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Jerusalem: A Cookbook
A collection of 120 recipes exploring the flavors of Jerusalem from theNew York Timesbestselling author ofPlenty, 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 Ara...more
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 Ara...more
ebook, 320 pages
Published
October 16th 2012
by Ten Speed Press
(first published September 1st 2012)
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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...more
There are lots of Middle-Eastern recipe books. What is different here, what is unique and special an...more
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...more
11 likes · like · see review
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...more
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...more
3 likes · like · see review
Jan 21, 2013
Carol Smith
rated it
5 of 5 stars
·
review of another edition
Shelves:
food,
nonfiction
[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...more
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...more
8 likes · like · see review
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 more than just a cookbook. It's social anthropology at its best.
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...more
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...more
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
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...more
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...more
Oct 17, 2012
Judy
rated it
4 of 5 stars
·
review of another edition
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
Mmm, butternut squash and onions in tahini sauce, za'atar, and harissa...
I haven't actually read every word, since it's a cookbook, but I've tried several recipes now, and I love this book! The photos are clear and beautiful, but lifelike. And that makes the recipes seem more accessible. They are also written quite clearly (though when I tried to roast eggplant, I wasn't entirely sure what "completely soft" meant - probably just cooking skill). The recipes have a lot of ingredients - in fact, mo...more
I haven't actually read every word, since it's a cookbook, but I've tried several recipes now, and I love this book! The photos are clear and beautiful, but lifelike. And that makes the recipes seem more accessible. They are also written quite clearly (though when I tried to roast eggplant, I wasn't entirely sure what "completely soft" meant - probably just cooking skill). The recipes have a lot of ingredients - in fact, mo...more
Yum.
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...more
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...more
1 like · like · see review
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...more
A++++ for food pornography!
However as an actual cookbook that I would actually make foods out of, i would b...more
I was surprised with this cookbook, it does go further than most with combining so many cuisines to make it about the city. I liked the variety of dishes and so far, 3/3 recipes are very good. You can alter ingredients to your taste, although one of the surprises of this book is the metric measurements. That threw me for a second, I normally like recipes to be clean and streamlined (able to follow them faster) but it still works. I can't wait to try more dishes, as some reviewers state, some of...more
So far 4/4 recipes have been absolutely stellar, even when omitting all garlic. Truly fabulous--a new favorite! The swiss chard with buttered pine nuts and tahini sauce is maybe the favorite so far, but the turkey-zucchini burgers (mini burgers, served over salad greens with a yogurt/sour cream dressing) were wonderful, the roasted eggplant was divine (and I usually hate eggplant), and the tomato/feta/prawn/clam dish, baked in the oven, was also yummy. Uses lots of dishes (not the simplest to pu...more
Love, love, LOVE this cookbook.
As a Middle Eastern, I am familiar with most of the dishes here but each time I read a recipe I think I know well, I am surprised to see that Yotam does it differently. This book is divided into 9 categories:
Vegetables
Beans & Grains
Soups
Stuffed
Meat
Fish
Savory Pastries
Sweets & Desserts
Condiments
It's loaded with beautiful, mouth-watering photos of dishes, and I cannot wait to try everything in the 'stuffed' category. Looks so yum.
As a Middle Eastern, I am familiar with most of the dishes here but each time I read a recipe I think I know well, I am surprised to see that Yotam does it differently. This book is divided into 9 categories:
Vegetables
Beans & Grains
Soups
Stuffed
Meat
Fish
Savory Pastries
Sweets & Desserts
Condiments
It's loaded with beautiful, mouth-watering photos of dishes, and I cannot wait to try everything in the 'stuffed' category. Looks so yum.
Jan 28, 2013
Lindsay Beyerstein
rated it
4 of 5 stars
·
review of another edition
Shelves:
cookbooks
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.
1 like · like · see review
Just like Plenty, it's been a lot of fun to just flip through the cookbook, read the text and look at the photos. Fairly good representative of the term "food porn".
I've made a few of the recipes so far, and all have been delicious, but there have been things off with them (cooking times, equipment) that probably should have been caught by a more careful editing. Maybe the cookbook was rushed to publication a bit?
Regardless, it's awesome (so far) and well worth checking out.
I've made a few of the recipes so far, and all have been delicious, but there have been things off with them (cooking times, equipment) that probably should have been caught by a more careful editing. Maybe the cookbook was rushed to publication a bit?
Regardless, it's awesome (so far) and well worth checking out.
Beginning with a disclaimer only because I have made only the hummus recipe - first, I read cover to cover. Other reviewers say it best, but between these pages you'll find memoir, social anthropology, and yes, a embrace of dialogue, and perhaps even a recipe for peace.
Looking forward to diving into these lovely recipes and filling up my belly!
Looking forward to diving into these lovely recipes and filling up my belly!
I have a thing for cookbooks :) This is partly a cookbook and partly a history lesson of Jeruselem food. I particularly like the descriptions at the beginning of the recipes, and the information on various traditional foods (hummus, za'atar, etc.). As for the recipes, they look interesting, but often not so easy. We've tried one recipe so far, with middling results, and are trying another on the weekend. At some point, when I have several free hours, I will make the Chocolate Krantz!
This book. It makes me want to read it end to end, breaking only to drive around until I find all the seemingly exotic ingredients and making the delicious recipes. The collaboration between authors is outstanding, the photography is inspiring, and the recipes evoke such emotion, you just can't put it down. Unless you are stuffing your face with delicious food that is.
Mar 07, 2013
Daniela
rated it
5 of 5 stars
·
review of another edition
Shelves:
top-reads,
glorious-food
LOVE AT FIRST SIGHT.
This book takes me back to my time spent in Israel and how amazing the food is there! I've cooked quite a few recipes out of here and they have all been so bloody tasty. Love the padded book cover. I'd love to eat at Yottam's restaurant, but for now I'm now planning to go back to Israel and eat a fair bit more!
This book takes me back to my time spent in Israel and how amazing the food is there! I've cooked quite a few recipes out of here and they have all been so bloody tasty. Love the padded book cover. I'd love to eat at Yottam's restaurant, but for now I'm now planning to go back to Israel and eat a fair bit more!
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
Jerusalem is a colourful love story of food written by two men, both born in Jerusalem in the same year, one Jewish and one Arab, and both intoxicated with the bold, bright flavours of a country that has food influence from an ancient history of Muslim, Arab, Jewish, Christian and Armenian cultures.
See my full review here - http://livinginthekitchenwithpuppies....
See my full review here - http://livinginthekitchenwithpuppies....
I'm excited to add this to my cookbook collection. For one thing, it has tons of recipes that work for vegetarians -- I'm often a challenged to come up with totally non-meat ideas for entertaining. Well, here they are. The roasted squash with zahtar, lemon tahini sauce, and pine nuts just gets inhaled. As far as content, there's a lot here. Beautiful photographs, too. One gripe is that the recipes could be more clearly written. There's no "total cooking time" given, for example, and specific ins...more
What a mouth-watering cookbook wrapped lovingly with personal stories that enhance every single page. The photography alone would be a reason to own this cookbook, but the recipes are superb and scream out for making their way to our table several nights each week. I borrowed this book from the library, but it has easily earned its place on the bookshelf permanently.
Although it takes 24 hours, this is the best hummus recipe I have found! The food in this book is delicious and authentic to both the Arab and Jewish dishes commonly found in Jerusalem. So yummy :) Can't wait to try more!
this cookbook is great! Just spent the weekend with my sister cooking so many
recipes from this book and each was more delicious than the one before it.
easy to follow colorful pictures and delicious
recipes from this book and each was more delicious than the one before it.
easy to follow colorful pictures and delicious
This book has beautiful pictures and wonderful looking recipes. My only complaint is that many of the ingredients don't seem to be ones that are readily available, at least in my town. That won't stop me from trying the recipes, but there aren't always directions on what you could substitute.
Very good, definitely better than Ottolenghi's earlier book. Yes, he still faffs too much and uses 15 ingredients where merely 12 would do, but the real bugbear is bit of a tokenism toward Palestinians and Sami Tamim. But hey...
amazing cookbook that combines a cultural history of food with authentic recipes from Israel's many cultures. I'm so happy to bring the foods I'm missing a lot back into my home with these recipes.
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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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“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.”
—
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Dec 29, 2012 10:52pm
updated Dec 30, 2012 06:28am