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Jerusalem by [Ottolenghi, Yotam, Tamimi, Sami]
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Jerusalem Kindle Edition

4.8 out of 5 stars 520 customer reviews

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Product Description


"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

Product details

  • Format: Kindle Edition
  • File Size: 50011 KB
  • Print Length: 320 pages
  • Publisher: Ebury Digital (6 Sept. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B008XX0PKG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.8 out of 5 stars 520 customer reviews
  • Amazon Bestsellers Rank: #59,167 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Isobel Henry-Rufus TOP 1000 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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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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By MisterHobgoblin TOP 500 REVIEWERVINE VOICE on 10 Jun. 2013
Format: Hardcover
Jerusalem is a melting pot, with a cuisine influenced from many different corners. There's Arab food, Jewish food, Georgian food, Libyan food (with Italian influences), Egyptian food, Persian food and Syrian food. That's just to name a few.

The recipes in this book are presented in more prosaic style than many recipe books (i.e. not always in clear, simple numbered steps) and irritatingly they don't have the timings easily laid out. That means reading the recipe first and adding the cooking stages and estimating the preparation stages. The recipes themselves seem quite fiddly, requiring some pretty advanced techniques and juggling of multiple pots. They will also require making friends with a middle eastern grocer for some of the more exotic herbs, spices and berries - fortunately we have an Iranian grocer a few suburbs away.

I have tried several recipes so far:

Aubergine and moghrabieh soup - requires burning the aubergines on gas burners but the recipe is divine. Takes a couple of hours and the preparation of the aubergine is not straightforward.

Maqluba - each ingredient needs to be cooked separately before putting it all together in a pot. This is fiddly and involves shallow frying, deep frying and spice grinding. It also needs a pot that is exactly the specified size. Mine turned out perfectly and tasted great - especially the caramelised tomatoes. Served with the mint yoghurt.

Lamb schwarma - requires overnight marinading and four to five hours of cooking. The spice grinding was a chore but well worth it to create a complex and deep flavour. Final assembly is very fiddly.

Herb pie - absolutely amazing flavour and an instant hit with all the family. The youngest has asked for me to cook it again next week for his 8th birthday.
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