Description
Book SynopsisFrom recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.
Trade Reviewa magical feast * BBC Good Food Magazine *
Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city * The Telegraph Magazine *
A complicated love letter to a city…a memorable book that has as much to do with friendship as with food * The Guardian *
Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity * The Financial Times *
‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history * The Sunday Telegraph *
Table of Contents
- i: Introduction
- 1: Jerusalem food
- 2: The passion in the air
- 3: The recipes
- 4: A comment about ownership
- 5: History
- ii: Vegetables
- iii: Pulses & Grains
- iv: Soups
- v: Stuffed
- vi: Meat
- vii: Fish
- viii: Savoury Pastries
- ix: Sweets & Desserts
- x: Condiments
- xi: Index
- xii: Acknowledgements
