Jerusalem

Jerusalem

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities.

Author: Yotam Ottolenghi

Publisher: Ten Speed Press

ISBN: 9781607743941

Category: Cooking

Page: 0

View: 723

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 and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
Categories: Cooking

Jerusalem

Jerusalem

In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities.

Author: Yotam Ottolenghi

Publisher: National Geographic Books

ISBN: 9780449015674

Category: Cooking

Page: 0

View: 321

With Jerusalem, Ottolenghi re-teams with his friend and co-owner of his restaurants, Sami Tamimi. Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.
Categories: Cooking

Ottolenghi The Cookbook

Ottolenghi  The Cookbook

First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable ...

Author: Yotam Ottolenghi

Publisher: Random House

ISBN: 9781446407097

Category: Cooking

Page: 304

View: 507

'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine ‘Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express ‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times
Categories: Cooking

Falastin A Cookbook

Falastin  A Cookbook

Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Tara Wigley spent a decade working in publishing – at the Abner Stein Literary Agency in London and ...

Author: Sami Tamimi

Publisher: Random House

ISBN: 9781473557758

Category: Cooking

Page: 352

View: 641

Winner of Fortnum & Mason Cookery Book of the Year 2021 'This lavish compendium of Palestinian recipes... photographed so vividly you can almost smell the freshly chopped parsley.' The Times 'a vibrant collection of recipes that reflect Palestinian traditions and yet is utterly contemporary... I really want to cook everything in this.' Nigella Lawson FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE. Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich land. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
Categories: Cooking

Rose Murray s A Z Vegetable Cookbook

Rose Murray s A Z Vegetable Cookbook

These knobby, brown tubers resembling fresh ginger are, oddly enough, neither from Jerusalem nor are they artichokes. One of our native vegetables, Jerusalem artichokes—also called sunchokes—were highly prized by the Huron who ...

Author: Rose Murray

Publisher: Formac Publishing Company

ISBN: 9781459503717

Category: Cooking

Page: 178

View: 219

Here's a must-have for all home cooks and food lovers! The 250+ recipes in this collection show the incredible range of tasty vegetables available from Canada's farmers' fields, gardens, markets, and stores. There are delicious vegetable mains, like Curried Harvest Vegetables with Lentils and Portobello Burgers, and enjoyable sides, like Kale Chips, Shredded Sprouts Sautéed with Pancetta, Beet and Stilton Salad, and Fiddleheads Sautéed with Morels. A household name on the Canadian food scene for over three decades, Rose Murray is respected for her knowledge of the country's food from farm to table. During her travels across Canada to learn about the country's food and culinary traditions first-hand, she has fished for salmon off Vancouver Island, enjoyed fall suppers in northern Saskatchewan, gathered wild rice in northern Ontario, picked berries on the Gaspe and on Cape Breton Island, and dug for clams on Prince Edward Island. Rose Murray's first vegetable cookbook was published in 1983 with 150 recipes. This new cookbook includes many recipes from that earlier book, revised and updated, plus more than 100 new recipes. Every recipe in this collection has been carefully tested for home cooks.
Categories: Cooking

Culture Customs and Celebrations in Israel

Culture  Customs  and Celebrations in Israel

Spice and Spirit: The Complete Kosher Jewish Cookbook. New York: Lubavitch Women's Cookbook Publications, 1990. Friedman, Tali. The Culinary Story of Jerusalem. Jerusalem: Morotom Publishing, 2011. Kanotopsky, Zvi Dov.

Author: Gil Zohar

Publisher: Mitchell Lane Publishers, Inc.

ISBN: 9781612286938

Category: History

Page: 63

View: 802

Culture in Israel is dynamic. Like in America or in Europe, pop culture, though rooted in history, is ever-changing and evolving. In many countries, culture is influenced by the neighboring countries, global immigration, and military heritage. But in the pressure cooker of contemporary Israel, culture changes more quickly than elsewhere. You can see evidence of this ultra-modernity by the country's almost universal cellphone and internet usage, the high percentage of consumers who make purchases online, and the two-thirds of Israelis who traveled outside the country in 2014. Language here reflects this warp-speed change. Welcome to an exploration of one of the world's oldest yet newest cultures, and certainly one of its most vibrant.
Categories: History

Daniel Boulud s Cafe Boulud Cookbook

Daniel Boulud s Cafe Boulud Cookbook

Jerusalem Artichoke Soup with Sage Croutons Jerusalem artichokes, those knobby, gnarly, crunchy little bulbs that resemble misshapen potatoes or hunks of ginger, are the unexpected base for this creamy soup.

Author: Daniel Boulud

Publisher: Simon and Schuster

ISBN: 9780684863436

Category: Cooking

Page: 442

View: 956

Presents a selection of recipes that includes classic French dishes, seasonal specialties, ethnic foods, and vegetarian dishes
Categories: Cooking

Will Write for Food

Will Write for Food

Jerusalem: A Cookbook took the United States by storm with its melting-pot collection of recipes and color-soaked photos of dishes and Jerusalem inhabitants. While many Middle Eastern cookbooks preceded it, the authors used ingredients ...

Author: Dianne Jacob

Publisher: Hachette UK

ISBN: 9780306873980

Category: Cooking

Page: 352

View: 326

Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers? Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocative writing exercises to get the juices flowing
Categories: Cooking

Making Levantine Cuisine

Making Levantine Cuisine

ANNY GAUL AND GRAHAM AUMAN PITTS In sight of Jerusalem's Damascus Gate, restaurateur and cookbook author Yotam Ottolenghi ... 1 As the author of several bestselling cookbooks (including Jerusalem: A Cookbook), Ottolenghi, along with his ...

Author: Anny Gaul

Publisher: University of Texas Press

ISBN: 9781477324592

Category: Social Science

Page: 288

View: 463

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Categories: Social Science

1 000 Foods To Eat Before You Die

1 000 Foods To Eat Before You Die

... 439, 451, 458, 468 Jerusalem: A Cookbook (Yotam Ottolenghi and Sami Tamimi), 497, 505, 510, 512, 515, 516, 697 Jerusalem mixed grill (meorav Yerushalmi), 511–12 Jerusalem Steakhouses II, Brooklyn, 512 Jesse Restaurant, Shanghai, ...

Author: Mimi Sheraton

Publisher: Workman Publishing

ISBN: 9780761141686

Category: Cooking

Page: 1009

View: 240

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Categories: Cooking