Jerusalem by Yotam Ottolenghi
From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.
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 *
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 *
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 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. Sami’s third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum & Mason Cookery Book of the Year 2021. Sami's first solo cookbook, Boustany, was published in 2025 and was shortlisted at the Guild of Food Writers Awards 2026.
| SKU | Unavailable |
| ISBN 13 | 9780091943745 |
| ISBN 10 | 0091943744 |
| Title | Jerusalem |
| Author | Yotam Ottolenghi |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ebury Publishing |
| Year published | 2012-09-06 |
| Number of pages | 320 |
| Prizes | Winner of Guild of Food Writers Award 2013 (UK), Winner of Observer Food Monthly Awards 2013 (UK), Winner of James Beard Foundation Award 2013 (UK), Winner of International Association of Culinary Professionals 2013 (UK), Winner of Gourmand World Cookbook Award 2013 (UK), Short-listed for Andre Simon Memorial Fund Book Award 2012 (UK), Short-listed for Fortnum & Mason Food and Drink Award 2013 (UK), Short-listed for Food and Travel Reader Awards 2013 (UK) |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |