Book description
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling
Ottolenghi: The Cookbook. Their chain of restaurants is
famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami's food is a shared home city:
Jerusalem. Both were born there in the same year, Sami on the Arab
east side and Yotam in the Jewish west. Nearly 30 years later they met
in London, and discovered they shared a language, a history, and a
love of great food.
Jerusalem sets 100 of Yotam and Sami's inspired, accessible
recipes within the cultural and religious melting pot of this diverse
city. With culinary influences coming from its Muslim, Jewish, Arab,
Christian and Armenian communities and with a Mediterranean climate,
the range of ingredients and styles is stunning. From recipes for
soups (spicy frikkeh soup with meatballs), meat and fish (chicken with
caramelized onion and cardamom rice, sea bream with harissa and rose),
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), there is something new
for everyone to discover.
Packed with beautiful recipes and with gorgeous photography
throughout,
Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Yotam Ottolenghi completed a Masters degree in philosophy and
literature whilst working on the news desk of an Israeli daily, before
coming to London in 1997. He started as an assistant pastry chef at the
Capital and then worked at Kensington Place, Launceston Place, Maison
Blanc and Baker and Spice, before starting his own eponymous group of
restaurants/food shops, with branches in Notting Hill, Islington,
Belgravia and Kensington. He opened the restaurant NOPI in Piccadilly in
2011. Sami Tamimi became head chef at Lilith in Tel Aviv in 1989, and
moved to London in 1997 where he set up the traiteur section at Baker
& Spice. It was here that he met Yotam and he has since worked as
head chef at Ottolenghi.
