Jerusalem

; Sami Tamimi

«The best cookbooks are the ones with a strong sense of place.and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It.s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.. .Heidi Swanson, author of Super Natural Every Day»

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 Les mer
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Vår pris: 385,-

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Leveringstid: Sendes innen 7 virkedager

Om boka

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

Fakta

Anmeldelser

«The best cookbooks are the ones with a strong sense of place.and this is one of them. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It.s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.. .Heidi Swanson, author of Super Natural Every Day»

«Jerusalem is a beautiful and necessary book. I.m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. (Not to mention the few dozen copies to give as gifts.). .Jonathan Safran Foer, author of Eating Animals»

«Jerusalem is a city of mosaics. Everybody takes and leaves their own impression. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty.s gorgeous, rustic sensibilities.. .Joan Nathan, author of The Foods of Israel Today»

«Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -I didn.t think it was possible, but Ottolenghi has outdone himself with Jerusalem.. .Suzanne Goin, author of Sunday Suppers at Lucques»

Innholdsfortegnelse

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

Om forfatteren

Yotam Ottolenghi is the restaurateur and chef-patron of the four 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 commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi 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.