Jerusalem

a magical feast * BBC Good Food Magazine * Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghis) war-torn native city * The Telegraph Magazine * A complicated love letter to a citya memorable book that has as much to do with friendship as with food * The Guardian * Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity * The Financial Times * (A) celebration of the complex currents that shaped Jerusalems culinary, as well as political, history * The Sunday Telegraph * An evocative book about the overlapping cultural and culinary traditions of an often fraught city, Jerusalem pays tribute to Yotam Ottolenghis childhood in the Jewish west and Sami Tamimis in the Muslim east * Metro * The recipes are as stunning as youd expect from Ottolenghi * The Sunday Times Culture *

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Sami Tamimi (Author) Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. Sami moved to London in 1997 and worked at Baker & Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook, which the New York Times recently named as one of the 25 most influential cookbooks from the last 100 years. Samis third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum & Mason Cookery Book of the Year 2021.

i: Introduction 1: Jerusalem food 2: The passion in the air 3: The recipes 4: A comment about ownership 5: History ii: Vegetables iii: Pulses & Grains iv: Soups v: Stuffed vi: Meat vii: Fish viii: Savoury Pastries ix: Sweets & Desserts x: Condiments xi: Index xii: Acknowledgements