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Jerusalem (English Edition) Format Kindle
Winner of the Observer Food Monthly Cookbook of the Year 2013.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), 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), there is something new for everyone to discover.
Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Description du produit
Revue de presse
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. Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem. It’s a volume that makes you want to cook. It makes you want to eat. And it makes you want to travel.”
—Heidi Swanson, author of Super Natural Every Day
“Oh, my goodness, book my flight right now! The passion, the history, the photography, and oh, the food. -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. Everybody takes and leaves their own impression. 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. In Jerusalem, Sami and Yotam, brought up on opposite sides of the same city, imagine a cuisine fed by a single wellspring. 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. 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. (Not to mention the few dozen copies to give as gifts.)”
—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. 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."
—Marissa Lippert, nourish-nyc.com
"The book is gorgeous, perfect to work your way through one recipe at a time."
“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. 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. That food can be this charged might be surprising for some, but that it's so delicious is undeniable."
"Written as homage to the city that defines the authors, this cookbook offers snapshots of the multicultural, multiflavored city that is Jerusalem. 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. 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. 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. 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. 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."
—Publisher's Weekly, 7/16/12
Biographie de l'auteur
Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
Détails sur le produit
- ASIN : B008XX0PKG
- Éditeur : Ebury Digital; 1er édition (6 septembre 2012)
- Langue : Anglais
- Taille du fichier : 48948 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Activé
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 538 pages
- Classement des meilleures ventes d'Amazon : 142,716 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- Commentaires client :
À propos des auteurs
Meilleures évaluations de France
Un problème s'est produit lors du filtrage des commentaires. Veuillez réessayer ultérieurement.
Bien hâte d'essayer tout, même si les ingrédients et la façon de faire, me laisse un peu "reveuse" pour ainsi dire! Je suis certaine que ce livre plaira à tous, sauf pour la photo de la page 174 où l'on démontre des carcasses de cochons et des femmes européennes à demi-vetues. Si j'avais vu cette photo avant je n'aurai pas acheté le livre. Je demande à l'éditeur d'enlever cette photo quelque peu discriminatoire et bien raciste. Eh oui. (On ne voit pas VOS femmes à moitié nues, non???? Pour la petite histoire, la plupart des femmes européennes s'habilleront comme ça chez eux, avec leur mari ou compagnon. Je suppose que dans les pays - dont le vôtre - on a aussi une code vestimentaire intime chez soi aussi, non?)
This book is a total jewel, for the recipes and for the culinary and historical backgrounds. The photography is absolutely sublime and I think the recipes will taste wonderful.
However, may I ask the editor what he thinks he is doing on page 174 by showing a photo of raw pigs and half dressed European women????? (You are more likely to find a European woman dressed like that in her HOME - I suppose that in other countries, it is usual too to have a more open style of clothing with your husband)
If women (and men) are open to your culture, try being more tolerant of the culture of others. Take the damned photo away.
ensuite pour les quelques recettes que nous avons déjà pratiquées il y a des astuces qui font toutes la différences par rapport à ce que nous avions vu ailleurs
cependant, il faut préciser qu'il s'agit aussi de recettes reprises par des gens vivant à Jérusalem plutôt que de recettes strictement locales (beaucoup de recettes ne sont pas en phase avec les pratiques religieuses juives)
enfin, la partie "desserts" est qualitativement superbe mais quantitativement pauvrissime
en conclusion : un très beau et très utile livre à compléter par un second plus riche pour les desserts
Des photos magnifiques, des recettes bien expliquées et dépaysantes. Un très beau cadeau qui lui a beaucoup plu!
Meilleurs commentaires provenant d’autres pays
Ottolenghi is often criticised for requiring too many ingredients but if you can get over that then this would be a wonderful addition to your recipe library.
I have now given this as a gift multiple times and it’s always well received and is followed by many a discussion as to what dishes to try next.