The gift was a major success on all fronts and my wife is both delighted and now full of enthusiasm for the kitchen ! IACP Cookbook Award – Cookbook of the Year, Editor's Picks: Science Fiction & Fantasy, Discover Book Picks from the CEO of Penguin Random House US. I bought this book mainly for the hummus recipe-which is the best recipe for hummus I have come across. Please try again. And seen through the eyes of two expats (both men live and work in England)--one Jewish, the other Palestinian--you're exposed not only to the simplicity of flavors but also to the complexities of food as politics. Many recipes use dried fruits and nuts with meats, vegetables (both cooked and raw) and salads, creating a unique flavor, as well as using familiar ingredients like feta cheese, tahini, fresh herbs, and pita bread . Top subscription boxes – right to your door, Click here for the recipe for Na'ama's Fattoush [PDF], Click here for the recipe for Spiced Cookies [PDF], Click here for the recipe for Stuffed Eggplant with Lamb and Pine Nuts [PDF], includes free international wireless delivery via, © 1996-2020, Amazon.com, Inc. or its affiliates.

Probably the best cookbook I ever used. That food can be this charged might be surprising for some, but that it's so delicious is undeniable. (Not to mention the few dozen copies to give as gifts. 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. I loved reading the stories about the various recipes, and was intrigued by the exotic ingredients of some. Yet the passion and skill evident in this collection of Mediterranean cuisine are contagious. However, these are not the kind of recipes where you look in the refrigerator, gather whatever you've got and you prepare a last minutes Ottolenghi dish. It’s a volume that makes you want to cook. I will be honest and say that I bought this more for the history and cultural aspect than actually planning to cook these recipes. This is not a cookbook we will use everyday but it makes for a good addition to our cookbook collection and treats us to authentic Middle Eastern dishes. We are experiencing technical difficulties. I gave this excellent cookbook to my wife for Christmas. Reviewed in the United Kingdom on August 16, 2018. 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   “People say that food, like soccer, erases differences—that sharing salt creates a bond. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. There was a problem loading your book clubs. The book is full of other very good recipes aswell, some of which I have tried with much success. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.” —Suzanne Goin, author of Sunday Suppers at Lucques   “Jerusalem is a city of mosaics. Overall, this irritation is manageable since the outcome is usually worth the effort.

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