Yotam Ottolenghi and Sami Tamimi are the two chefs behind several London-based casual restaurants with an emphasis on Middle Eastern flavors. Both having been born in Jerusalem—Ottolenghi on the Israeli side, Tamimi on the Palestinian side—the chefs, in their second cookbook together, share an affection for the city of their youth.
In a city of cultural, political, and religious convergence, Jerusalem’s culinary offerings are rich and diverse. Both chefs approach their cooking with a deep appreciation for coaxing the most depth of flavor out of any ingredient—and there are many. Though Ottolenghi’s books characteristically require an expansion of pantry staples, the payout is an enormously layered and rewarding gastronomic experience.
You will find turkey and zucchini burgers flavored with herbs and spices and topped with sour cream and sumac; or prawns, scallops, and clams cooked in tomato sauce, sprinkled with feta and green onion. And, as we have come to expect from Ottolenghi, it is in the vegetable dishes where he really sings: burnt eggplant with garlic, lemon, and pomegranate seeds; pureed beets with yogurt and za’atar, garnished with green onion, goat cheese, and crushed hazelnuts.
Published in 2012, Jerusalem remains a strong seller at the store, even as Ottolenghi has produced six more titles since then. Fans of his food are ardant and committed to the journey of exploring all the flavors that a city with such a rich culinary history has to offer. We are pleased to be able to offer a seventh printing copy, signed by both Ottolenghi and Tamimi.