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The two chefs behind a string of successful casual restaurants in London share the food of their hometown: Jerusalem.
Ottolenghi and Tamimi grew up in different quarters of the city, Yotam in the Jewish community and Tamimi amongst the Palestinians. But their affection for the city and the range of intersecting cultures in its food scene is mutual.
Whether they're paying tribute to different versions of something as everyday as hummus or giving a nod to a recent creation of one of the city's chefs, they communicate a relentless enthusiasm for simple home cooking that has put this book atop many bestseller lists.
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
Color photographs throughout. Hardcover.