Winner of the Observer Food Monthly Cookbook of the Year 2013.
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 30Â 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.
Author Biography
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 1997Â 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.