Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the seven
Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is
the author of eight bestselling and multi-award-winning cookery
books. Yotam has been a weekly columnist for the Saturday Guardian
for over thirteen years and is a regular contributor to the New
York Times. 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 (Author)
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, through many restaurants and
ethnic traditions, to become head chef of Lilith, one of the top
restaurants in Tel Aviv in the 1990's.
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. The company
now has five delis and two restaurants, NOPI and ROVI, all in
central London. At Ottolenghi, Sami and Yotam created a concept
that has proven a huge success from day one, serving trademark
savoury food and pastries, providing catering and running two busy
restaurants in central London. Over the years, Sami was in charge
of food creativity and nurturing younger chefs around the
company.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two
bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A
Cookbook. Sami's third cookbook Falastin is co-authored with Tara
Wigley and was the winner of the Fortnum & Mason Cookery Book of
the Year 2021.
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*
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