E-mail: subs@jpost.com, Israeli scientists claim to reverse aging process. taste good. We may earn a commission on purchases, as described in our affiliate policy. All products linked here have been independently selected by our editors. Pile the mixture in a shallow serving bowl and top with the rest of the onion. And it makes you want to travel.” —Heidi Swanson, author of Super Natural Every Day   “Oh, my goodness, book my flight right now! Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Enabling JavaScript in your browser will allow you to experience all the features of our site. Are Israel and the US planning to attack Iran? This book is not just a beautiful story of the Palestinian and Israeli dishes with which the authors each grew up, but a covenant of salt in which spiced chickpeas, fried rissoles, mint tea, and pomegranates represent a culinary fantasy where land and culture meld instead of diverging, and communities in conflict share a palate, traditions, and a love for the foods of a rich, storied, unified city.” —Tamar Adler, author of An Everlasting Meal   “Jerusalem is a beautiful and necessary book. "—Publisher's Weekly, 7/16/12, ★ 07/01/2015London chefs and business partners Ottolenghi and Tamimi both grew up in Jerusalem (the former in the Jewish west, the latter in the Arab east). In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. 13:00 Drawing on their childhood experiences for inspiration, they've updated traditional recipes (e.g., falafel, tabbouleh, lamb shawarma) to suit the lifestyles of modern home cooks. It makes you want to eat. "—Epicurious.com"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. Learn how to enable JavaScript on your browser, “The best cookbooks are the ones with a strong sense of place—and this is one of them. A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. I am smitten and grateful!” —Deborah Madison, author of Vegetarian Cooking for Everyone, "The book weaves in the wonderful mixture of countless cultures and historical events that have influenced the city's cuisine for centuries...I love all the snippets of childhood memories and mini history lessons sprinkled over the pages of Jerusalem, amongst 120 approachable recipes - both vegetarian and non-vegetarian, but all oh so enticing." Next time, I'd use a slightly bigger pot and go up on oil by a cup or so in order to fit more in each batch. Why has the US sent B-52s back to the Middle East? "—Publisher's Weekly, 7/16/12, Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. She is a contributor to KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. Yotam Ottolenghi and Sami Tamimi have beautifully and lovingly captured their corner of the city and its foods; Jerusalem is infused with Middle Eastern flavor and Plenty’s gorgeous, rustic sensibilities.”  —Joan Nathan, author of The Foods of Israel Today   “People say that food, like soccer, erases differences—that sharing salt creates a bond. The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses And seen through the eyes of two expats (both men live and work in England)—one Jewish, the other Palestinian—you're exposed not only to the simplicity of flavors but also to the complexities of food as politics. Subscribe to our newsletter to get the latest recipes and tips! Not wanting to offend the inhabitants of an already disputed territory, the authors try to cut a cross-section of recipes and ingredients native to the inhabitants of Jerusalem. The Jerusalem Post Customer Service Center can be contacted with any questions or requests: It makes you want to eat. From Tunisia (shakshuka) to Turkey (Swiss chard fritters) and Iran (broad bean kuku) to Lebanon (the delicious hummus kawarma), this cookbook promises to excite the taste buds of anyone interested in Middle Eastern cuisine. (Oct), Winner, IACP Awards 2013- Cookbook of the Year Winner, IACP Awards 2013- International“The best cookbooks are the ones with a strong sense of place—and this is one of them. A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. Learn more on our Terms of Use page. Try the Apple and Olive Oil Cake with Maple Icing. Grill like a pro with 100 expert recipes--and tips--in this cookbook from Big Bob Gilson Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. —Marissa Lippert, nourish-nyc.com, "The book is gorgeous, perfect to work your way through one recipe at a time. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. Uh-oh, it looks like your Internet Explorer is out of date. Available wherever books are sold. 1 Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Jay Solomon knows how to make vegan food ... Gourmet Vegan Fare Prepared with Culinary Flair! Some comments may be held for manual review. )” —Jonathan Safran Foer, author of Eating Animals   “Once more we are fortunate to receive from Yotam Ottolenghi a book that is filled with passion, color, and truly vibrant and fresh ideas. She blogs at Cooking Wolves. Add a rating: Comments can take a minute to appear—please be patient! —Marissa Lippert, nourish-nyc.com"The book is gorgeous, perfect to work your way through one recipe at a time. Preparation. Reduce the heat to medium-high and carefully (it may spit!) Jay Solomon knows how to make vegan food "—Food52, “These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious.”—Bon Appetit, September 2012, "It's a cookbook that's not only timely but also deeply personal. Use up arrow (for mozilla firefox browser alt+up arrow) and down arrow (for mozilla firefox browser alt+down arrow) to review and enter to select. Post whatever you want, just keep it seriously about eats, seriously. Stir to coat the rice with the oil and then add the cooked lentils and the water. "—Epicurious.com, "Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. All rights reserved. Toll Free number in Israel only 1-800-574-574  Fax: 972-3-561-3699 What didn't: The onion frying step took much longer than advertised, and I needed to fry the onions in five batches in order to not crowd the pot. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well. What worked: Once assembled, the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic? Auto Suggestions are available once you type at least 3 letters. -I didn’t think it was possible, but Ottolenghi has outdone himself with Jerusalem.” —Suzanne Goin, author of Sunday Suppers at Lucques   “Jerusalem is a city of mosaics. Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. Jerusalem: A Cookbook, published by Ten Speed Press, is attractive even before you try a single recipe. Prefer to start with dessert? Realizing the difficulties of trying to capture the diversity of a city that has been described as “the center of the universe” Ottolenghi and Tamimi only promise “a glimpse into [the] hidden treasure” of a city constructed upon centuries of fusion, or the lack thereof, of hundreds of cultures being mashed together in such a small space. (LJ 10/15/12), ©1997-2020 Barnes & Noble Booksellers, Inc. 122 Fifth Avenue, New York, NY 10011. I’m going to need three copies: one for the bookshelf, one to display on the coffee table, and one to be left open on the kitchen counter. on that speediest of ingredients: fish. Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. - Analysis, Copyright © 2020 Jpost Inc. All rights reserved, What Is The Paleo Diet ? In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. With multiple introductions at its front, explanations of different spices and ingredients, and anecdotal stories peppered throughout, this book offers not only taste but education as well. Get these ingredients for curbside pickup or delivery! Not happy with just presenting the flavors and textures of the city, the authors try to encapsulate the history and spirit of the city, too.