others who love to cook and/or read cookbooks
Shelves: food-cookbooks
This book is absolutely gorgeous. I got it today, started reading through it, and couldn't stop. There are many entrancing photographs of the dishes, as well as scenes from the incredible diversity that underlies Jerusalem. The pictures are not are not Martha-Stewart perfect, but earthy - dishes sit on messy stovetops, with dribbles of food spilling over the edges of the pots. The authors - Yotam Ottolenghi, who is Jewish, and Sami Tamimi, who is Muslim - both grew up in Jerusalem. Each recipe i ...more
Exquisite! Beautifully photographed, a delight to read, amazing recipes. Makes me want to move someplace where I can find these ingredients and make these wonderful looking recipes! The authors seem to live in London; perhaps that would work. (Rural Iowa probably not. :-(
Anyway, this was mesmerizing. Even after finishing it, I paged back through to look at it again and read some bits over again. Let these guys go back to Jerusalem and COOK. Lots. For everyone. Maybe the peace process could get
Such an unexpectedly wonderful book! I loved every word and recipe. It's not just a cookbook but it also teaches about culture and people and customs. I absolutely loved it!

I made about 7 or 8 different recipes but so many looked mouthwatering. The hummus is divine, as is the recipe for chickpeas (similar to arbis, but seasoned differently). The mejadra was excellent, even though I did not follow the recipe exactly; the seasoning was perfect. Of course, any recipe with eggplant is fantastic! I have found that anything Yotam Ottolenghi puts together, no matter how outlandish the combination may seem, comes out delicious. (Who would think eggplant and sweet potat
I give the book five stars because it is simiply an amazing cook book. Full of pictures and history of jerusalme. As someone who lives in northern Ohio with all major cities that might have any access to any of the foods used in the cookbook. It was hard to find anything that I could possibly make. I appreciate the full color pictures of most of the food and I would give this cookbook ans
A++++ for food pornography!
However as an actual cookbook that I would actually make foods out of, i would b
I luuurve this book. It made we want to start cooking again.
The day after I bought it, I was in the kitchen.

I am just about to lunch on the leftovers of the roasted eggplant with onions, and my own version of fattoush.

This is good home cooking, not too much mess to clean up, no spending hours making a meat patty look like a stupid bunch of roses.

It's all about the good ingredients and the flavour. Your Nanna doesn't buggerize around in the kitchen for six hours making ''pretty''. She gets in and
Lindsay Beyerstein
Delicious recipes, and beautiful photographs of the food of Jerusalem and its cultural contexts. So far, I've made the butternut squash "hummus," the seared eggplant and mint dip with pomegranate, and the poached pears. Everything I've made so far has been delicious. My only complaint is that the first section of the book (mezze, dips, salads) is organized a little haphazardly.
Beautiful, lovely text, and I can't wait to try some of these recipes.
The Mejadra is delicious. We had so much that it served four of us with enough for 2 more portions on a different day.

I am going to make the Barley risotto with marinated feta and the Turkey and courgette burgers with spring onion and cumin before returning this one to the library.
So far I have made the fried cauliflower salad, the mejadra, and the leek meatballs and they were all bomb. The recipes in this are a little less fussy than Plenty and there's more meat so it's basically almost a perfect cookbook especially if you like some Israeli history with your
Gorgeous. I read it cover to cover and want to make everything in here.
Wow, I've never been so inspired by a cookbook! Beautiful pictures of Jerusalem as well! Trying to find a restaurant in Portland that sells food like this! Yum!
One of my best cook books. Instructions, text and photographs are very good and the dishes delicious. My favourite? Chicken sofrito.
I really enjoyed the cultural aspect of this book, with the different traditions explained and that sort of thing. I would definitely eat any of the (non-meat) recipes from this book, but it's unlikely that I'll cook very many of them myself. They're rather exotic for my pantry and typical grocery stores -- I'm sure I could find just about any of the ingredients if I searched, but I prefer to keep a more basic pantry these days with things more common to my area.

It did make me really want to eat
I just love Ottolenghi and this new cookbook is fresh, exciting and makes me want to travel.
Das war mein erstes Kochbuch von Ottolenghi / Samimi, ich habe es in einer Buchhandlung entdeckt und danach eine gute Rezension von einer Buchhändlerin dazu. Ich war von der ersten Sekunde an fasziniert. Das Kochbuch deckt die große Vielfalt der Küche in Israel ab und viele Gerichte kamen mir von einer Reise nach Israel bekannt vor. Die Zutaten sind teilweise nicht einfach zu bekommen (aber es gibt ja den Online-Shop von Ottolenghi) und manche Gereichte sind auch etwas zeitaufwändiger, aber alle ...more
Oh to be in Jerusalem and eating most of this food. A lush read.
This is the kind of cookbook that deserves 5 stars for the gorgeous pictures alone.

From the very first page, the cookbook draws you in, and actually functions as something more than a cookbook. Instead of just drawing you into the recipes (which is a feat in and of itself) it draws you into a culture, and even into a way of life. The book is peppered with anecdotes and cultural explanations about Jerusalem, and lush pictures not only of food, but of the city itself.

You'll leave this cookbook wan
Sara Szmodis
I have to believe that creating a cookbook about a place as diverse, steeped in rich heritage, and hotly debated as Jerusalem is very nearly an impossible task. Yet Yotam Ottolenghi and Sami Tamimi have not only risen to the task but produced a lush, inviting picture of a spectrum of emblematic Jerusalem dishes. The photography is gorgeous, the recipes thoughtfully selected, and the commentary insightful and nuanced.

Jerusalem is incredible. It is also an incredibly compelling advertisement for t
Jan 05, 2015 D rated it 5 of 5 stars
Recommends it for: home cooks who love middle eastern flavors
a delightful compendium of mouth-watering, well-tested, healthful, authentic recipes from two respected chefs who grew up in jerusalem. the recipes range from basic to complicated, jewish to italian to arab culinary tradition, and every one i've tried has been a delight -- especially the varying hummuses and toppings. as a huuuuuge bonus, the production values are phenomenal -- from the nontraditional and decidedly awesome soft-hardcover, to the many and high-quality full-color photographs, to t ...more
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Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the past ...more
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Plenty Ottolenghi: The Cookbook Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi The NOPI Cookbook NOPI Cookbook

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“It is more than twenty years since we left the city. This is a serious chunk of time, longer than the years we spent living there. Yet we still think of Jerusalem as our home. Not home in the sense of the place that you conduct your daily life or constantly return to. In fact, Jerusalem is our home almost against our wills. It is our home because it defines us, whether we like it or not.” 3 likes
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