Jerusalem: A Cookbook

by Yotam Ottolenghi

Other authors: Jonathan Lovekin (Photographer), Sami Tamimi

Other authors: See the other authors section.

Members	Reviews	Popularity	Average rating	Mentions
1,259	15	15,286	(4.42)	23
"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"--… (more)

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Piglet Tournament of Cookbooks (74)

Food (25)

The 2015 Epicurious Cookbook Canon (20)

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▾Member reviews

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Showing 1-5 of 15 (next | show all)

I wouldn't normally "pad" my statistics with a cookbook, but in fact I did spend a lot of time reading this book. Each section and almost every recipe includes a description of the food, culture and history of Jerusalem, providing detailed context. The different cultures of Jerusalem often share similar dishes and cuisines, with small adaptations, and Ottolenghi also describes many instances in which each culture (Muslim, Jewish, Christian, Israeli, Syrian, Iraqi, etc.) claims ownership of a particular tradition, but in fact the origins are very murky. This is a beautiful book, and many of the recipes are very accessible, but I took one star away because many more recipes are what I would describe as "varsity-level," not for the amateur or the faint of heart. I'm not an expert cook, but I do prefer to follow recipes, so I intend to tackle a few of these, including pickles and condiments, so we'll see how it goes! (

)

karenchase | Jun 14, 2023 |

Love, love, LOVE this cookbook.

As a Middle Eastern, I am familiar with most of the dishes here but each time I read a recipe I think I know well, I am surprised to see that Yotam does it differently. This book is divided into 9 categories:

Vegetables
Beans & Grains
Soups
Stuffed
Meat
Fish
Savory Pastries
Sweets & Desserts
Condiments

It's loaded with beautiful, mouth-watering photos of dishes, and I cannot wait to try everything in the 'stuffed' category. Looks so yum.
(

)

womanwoanswers | Dec 23, 2022 |

Just a gorgeous book with beautiful photography and good recipes that don't require buying a bunch of hard to find ingredients, and easily manageable recipes. I really don't want to return it to the library. (

)

notbucket24 | Oct 2, 2022 |

Recipes easy to follow and the results packed with flavour - encouraging me to use up all that zaatar and sumac in my spice cupboard - plus fabulous photography and fascinating background stories. Eating my way through this (and so glad I found it in my favourite second-hand bookshop). It might even encourage me to give beetroot a chance. (

)

overthemoon | Jan 21, 2022 |

Not entirely vegetarian, but gorgeous and packed with delicious, intriguing recipes. Another keeper from Ottolenghi. I can't stop making the pureed beets with zaatar. (

)

revafisheye | Jan 10, 2020 |

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▾Other authors

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Author name	Role	Type of author	Work?	Status
Ottolenghi, Yotam	—	primary author	all editions	confirmed
Lovekin, Jonathan	Photographer	secondary author	all editions	confirmed
Tamimi, Sami	—	secondary author	all editions	confirmed
Franssen, Hennie	Translator	secondary author	some editions	confirmed
Holle, Barbara	Translator	secondary author	some editions	confirmed
Lyng, Signe	Translator	secondary author	some editions	confirmed

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▾Awards and Honors

Awards

Andre Simon Award (Shortlist – Food – 2012)

Gourmand World Cookbook Award (Foreign – 2012)

IACP Cookbook Award (Winner – International – 2013)

James Beard Foundation Award (Winner – International – 2013)

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Jerusalem: A Cookbook

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Jerusalem

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Epigraph

Dedication

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Disambiguation notice

Publisher's editors

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Swanson, Heidi

Original language

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▾References

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Wikipedia in English (1)

Yotam Ottolenghi

▾Book descriptions

"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"--

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