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Jerusalem Hardcover – 6 Sep 2012


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Product details

  • Hardcover: 320 pages
  • Publisher: Ebury Press (6 Sept. 2012)
  • Language: English
  • ISBN-10: 0091943744
  • ISBN-13: 978-0091943745
  • Product Dimensions: 20.3 x 3.1 x 27.8 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (428 customer reviews)
  • Amazon Bestsellers Rank: 273 in Books (See Top 100 in Books)

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Product Description

Review

"a magical feast" (BBC Good Food Magazine)

"Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city" (The Telegraph Magazine)

"A complicated love letter to a city…a 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 Jerusalem’s culinary, as well as political, history" (The Sunday Telegraph)

Book Description

Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

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Customer Reviews

4.8 out of 5 stars

Most Helpful Customer Reviews

196 of 200 people found the following review helpful By Mrs. K. A. P. Wright TOP 500 REVIEWERVINE VOICE on 8 Sept. 2012
Format: Hardcover Verified Purchase
I saw Ottolenghi and Sami Tamimi do a cookery demonstration at the Hay Festival and bought their two previous books, adding them to the pile of cut out recipes from the Guardian. I also watched Ottolenghi's Jerusalem on the television, so I have been waiting for this book with great eagerness.

It does not disappoint.

Jerusalem is a melting pot. It is the point where many cultures meet and this is reflected in the food that is eaten in the city. Ottolenghi and Tamimi are ideal guides to this food as they bridge the Jewish/Arab divide.

The recipes are not a definitive collection of the food of Jerusalem. They represent Ottolenghi's and Tamimi's view of the city and its food, their childhood memories and what they feel is typical. They show how a common thread can be found in recipes from diverse sections of the city, for instance, tracing the influences of Italy and Spain mingling with both the Arab and Jewish influences of North Africa.

It has all the elements which to my mind make up an excellent cookery book. Firstly and most importantly:
1. The recipes are delicious. They are clearly explained and most are illustrated. I have eaten nothing but recipes from this book since I got it. Even though I live in the depths of the country I have been able to source all the ingredients needed.
2. It is interesting to read. Food is not just ingredients assembled in the correct way and cooked. Food is our history and our culture and this book discusses both. It is a fascinating read.
3. It is beautiful to look at with glorious photographs.

I thoroughly recommend this book. Buy it, read it, use it and enjoy it - then recommend it to all your friends.
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86 of 90 people found the following review helpful By theimperfectcook on 11 Sept. 2012
Format: Hardcover Verified Purchase
This is an ambitious and brave book, by Yotam Ottolenghi and Sami Tamimi and one which delivers.
The complexity of Jerusalem, the city, in terms of politics, history, culture and food is sensitively described. Both authors regard Jerusalem as home, "because it defines us, whether we like it or not". I love their faith in the possibility of food and more particularly hummus, bringing Jerusalemites together, "if nothing else will"
The backdrop of the city is the very beautiful context of this book. However, a cookery book has to be ultimately about the food and "Jerusalem" provides a lavish feast of new ideas, tastes and food combinations.
Thanks to The Guardian, I have already begun to cook from this book. Mejadra, a simple combination of lentils, rice, spices and fried onions is stunning. Lamb Shawarma is deeply and gorgeously spiced.Chicken with caramelised onion and cardamom rice is perfect and simple comfort food.
I am planning my next month of menus around this book. First up will be Burnt aubergine with garlic, lemon and pomegranate seeds. When I have time for some serious weekend cooking, I will make the Chocolate Krantz cake, a yeasted cake which looks soft, chocolatey and worth the effort.
This is a beautiful book with sublime photography. Check out the photo of the Jerusalem skyline at dusk or the overwhelming colours of the roadside grocery vendor. The photos of pan fried sea bream with harissa and rose and the small plates of hummus studded with pine nuts and herbs are genuinely mouth watering.
I feel instinctively that this book will inspire and change my cooking. A completely essential book.
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5 of 5 people found the following review helpful By Cheshire Cat on 20 Jan. 2013
Format: Hardcover
I coveted this but had not let myself buy it ( I own a very extensive library of cookbooks and sometimes reason kicks in...) - my sister not knowing I really wanted it gave it to me for my birthday - talk about luck :).

I own a number of middleastern cookbooks and I also spent 6 months in Israel + Egypt, living in the West bank with a Jemeni family, working on a kibbutz, and travelling in Egypt. I also spent some time in Jerusalem

Why 5 stars:

- fantastic food photography
- stories and recipes capture beautifully the essence of the melting pot that is jerusalem
- I read a lot of cookbooks - I always have a couple at hand for inspiration - and this one offers up some ideas that I havent seen before - maybe its because the books I own dont have photographs so you dont really "see" the promise of the food. The fact that recipes come from all over the jewish and arab world is lovely - I like the idea of peaceful coexistence in cooking
- some recipes in their correct/original form are daunting - eg Kibbeh and the authors offer alternative preparation options to help those of us who didnt grow up making the dishes maintain our sanity it wont be the way it was meant to be but at least you made it (although a cake like kibbeh will likely never match up to the sublime real thing)
- recipes come with warnings: dont try this unless you have lots of time. There arent many of these warnings but if you tend to dive in without reading to the end and then being unhappy having a warning upfront helps.
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