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Yotam Ottolenghi

Jerusalem : A Cookbook

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Walmart # 563728048
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<b>A collection of 120 recipes exploring the flavors of Jerusalem from the <i>New York Times </i>bestselling author of <i>Plenty</i>, one of the most lauded cookbooks of 2011.</b> <p></p>In <i>Jerusalem</i>, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

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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.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.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

  • ISBN13: 9781607743941
  • Publisher: Ten Speed Press
  • Publication Year: 2012
  • Format: Hardcover
  • Pages: 320

Specifications

Language
English
Publisher
Ten Speed Pr
Book Format
Hardcover
Original Languages
English
Number of Pages
320
Author
Yotam Ottolenghi
Title
Jerusalem
ISBN-13
9781607743941
Publication Date
October, 2012
Assembled Product Dimensions (L x W x H)
10.90 x 8.00 x 1.10 Inches
ISBN-10
1607743949

Customer Reviews

Average Rating:(4.5)out of 5 stars
5 stars
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Most helpful positive review
1 customers found this helpful
Average Rating:(5.0)out of 5 stars
In lieu of a proper re...
In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious. I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfying bowl of fresh hummus scooped up with a hunk of tasty challah. So I realised that I'd have to make it myself, and after seeing Ottolenghi's recent TV series in the UK on Mediterranean food I realised that this book might be a good place to start. So far I've made felafel, tehini sauce, harissa paste, tehini (halva) cookies, and a supremely satisfying pearl barley risotto with a caraway marinated feta topping. ALL of them have been delicious - even if I say so myself - with the possible exception of the cookies being too sweet for my taste (easily remedied next time!). The instructions are clear, the photography is stunningly colourful and beautiful, and the more in-depth explorative passages on the cultural histories or significances of various foods are both fascinating and really well written. All in all an excellent cookbook I will return to again and again.
Most helpful negative review
Average Rating:(2.0)out of 5 stars
not kosher
nice book not kosher
Most helpful positive review
1 customers found this helpful
Average Rating:(5.0)out of 5 stars
In lieu of a proper re...
In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious. I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfying bowl of fresh hummus scooped up with a hunk of tasty challah. So I realised that I'd have to make it myself, and after seeing Ottolenghi's recent TV series in the UK on Mediterranean food I realised that this book might be a good place to start. So far I've made felafel, tehini sauce, harissa paste, tehini (halva) cookies, and a supremely satisfying pearl barley risotto with a caraway marinated feta topping. ALL of them have been delicious - even if I say so myself - with the possible exception of the cookies being too sweet for my taste (easily remedied next time!). The instructions are clear, the photography is stunningly colourful and beautiful, and the more in-depth explorative passages on the cultural histories or significances of various foods are both fascinating and really well written. All in all an excellent cookbook I will return to again and again.
Most helpful negative review
Average Rating:(2.0)out of 5 stars
not kosher
nice book not kosher
In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious. I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfying bowl of fresh hummus scooped up with a hunk of tasty challah. So I realised that I'd have to make it myself, and after seeing Ottolenghi's recent TV series in the UK on Mediterranean food I realised that this book might be a good place to start. So far I've made felafel, tehini sauce, harissa paste, tehini (halva) cookies, and a supremely satisfying pearl barley risotto with a caraway marinated feta topping. ALL of them have been delicious - even if I say so myself - with the possible exception of the cookies being too sweet for my taste (easily remedied next time!). The instructions are clear, the photography is stunningly colourful and beautiful, and the more in-depth explorative passages on the cultural histories or significances of various foods are both fascinating and really well written. All in all an excellent cookbook I will return to again and again.
nice book not kosher

Frequent mentions

1-5 of 8 reviews
Average Rating:(5.0)out of 5 stars

Love it.

Verified purchase

A cook book that reads like a a feature book. I will probably not cook all the receipes, but will read all of them. So far we tried 2 and loved them.

Helpful?
Average Rating:(5.0)out of 5 stars

Food is good and very different

Verified purchase

Recipes are fresh and different. Ingredients are pretty easy to find.

Helpful?
Average Rating:(5.0)out of 5 stars

In lieu of a proper re...

In lieu of a proper review, I just wanted to point out that I have never previously considered myself a cook at all. This book makes me want to cook. Why? Well that's obviously because the dishes are so amazingly delicious. I lived in Israel for some seven years during the 1990s and have never really come to terms with the fact that where I live now I can't easily get hold of burekas, or a plate of winter warming phool (fava beans), or a satisfying bowl of fresh hummus scooped up with a hunk of tasty challah. So I realised that I'd have to make it myself, and after seeing Ottolenghi's recent TV series in the UK on Mediterranean food I realised that this book might be a good place to start. So far I've made felafel, tehini sauce, harissa paste, tehini (halva) cookies, and a supremely satisfying pearl barley risotto with a caraway marinated feta topping. ALL of them have been delicious - even if I say so myself - with the possible exception of the cookies being too sweet for my taste (easily remedied next time!). The instructions are clear, the photography is stunningly colourful and beautiful, and the more in-depth explorative passages on the cultural histories or significances of various foods are both fascinating and really well written. All in all an excellent cookbook I will return to again and again.

Helpful?
Average Rating:(5.0)out of 5 stars

Very innovative cookin...

Very innovative cooking of Israeli/Arab inspiration. Some of the dishes are complex but with the very innovative favor combinations that Sami and Yotam are well known for.

Helpful?
Average Rating:(5.0)out of 5 stars

This Lovely cookbook s...

This Lovely cookbook such a great story behind it too the History is so interesting and most importantly the food the recipes and stories behind them are great a wonderful read will be a go to book in this household!! Highly Recommend

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