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*Starred Review* The true definition of a melting pot, it seems, can be found through foods, or so Ottolenghi and Tamimi contend. As former residents of Jerusalem and now well-acclaimed London restaurateurs, they have compiled a luscious, photographic collection of 120 recipes with origins encompassing various religions, countries, and, occasionally, continents. The history of the city and of foods found there are sprinkled throughout the text, as are visuals not only of recipes but also of the people who inhabit Jerusalem and beyond. Expect discourses on the humble aubergine (eggplant); za’atar, a native herb; hummus wars; and even Georgian cuisine. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake). Measurements are computed in grams, and, unfortunately, the more exotic ingredients, such as arak and zhoug, might prove elusive to all but the most avid chefs. Yet the passion and skill evident in this collection of Mediterranean cuisine are contagious. --Barbara JacobsSee all Editorial Reviews
I haven't cooked anything out of the book yet, which is more a statement about me than the authors. (I live alone, so rarely use a recipe.) The recipes are gorgeous and so healthy. Read morePublished 2 days ago by margaret payne
Beautiful book with many stories, knowledge, great recipes, and amazing photos. Writing style is also simple and elegant.Published 7 days ago by Benjamin Sung
One of the best cookbooks ever. Great recipes, beautiful photos, easy to follow.Published 10 days ago by Marilyn Fried
We're been going through the book making one recipe at a time. It's fun, the instructions are clear and simple, the layout and photographs in the book are marvelous. Read morePublished 15 days ago by Amazon Customer