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Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 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. The two only met when they worked together in London nearly 30 years later, and discovered they shared a language, a history, and a love of great food.

Jerusalem sets 120 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 soups (frikkeh, chicken with kneidelach), meat and fish (chicken with cardamom rice, sharmula bream with rose petals), vegetables and salads (chargrilled squash with labneh and pickled walnut salsa), pulses and grains (beetroot and saffron rice), to cakes and desserts (fig and arak trifle, clementine and almond cake), there is something new for everyone to discover.

Packed with beautiful food and location photography, thoughtfully designed and inspired by two very different childhoods in the same city, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

Reviews

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

An evocative book about the overlapping cultural and culinary traditions of an often fraught city, Jerusalem pays tribute to Yotam Ottolenghi’s childhood in the Jewish west and Sami Tamimi’s in the Muslim east

Metro

The recipes are as stunning as you’d expect from Ottolenghi

The Sunday Times Culture

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Formats & editions

  • Hardback

    9780091943745

    September 3, 2012

    Ebury Press

    320 pages

    RRP $70.00

    Online retailers

    • Mighty Ape
    • Paper Plus
    • The Warehouse
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    Or

    Find your local bookstore at booksellers.co.nz

  • EBook

    9781448148585

    September 6, 2012

    Ebury Digital

    320 pages

    Online retailers

    • Amazon Kindle NZ
    • iBooks NZ
    • Google Play EBook NZ
    • Kobo Ebook
    • Booktopia NZ
Recipe
Stuffed Aubergine Recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem

Also by Yotam Ottolenghi