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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

Perfect with

  1. Jerusalem: American edition |
    £27.00

    Jerusalem: American edition
    £27.00

    Author-signed, cooking triumphs guaranteed, this is a must-have for all American Ottolenghi fans

  2. Ottolenghi, The Cookbook |
    £25.00

    Ottolenghi, The Cookbook
    £25.00

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

  3. Jerusalem essentials |
    £18.50

    Jerusalem essentials
    £18.50

    Our desert island must-haves, in one good-to-go package

  4. Plenty |
    £25.00

    Plenty
    £25.00

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

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Reviews

{based on 6 reviews}

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  • 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!