Jerusalem
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Jerusalem by Yotam Ottolenghi
JAMES BEARD AWARD WINNER * IACP AWARD WINNER * Discover the stunning flavors of Jerusalem through 120 "vibrant . . . and consistently delicious" (Bon Appétit) recipes from the New York Times bestselling authors of Ottolenghi"Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem."--Heidi Swanson, author of Super Natural Simple
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 Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.
With five bustling restaurants in London and many stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Jerusalem: A Cookbook.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781607743941 |
| ISBN 10 | 1607743949 |
| Titel | Jerusalem |
| Autor | Yotam Ottolenghi |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Random House USA Inc |
| Erscheinungsjahr | 2012-10-16 |
| Seitenanzahl | 320 |
| Preise | Winner of James Beard Foundation Book Awards (International) 2013, Winner of IACP Crystal Whisk Award (International) 2013, Winner of IACP Crystal Whisk Award (Cookbook of the Year) 2013, Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2013, Commended for IACP Crystal Whisk Award (Food Photography) 2013 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |