Jerusalem: Ottolenghi Yotam Hardcover – International Edition, 6 Sept. 2012

I'm not familiar with either Palestinian or Israeli cookery so it's been so much fun reading about these recipes. Some are traditional, some are traditional but with some added twists and some are just inspired by the general flavours of the city of Jerusalem.There are a fair few pictures in this book. Every single recipe is not covered but you'll find plenty to look at (the attached pictures are my own but 2 of those recipes had pictures in the book as well).You might find the odd ingredient in the odd recipe that you can't find in your local supermarket but I *think* these are fairly few and far between. I was able to get everything I needed (aside from fresh Dill - I had to use dried) from Sainsbury's for the recipes above.I've seen 1 or 2 reviews whinging that the recipes are impossible to make. I find these a little baffling? I followed the above (very simple), two recipes, to a T and they came out near enough perfect. Also, I've not had to yet, but sometimes, yes, you might need to tweak recipes to make them work in your kitchen. We all have different pots, pans, stoves, ovens. That's just the reality of cooking.Above pictures are the Chicken With Caramelized Onion And Cardamom Rice, Sweet Potatoes And Figs (forgot to add the Balsamic Glaze before taking the Sweet Potatoes And Figs picture. Whoops) and Mejadra.I heartily recommend this excellent and exciting book 🙂

So many excellent recipes which are worth repeating over and over again

This book arrived yesterday and I have taken every opportunity to feast my eyes on it ever since. I have been to Jerusalem and am a big fan of the authors' previous cookbook Ottolengh. This cookbook does not disappoint in terms of recipes or photography. The recipes are all crying out to be cooked and I'm having trouble deciding where to start. I have no doubt that they will all turn out well as the recipes are so clear and the ingredients so perfect together. The photographs of Jerusalem take me right back there - I can almost smell the fresh herbs and the frying falafel just looking at them. It is also a very interesting book as it talks about the different cultures and food traditions. Once I have made a few I'll update this review -but really can't see me down-grading due to the recipes.An up-date: I've now made the roasted sweet potatoes and fresh figs, the pearl barley risotto with marinated feta and the cod fish cakes and all have been gorgeous. The flavours of the sweet potato recipe were sublime together - zingy fresh and earthy at the same time; the risotto was unctuous and creamy in texture and oh so very conforting with the tanginess of the feta really contrasting and complimenting the dish;the fish cakes were delicate but flavoursome with a lovely sauce. All three recipes were so straigtforward and had easily accessible ingredients. A delight without a doubt.

This is an ambitious and brave book, by Yotam Ottolenghi and Sami Tamimi and one which delivers.The complexity of Jerusalem, the city, in terms of politics, history, culture and food is sensitively described. Both authors regard Jerusalem as home, "because it defines us, whether we like it or not". I love their faith in the possibility of food and more particularly hummus, bringing Jerusalemites together, "if nothing else will"The backdrop of the city is the very beautiful context of this book. However, a cookery book has to be ultimately about the food and "Jerusalem" provides a lavish feast of new ideas, tastes and food combinations.Thanks to The Guardian, I have already begun to cook from this book. Mejadra, a simple combination of lentils, rice, spices and fried onions is stunning. Lamb Shawarma is deeply and gorgeously spiced.Chicken with caramelised onion and cardamom rice is perfect and simple comfort food.I am planning my next month of menus around this book. First up will be Burnt aubergine with garlic, lemon and pomegranate seeds. When I have time for some serious weekend cooking, I will make the Chocolate Krantz cake, a yeasted cake which looks soft, chocolatey and worth the effort.This is a beautiful book with sublime photography. Check out the photo of the Jerusalem skyline at dusk or the overwhelming colours of the roadside grocery vendor. The photos of pan fried sea bream with harissa and rose and the small plates of hummus studded with pine nuts and herbs are genuinely mouth watering.I feel instinctively that this book will inspire and change my cooking. A completely essential book.

This instantly became my favourite cookbook, due to the wonderful recipes, they are mainly healthy, flavourful combinations that have invigorated my recipe repertoire. Dropped one star as unfortunately the recipe instructions are not in a bullet point list, they are in free text, so it can be hard to find which step you are on. I am a competent cook and can follow recipes easily, but I really struggle with this when I'm trying to juggle doing 5 things and trying to find my next step in the (well written) text! That is my only criticism, and I think this will be my favourite cookbook for decades to come - I love this cuisine.

Me encantaron las recetas !!

Anche se in inglese si capisce bene, immagini belle e ricette gustose. L'ho trovato in offerta ad 11€, un vero affare!

Ya he hecho numerosas recetas del libro… ¡nos encantan! Son frescas y deliciosas

Sehr froh über dieses Kochbuch

Adorei o livro. É como uma viagem à Jerusalém mesmo, pois eles contam fatos históricos e pessoais que contextualizam cada receita. As receitas são ótimas tb