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Jerusalem

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£27.00

Yotam Ottolenghi and Sami Tamimi go on a journey to explore the flavours of their childhood, flavours that made Ottolenghi what it is. Now accomplished chefs, they don't only explore their families' cuisine, but also delve into the incredible richness of this exciting city. The result is a book bursting with incredible recipes, intriguing stories and striking images. The book is signed by Yotam and Sami.

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Jerusalem

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  1. Ottolenghi, The Cookbook |
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    Ottolenghi, The Cookbook

    The first in line, this cookbook has become an absolute classic. Fresh, vibrant and indispensable

  2. Plenty |
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    Plenty

    Adored by card-carrying vegetarians, die-hard carnivores and everyone in between.

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Reviews

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  • Beautiful book; delicious recipes!
    Ann (11/09/2014) As a vegetarian it's rare that I find a non-vegetarian cookbook enticing enough to buy but Jerusalem is fantastic. There are enough great vegetarian recipes in here to make it absolutely worthwhile but from browsing other recipes I've got a lot of new ideas about how to combine flavours.

    Also, quite apart from all the savoury deliciousness, it includes the clementine and almond syrup cake that became an instant Christmas Eve tradition in my house from the moment the recipe was published in the Guardian. Yum!
  • One of my favorite cookbooks
    AJ (17/08/2014) I've had this cookbook for a while now and its not only the most beautiful cookbook in my collection (I made an effort to get this over the American version we have here. Why this cover wasn't used in the U.S., I have no idea why. It blows the American version away.) but its one of my most heavily used. Chicken with caramelized onion and cardamom rice was easily added to our weekly rotation. Prawns, scallops, and clams with tomatoes and feta is a constant request from my mother. Turkey and courgette burgers (zucchini for my fellow Americans) and salmon steaks in chraimeh sauce were amazing.
  • Love the recipes but ... a few problems
    Loretta (19/03/2014) My husband and I are having so much fun trying these recipes, making most of them into vegetarian recipes, e.g. substituting veggie crumbles for lamb, vegetarian meatballs for beef meatballs, etc. A couple of problems: in the recipe on the cover (which we've made for company twice, a group of 10 and a group of 12, both times to rave reviews), the eggs (we used medium) take much longer to cook than the 3 minutes suggested. Tonight we are having meatballs and fava beans. We've never used fava beans before and bought Egyptian fava beans. My husband followed the directions to the letter. Actually, he cooked them for a good bit longer than specified in the recipe. The beans are not cooked at all. The tastes of the dish are great, but we are chewing an awful lot. I've now looked on-line and the beans should have been soaked overnight and then cooked for a couple of hours. Oh dear. That should have been outlined very very clearly in the recipe. The dish is good enough that we'll scoop out the beans, boil them for a couple of hours and add them back to the meatballs, but we shouldn't have to do that. The spinach salad and butternut squash w/red onions and eggplant with bulgur have all been delicious, and great hits when we've served them to company. We plan to go through the book and make as many as we can, omitting the clearly treif ones!
  • Need help
    Blair (08/02/2014) I have had mixed success with these recipes. Even following instructions closely, my basmati rice in several of the dishes comes out underdone, even after a long period of soaking. I am guessing I haven't brought my dish up to correct temp before putting the lid on. Using Le Creuset for cooking pots. Any help would be greatly appreciated!

    Response:

    Thanks for your review and for letting us know how you are getting on. We are very sorry indeed to hear that you've having mixed success with the recipes. We test and re-test and re-test them again to make absolutely sure they work for people and its rare for us to hear feedback like yours in response to Yotam's books. As ever with recipes, you should always taste things as you go along so if the rice is not cooked, for example - which you'll be able to tell by just biting into a few grains taken from the cooking pot - you can simply keep it on the stove top for longer (adding a bit more liquid, if you need to) until it is where you want it to be. Make sure you bring the water to a good boil before reducing the temperature and simmering the rice, covered, for the recommended time and then you can always leave it off the heat, covered, for 10 minutes at the end to keep the rice cooking through from the built up steam. The most full-proof advice, though, is to taste and judge the readiness of something like rice as you are cooking it as, for all of Yotam's testing and recipe recommendations, everyone's pots and pans and stove and flames etc. will be a little different from each others.

    I hope that helps a little. All the best and happy cooking!
  • A must have
    Stephanie (27/01/2014) I've had this cookbook for over a year now but I am still discovering recipes that I can't wait to cook. The conchiglie with yoghurt, peas and chilli is a weekly staple in our house and the saffron rice with barberries, pistachios and herbs is a favorite for impressing dinner guests. This week, I'll be making the poached pears with saffron and cardamom. Can't wait!
  • another beautiful cookbook!
    sophia (21/01/2014) this book is beautiful to look at and wonderful to use - there is such an array of recipes and some unusual ingredients that encourage trying out new flavours and techniques, and excellent recipe for hummus too!
  • A must for lovers of deliciously-spice food
    Lesley (08/11/2013) I bought this cook book for the Shawarma recipe (excellent) as we'd had it in a Lebanese restaurant and I couldn't work out the spice mix but it rapidly turned into one of my favourite cookbooks (I love Ottolenghi the cookbook too!). There are so many deliciously different recipes, but a few of our favourites are: beetroot pureed with yogurt and zaatar - a good way to use up the veg box beetroot; hummus kawarma - so tasty and much better than shop-bought hummus and the chicken (or halved poussin) with clementines (or satsumas) and arak (or ricard) is easy to make and always a treat.
  • Great recipes, but...
    Susan (24/08/2013) We received this cookbook as a gift and it is definitely a good addition to our kitchen! The recipes are refreshingly different.

    The only issue I have is an artistic choice. On page 175 there is a photo of a Jerusalem street scene that jars. Meat hangs from hooks in a shop window, which is shot across a table of pictures of women in risque lingerie. In another context, this would be a fabulous piece of social commentary. But. Context is everything. As it stands, it just seems an unfortunate choice of photo which makes an analogy between women and meat. It's unfortunate because, unlike the recipes, it leaves a bad taste in the mouth.
  • I cant stop cooking
    Kate (15/07/2013) My friends bought me this book as a birthday gift and since i received it i haven't been able to stop cooking. The recipes are very easy to follow and when i have cooked the dishes for family and friends they are always so impressed with the flavours that come out of such simple looking dishes! The salads and basic underpinnings to many of the dishes have inspired by cooking and you can adapt the recipes to your own recipes and meals. Such a great book!