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"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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Previews available in: English
Subjects
COOKING / Regional & Ethnic / Mediterranean, COOKING / Regional & Ethnic / Middle Eastern, Description and travel, Middle Eastern Cooking, COOKING / Regional & Ethnic / Jewish & Kosher, nyt:hardcover-advice=2012-11-04, New York Times bestseller, Cooking, middle eastern, Jerusalem, description and travelPeople
Yottam Ottolenghi, Sami TamimiPlaces
JerusalemShowing 2 featured editions. View all 2 editions?
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Book Details
Edition Notes
Includes index.
Includes index.
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Work Description
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty.
Community Reviews (0)
Feedback?May 17, 2022 | Edited by raybb | Merge works |
September 18, 2021 | Edited by ImportBot | import existing book |
August 6, 2021 | Edited by New York Times Bestsellers Bot | Add NYT bestseller tag |
November 8, 2013 | Edited by Dimitar Karaytchev | Added second author |
June 14, 2012 | Created by LC Bot | import new book |