Jerusalem by Yotam Ottolenghi


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 and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cook...

Details Jerusalem

Release DateOct 16th, 2012
PublisherTen Speed Press
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction

Reviews Jerusalem

  • Carol Smith
    [ongoing review - 11 recipes made to date] I have a purely personal, purely artificial rule that it takes at least 10 recipes to say one has read a cookbook. [Corollary rule - any cookbook not worth making 10 recipes from has no place on your bookshelf.] The Recipes (ongoing) 1. Falafel (ta'amia for my Egyptian friends) (12/22/12): My husband is a falafel guru and I was anticipating comments about how they "aren't like Mahmouds in Queens", weren...
  • Petra-X
    One Israeli Breaking Breads: A New World of Israeli Baking and one Palestinian, Palestine on a Plate: Memories From My Mother's Kitchen cookbook read, now one by an Israeli and a Palestinian. Both were born in Jerusalem in the same year and neither wanted to tell their parents they were gay. They weren't lovers they are friends and business partners in a restaurant in London, and this book is a collaboration of them going home and finding the foo...
  • Lynne King
    When this book arrived in the post this morning, I had this incredible sense of anticipation. I opened the book, was entranced by the photos, the history of the region and the recipes themselves. I'm lost for choice in deciding which one to choose! I love cooking and I had never heard of this individual before until I read an article by Theresa May, our new PM, on how she much preferred him to Delia Smith.
  • Kim
    This is another amazing cookbook from the founders of the Ottolenghi chain of restaurants in London. Yotam Ottolenghi is an Israeli Jew of Italian and German heritage, Sami Tamimi is an Israeli Arab. They were both born and raised in Jerusalem - Ottolenghi in Jewish West Jerusalem and Tamimi in Muslim East Jerusalem - and became friends and business partners in London. In this book, they return to the food of their Jerusalem childhoods and explor...
  • Helen
    I just received this magnificent book as a birthday present, and I'm loving every single page of it. These are the foods I lived on during my year in Israel. As I read along, I'm tasting every dish on the tip of my tongue. So far, I've made the Israeli salad, the shakshuka, and the chicken with caramelized onions and cardamom rice, and they're all so good that I want to compose a psalm about them.There are lots of Middle-Eastern recipe books. Wha...
  • Adam
    This book is magnificent. Jerusalem collects the recipes of Jewish, Israeli Jerusalem and those of Muslim/Christian Arab-Israeli/Palestinian Jerusalem. One chef is Jewish, the other Palestinian. The lines blur, a fact the writers acknowledge. Few of these dishes have a permanent home. Many have origins far away. Some, the most famous (falafel, hummus), belong originally to neither side. By now, they belong to both. Much more important is that the...
  • Pam
    I would have purchased this book based on the cover alone (I am completely smitten with baked eggs), but after seeing so many recipes form Jerusalem a Cookbook pop up all over the blogosphere lately, I knew I wanted to try it. First of all, the book is gorgeous. From it's softly padded cover, to the color laden images inside. Images of rich, mysterious food and bright every day images of markets and life around Jerusalem. It's an incredible cookb...
  • Terri
    This is the kind of cookbook I could reach for again and again. There is plenty to read in relation to the food, environment and culture as well as ample recipes that I can use on a weekly basis. In fact some of the recipes were already familiar to me and show up on the dinner table frequently, such as Butternut Pumpkin, Haloumi, Pine Nut 'hot salad' type recipes.Living in a hot climate myself I found the fresh food of Jerusalem appealing and hav...
  • Alison
    Another fantastic Ottolenghi book made even better by the poignant stories he and Sami Tamimi share about growing up in different communities in the same city. The recipes I've tried so far have all been great. This is more than just a cookbook. It's social anthropology at its best.
  • Honorata
    I cook a lot, and this book is a perfect example of why I still buy cookbooks while everything is within googling range. Beautiful pictures, engaging short stories, amazing recipes combining Jewish and Arabic traditions - so you can see and almost feel the East European, Tunisian, German, Morroccan tastes mix. Also most recipes adaptable for elimination diets (milk/sugar/gluten free).
  • Eh?Eh!
    2016-09-29 favorites, things that made my eyes widen when I tasted themChicken with carmelized onion & cardamom rice*lamb meatballs with barberries, yogurt, and herbs**Roast chicken with clementines***MejadraPureed Beets with yogurt & zataarRoasted Butternut squash & red onion Chocolate Krantz cake****Spicy beet, leek, and walnut salad*****Fried cauliflower with tahiniSweet Filo CigarsKohlrabi Saladpoached pears wi...
  • Paul
    In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious.I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfyin...
  • Maze Branch Oak Park Public Library
    Overall our What's Cooking group really enjoyed this book. Our quibbles include...inconsistencies with measurements (combination of weight, measurement and description - we prefer weight and measurement), the font makes discerning between "3" and "5" very difficult, and assuming that readers are more experienced cooks.We shared the following recipes...- Maqluba- Prawns, Scallops and Clams with Tomato and Feta- Tahini Cookies- Basmati Rice and Orz...
  • Elizabeth
    PROS: The cover of the book is representative of how the pictures look throughout the book. I love a cookbook with photos. The dishes were hearty and felt wholesome. The flavors were great. The recipes were easy to follow.CONS: Make sure you look and see how long the recipes take to make. These are not all quick recipes. They do take time. This isn't truly a con, but a warning.Overall: Since I first heard about this cookbook and saw its cover, I ...
  • Judy
    This book is absolutely gorgeous. I got it today, started reading through it, and couldn't stop. There are many entrancing photographs of the dishes, as well as scenes from the incredible diversity that underlies Jerusalem. The pictures are not are not Martha-Stewart perfect, but earthy - dishes sit on messy stovetops, with dribbles of food spilling over the edges of the pots. The authors - Yotam Ottolenghi, who is Jewish, and Sami Tamimi, who is...
  • Jade
    Full disclosure, I have yet to make one of these recipes. I have perused the entire book, however, and have read much of non-recipe instruction text. The photos are beautiful, the descriptions are nicely detailed, and a lot of cultural background is given, which I especially enjoyed. Some of the recipes call for fairly obscure ingredients, but most are source-able. Downside: not every recipe has a photo - something I personally find helpful in an...
  • Lyn Elliott
    One of my favourite recipe books.
  • Poiema
    Gorgeous pictures, not all of which relate to food. You can almost smell and feel the atmosphere of the city of Jerusalem. Some of the recipes have ingredients that are not readily available, but overall they are do-able and the ones I've tried are satisfying. The recipes reflect a diversity of Jewish culture and incorporate influences that are unique to various locales. The two authors add commentary regarding their personal experience with the ...
  • Riv
    Yum.I made about 7 or 8 different recipes but so many looked mouthwatering. The hummus is divine, as is the recipe for chickpeas (similar to arbis, but seasoned differently). The mejadra was excellent, even though I did not follow the recipe exactly; the seasoning was perfect. Of course, any recipe with eggplant is fantastic! I have found that anything Yotam Ottolenghi puts together, no matter how outlandish the combination may seem, comes out de...
  • Heidi
    I give the book five stars because it is simiply an amazing cook book. Full of pictures and history of jerusalme. As someone who lives in northern Ohio with all major cities that might have any access to any of the foods used in the cookbook. It was hard to find anything that I could possibly make. I appreciate the full color pictures of most of the food and I would give this cookbook ans A++++ for food pornography! However as an actual cookbook ...
  • chiara
    how does one even read a cookbood lol does that count as reading? well, I guess it does. I've read this book and I just want to book a trip to Jerusalem to eat e v e r y t h i n g : and yep, I'm defo gonna try some of the recipes, as soon as I finish my first year at Uni and can actually afford the luxury to buy more than two ingredients at a time, lol This recipes are pretty demanding, guys. I'll let you know as soos as I try one.
  • Abby
    Fantastic! The recipes are great and the history of the city and area of Palestine and Israel is fascinating and informative. I've made a few of the dishes already with great success - the pureed beets with yogurt & za'atar, roasted cauliflower & hazelnut salad, parsley and barley salad, and maqluba are already family favorites.
  • Lindsay Beyerstein
    Delicious recipes, and beautiful photographs of the food of Jerusalem and its cultural contexts. So far, I've made the butternut squash "hummus," the seared eggplant and mint dip with pomegranate, and the poached pears. Everything I've made so far has been delicious. My only complaint is that the first section of the book (mezze, dips, salads) is organized a little haphazardly.
  • Rebecca
    A really great cookbook but some of the recipes are pretty tricky and take a while.... worth trying though as they are delicious! The recipe notes and other pages of background information are really interesting too.
  • Sam
    Jerusalem is a work of art and I feel overwhelmed every time I look at it again. Each description of the food is rich and full of detail, the pictures so lush and decadent. I need someone to plan a dinner party, STAT.
  • Sarah
    The recipes I tried were all great. That being said, some of them could have been written slightly better and I despise when cookbooks don't have pictures of the finished product. However, I have saved and will continue to make a few of these recipes again and again, so, therefore, a winner.
  • Dianais
    Such an unexpectedly wonderful book! I loved every word and recipe. It's not just a cookbook but it also teaches about culture and people and customs. I absolutely loved it!
  • Katie
    Beautiful, lovely text, and I can't wait to try some of these recipes.
  • Maureen
    Oh to be in Jerusalem and eating most of this food. A lush read.