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Jerusalem Hardcover – 6 September 2012
Frequently bought together
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
About the 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 and 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 four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
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- Publisher : Ebury Press (6 September 2012)
- Language: : English
- Hardcover : 320 pages
- ISBN-10 : 0091943744
- ISBN-13 : 978-0091943745
- Item Weight : 1 kg 400 g
- Dimensions : 20.2 x 3 x 27.8 cm
- Country of Origin : India
- Best Sellers Rank: #53,157 in Books (See Top 100 in Books)
- Customer Reviews:
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What I love most about Ottolenghi's recipes is the exposure to flavour combinations and new ingredients that you get. While you might not have all the exact ingredients for a recipe on hand, it is always possible to draw inspiration from his recipes and take it forward in your own way.
I have tried a few recipes from the book and all of them were really good. As is usual with Ottolenghi's recipes, there are lots of herbs involved as well as middle eastern ingredients (after all it is Ottolenghi's and Tamimi's take on the food that they grew up with); not to mention Aubergines and other vegetables. You might need to adjust the quantities of various ingredients based on your preference though. (Don't like too much Tahini? Don't put the whole amount mentioned in the recipe! Don't like too much Parsley or Tarragon or another herb? Reduce or Omit as suits the dish! Like it spicy? Up the quantities/add some, judiciously!) This is how one should approach any other recipe book, for that matter.
PS: I got the UK edition (as I expected) - so most ingredients are measured in weight.