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Lois Leveen: IMG Forsooth Me Not: Shakespeare, Juliet, Her Nurse, and a Novel



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Jerusalem: A Cookbook

by and

Jerusalem: A Cookbook Cover

ISBN13: 9781607743941
ISBN10: 1607743949
All Product Details

 

Synopses & Reviews

Publisher Comments:

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city — with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year — Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet.

Review:

"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as 'the center of the universe' Ottolenghi and Tamimi only promise 'a glimpse into hidden treasure' of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well. (Oct)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Review:

“These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.” Bon Appetit

Review:

"The best cookbooks are the ones with a strong sense of place — and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel. Heidi Swanson, author of Super Natural Every Day

Review:

"Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food....I didn't think it was possible, but Ottolenghi has outdone himself with Jerusalem." Suzanne Goin, author of Sunday Suppers at Lucques

Review:

"Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty's gorgeous, rustic sensibilities." Joan Nathan, author of The Foods of Israel Today

Review:

"People say that food, like soccer, erases differences — that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city." Tamar Adler, author of An Everlasting Meal

Review:

"Jerusalem is a beautiful and necessary book. I'm going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)" Jonathan Safran Foer, author of Eating Animals

Review:

"Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!" Deborah Madison, author of Vegetarian Cooking for Everyone

About the Author

Yotam Ottolenghi is a Cordon Bleu-trained Chef, the author of two best-selling cookbooks, and the owner of an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London.

Sami Tamimi is the head chef at Ottolenghi and co-author of Ottolenghi: The Cookbook. The author lives in London.

Table of Contents

Introduction 

Jerusalem food 

The passion in the air 

The recipes 

A comment about ownership 

History 

Vegetables

Beans & Grains 

Soups 

Stuffed 

Meat 

Fish 

Savory Pastries 

Sweets & Desserts 

Condiments 

Index 

Acknowledgments

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

Blueaholic, August 18, 2013 (view all comments by Blueaholic)
Can someone please tell me: does this book use metric or imperial measurements? Thanks!!
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)
Chumpy2012, January 20, 2013 (view all comments by Chumpy2012)
Hands down, the best cookbook since Zuni Cookbook came out almost a decade ago. WOW. This will keep you busy and full forever.
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)
TE Peters, January 11, 2013 (view all comments by TE Peters)
This is a straight forward cookbook for some of my very favorite dishes. From simple tabbouleh and hummus to more complex dishes, the format is beautiful and easy to follow. Peppered with historical notes and commentary, it's become one of my favorite cookbooks in just a few weeks.

Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9781607743941
Subtitle:
A Cookbook
Author:
Yotam Ottolenghi and Sami Tamimi
Author:
Tamimi, Sami
Author:
Ottolenghi, Yotam
Publisher:
Ten Speed Press
Subject:
Middle Eastern
Subject:
Cooking and Food-Jewish
Copyright:
Publication Date:
20121016
Binding:
Hardback
Language:
English
Illustrations:
130 FULL-COLOR PHOTOS
Pages:
320
Dimensions:
10.9 x 7.9 x 1.46 in 3.1 lb

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Related Subjects

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» Cooking and Food » Regional and Ethnic » Jewish
» Cooking and Food » Regional and Ethnic » Mediterranean
» Cooking and Food » Regional and Ethnic » Middle Eastern
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Jerusalem: A Cookbook New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 320 pages Ten Speed Press - English 9781607743941 Reviews:
"Publishers Weekly Review" by , "Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Realizing the difficulties of trying to capture the diversity of a city that has been described as 'the center of the universe' Ottolenghi and Tamimi only promise 'a glimpse into hidden treasure' of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well. (Oct)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Review" by , “These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”
"Review" by , "The best cookbooks are the ones with a strong sense of place — and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It's a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.
"Review" by , "Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food....I didn't think it was possible, but Ottolenghi has outdone himself with Jerusalem."
"Review" by , "Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty's gorgeous, rustic sensibilities."
"Review" by , "People say that food, like soccer, erases differences — that sharing salt creates a bond. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city."
"Review" by , "Jerusalem is a beautiful and necessary book. I'm going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.)"
"Review" by , "Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. I am smitten and grateful!"
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