Jerusalem (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
320
Utgivningsdatum
2012-09-06
Utmärkelser
Winner of Guild of Food Writers Award 2013 (UK); Winner of Observer Food Monthly Awards 2013 (UK); Winner of James Beard Foundation Award 2013 (UK); Winner of International Association of Culinary Pro
Förlag
Ebury Press
Illustrationer
col. Illustrations
Dimensioner
204 x 204 x 28 mm
Vikt
1400 g
Antal komponenter
1
Komponenter
,
ISBN
9780091943745

Jerusalem

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Inbunden,  Engelska, 2012-09-06
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Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
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Kundrecensioner

Det finns 2 recensioner av Jerusalem. Har du också läst boken? Om du har köpt den på Bokus.com vill vi gärna höra vad du tyckte om den! Sätt ditt betyg »
  1. Bästa kokboken! Varierade recept och ingredienser, men...
    skolbarnsmamma, 15 december 2013

    Bästa kokboken! Varierade recept och ingredienser, men lättlagat och värmande mat. Mycket vegetariskt men också kött- och fiskrätter. Uppskattad av hela familjen!

  2. En myckert vacker illustrerad bok, innehåller historia...
    Barbro Carlberg, 2 september 2013

    En myckert vacker illustrerad bok, innehåller historia och recept från både palestinskt o israeliskt kök. Ger en stor lust att pröva dessa rätter..

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Recensioner i media

a magical feast * BBC Good Food Magazine * Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghis) war-torn native city * The Telegraph Magazine * A complicated love letter to a citya 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 Jerusalems culinary, as well as political, history * The Sunday Telegraph *

Övrig information

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based 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 1990s. 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.

Innehållsförteckning

i: Introduction 1: Jerusalem food 2: The passion in the air 3: The recipes 4: A comment about ownership 5: History ii: Vegetables iii: Pulses & Grains iv: Soups v: Stuffed vi: Meat vii: Fish viii: Savoury Pastries ix: Sweets & Desserts x: Condiments xi: Index xii: Acknowledgements