- Inbunden (Hardback)
- Antal sidor
- Winner of Guild of Food Writers: Cookery Book Award 2013 (UK); Winner of Observer Food Monthly Awards 2013 (UK); Winner of James Beard Awards 2013 (UK); Winner of International Association of Culinary
- Ebury Press
- col. Illustrations
- 278 x 204 x 31 mm
- Antal komponenter
- 1378 g
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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!
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..
Recensioner i media
"a magical feast" * BBC Good Food Magazine * "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 *
Bloggat om Jerusalem
Yotam Ottolenghi (Author) Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI and ROVI restaurants. He writes a weekly column in The Guardian's FEAST magazine and has published seven Sunday Times and New York Times bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; SWEET with Helen Goh; and OTTOLENGHI SIMPLE with Tara Wigley. Yotam has made two 'Mediterranean Feasts' series for More 4, a BBC4 documentary, 'Jerusalem on a Plate' and his hugely popular 'Simple Pleasures' podcast. ottolenghi.co.uk. @ottolenghiSami 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 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.
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