"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"--
Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv.
In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London.
Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi.
SAMI TAMIMI is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.
This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *