Ten Speed Press
Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi
Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi
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The city of Jerusalem may be “an intricate, convoluted mosaic of peoples,” as Yotam Ottolenghi and Sami Tamimi describe in the introduction to their new cookbook. But they are also quick, and very insistent, to state that this doesn’t mean that there isn’t a sense of cohesive local cuisine. There are threads that bind the diverse and layered foods of this city closely together—the flavor of lemon juice, the presence of pickled vegetables on a table, an extra drizzle of olive oil, figs, pomegranates, apricots, cucumbers, and tomatoes. Jerusalem is as much a map as it is a cookbook, and following it leads to some very unexpected places.
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