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Jerusalem: Ottolenghi Yotam (editie 2012)

door Yotam Ottolenghi (Auteur)

Leden	Besprekingen	Populariteit	Gemiddelde beoordeling	Aanhalingen
1,272	15	15,336	(4.42)	23
"A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet"--… (meer)

▾Boekgegevens

Lid:	QueerMathsQueen
Titel:	Jerusalem: Ottolenghi Yotam
Auteurs:	Yotam Ottolenghi (Auteur)
Info:	Ebury Press (2012), Edition: 01, 320 pages
Verzamelingen:	Jouw bibliotheek
Waardering:
Trefwoorden:	Geen

Informatie over het werk

Jeruzalem door Yotam Ottolenghi

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▾Lijsten

Food (25)

Piglet Tournament of Cookbooks (74)

The 2015 Epicurious Cookbook Canon (20)

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» Zie ook 23 vermeldingen

▾Besprekingen door leden

datum ▼ | stemmen

1-5 van 15 worden getoond (volgende | toon alle)

I wouldn't normally "pad" my statistics with a cookbook, but in fact I did spend a lot of time reading this book. Each section and almost every recipe includes a description of the food, culture and history of Jerusalem, providing detailed context. The different cultures of Jerusalem often share similar dishes and cuisines, with small adaptations, and Ottolenghi also describes many instances in which each culture (Muslim, Jewish, Christian, Israeli, Syrian, Iraqi, etc.) claims ownership of a particular tradition, but in fact the origins are very murky. This is a beautiful book, and many of the recipes are very accessible, but I took one star away because many more recipes are what I would describe as "varsity-level," not for the amateur or the faint of heart. I'm not an expert cook, but I do prefer to follow recipes, so I intend to tackle a few of these, including pickles and condiments, so we'll see how it goes! (

)

karenchase | Jun 14, 2023 |

Love, love, LOVE this cookbook.

As a Middle Eastern, I am familiar with most of the dishes here but each time I read a recipe I think I know well, I am surprised to see that Yotam does it differently. This book is divided into 9 categories:

Vegetables
Beans & Grains
Soups
Stuffed
Meat
Fish
Savory Pastries
Sweets & Desserts
Condiments

It's loaded with beautiful, mouth-watering photos of dishes, and I cannot wait to try everything in the 'stuffed' category. Looks so yum.
(

)

womanwoanswers | Dec 23, 2022 |

Just a gorgeous book with beautiful photography and good recipes that don't require buying a bunch of hard to find ingredients, and easily manageable recipes. I really don't want to return it to the library. (

)

notbucket24 | Oct 2, 2022 |

Recipes easy to follow and the results packed with flavour - encouraging me to use up all that zaatar and sumac in my spice cupboard - plus fabulous photography and fascinating background stories. Eating my way through this (and so glad I found it in my favourite second-hand bookshop). It might even encourage me to give beetroot a chance. (

)

overthemoon | Jan 21, 2022 |

Not entirely vegetarian, but gorgeous and packed with delicious, intriguing recipes. Another keeper from Ottolenghi. I can't stop making the pureed beets with zaatar. (

)

revafisheye | Jan 10, 2020 |

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▾Andere auteurs

» Andere auteurs toevoegen (21 mogelijk)

Auteursnaam	Rol	Type auteur	Werk?	Status
Ottolenghi, Yotam	—	primaire auteur	alle edities	bevestigd
Lovekin, Jonathan	Fotograaf	Secundaire auteur	alle edities	bevestigd
Tamimi, Sami	—	Secundaire auteur	alle edities	bevestigd
Franssen, Hennie	Vertaler	Secundaire auteur	sommige edities	bevestigd
Holle, Barbara	Vertaler	Secundaire auteur	sommige edities	bevestigd
Lyng, Signe	Vertaler	Secundaire auteur	sommige edities	bevestigd

▾Reeksen en verbanden tussen werken

▾Prijzen en onderscheidingen

Prijzen

Andre Simon Award (Shortlist – Food – 2012)

Gourmand World Cookbook Award (Foreign – 2012)

IACP Cookbook Award (Winnaar – International – 2013)

James Beard Foundation Award (Winnaar – International – 2013)

geschiedenis tonen

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Alternatieve titels

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Jerusalem: A Cookbook

Oorspronkelijk jaar van uitgave

Mensen/Personages

Belangrijke plaatsen

Informatie afkomstig uit de Engelse Algemene Kennis. Bewerk om naar jouw taal over te brengen.

Jerusalem

Belangrijke gebeurtenissen

Verwante films

Motto

Opdracht

Eerste woorden

Citaten

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Ontwarringsbericht

Uitgevers redacteuren

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Swanson, Heidi

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Gangbare DDC/MDS

Canonieke LCC

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Wikipedia in het Engels (1)

Yotam Ottolenghi

▾Boekbeschrijvingen

"A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet"--

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