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I bought this book mainly for the hummus recipe-which is the best recipe for hummus I have come across. I make hummus two or three times a week, so I can highly recommend this particular recipe-the secret ingredient for perfect hummus is the bicarbonate of soda. The book is full of other very good recipes aswell, some of which I have tried with much success. Very good descriptions and easy to follow instructions, accompanied with lovely photos and interesting histories of the Palestinian and Israeli food traditions.
As a retired Home Economist, I have enjoyed reading this book and the recipes I have done have all worked with easy to source ingredients. If you do buy an unusual ingredient, you will use it in more than one recipe.
I started trying Ottolenghi's recipes with his 'the cookbook' and all the family loved the food. So I bought "Jerusalem". I have tried 3 recipes from this cookbook and all turned out exquisite! The most I like in Ottolenghi's cookbooks is that the recipes are very accurate and it is easy to follow the instructions .
My all time favourite cook book ... and I have a lot. It’s really nicely written and beautifully presented. It provides backstories to the dishes which is lovely. 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.
I was given a hard copy of this book several years ago but I’m a dedicated kindle cookbook lover now. We tend to holiday in cottages in the UK si i can take my cookbook collection with me on our jaunts so I also purchased the kindle copy. My favourite recipe is the lamb shawarma, tender and extremely tasty. I don’t think anyone would be disappointed with this book, I love it!
Although I have yet to test out any of the recipes, they sound absolutely fantastic and not really that complicated. I would buy this book even if I were not able to cook as, when reading through it, one is transported to warmer climes and reminded of summer holidays. Just the ticket for dark winter evenings.
This book is a story book about the history of the food and people of Jerusalem. I knew it had always been a multicultural and multi religious location, as I love history and am a culture vulture (shocking for a gal from a London council estate and secondary modern, just about educated). This book is soooooooooooo good, I have made a number of recipes and they were all good. If you can't get some spices/herbs, check your local Arabic/India shop, you will begin a new culinary journey. Ottolenghi also have an online shop with all you may need, although most are widely available. I get my Aleppo Peppers from here, as I think the ones I got previously from another shop, weren't the real deal.
Readers views may differ from mine but for me this is the best production so far by Yotam and Sami. It is a beautifully produced book with excellent photography. Yotam and Sami share with you their love of their native city. This gives the book a far greater insight into the food of the city than can a writer that simply visits to gather information for a book. They show how the food of their city relates to the cultural melting pot that is found there. Even if its recipes are not used, the book makes pleasant relaxing fireside reading for any lover of food and culture.
As far a recipes go, like most from Yotam they have a formidable list of ingredients, but this should not present a problem for anyone that has a well stocked spice rack and access to fresh herbs. After all, recipes are a guide and can be adapted according to what is available both as regards ingredients and facilities just as a skilled conductor can adapt an orchestral score to suit the instruments available and the ability of his players. The resulting food is one to share with friends and family around the table but might be out of place at a pretentious formal dinner party.
Bought this book for the second time as a gift for my friend's birthday and she loved it. Easy to follow recipes and the dishes are delicious. A mixture of middle eastern and Mediterranean, my kind of food. As I have tasted some lovely dishes in Jerusalem itself, it was so good to have a recipe book to try cooking some.
I love Palestinian and Jewish food and the recipes in this book are reasonably useful . The only thing I don’t like about the book is it’s title with blue colour of Jerusalem in a white circle - slightly unbalanced representation especially when you think about the Israeli and the Palestinian authors who wrote the book together. Needs equal and balanced approach with some consideration to the intelligence of all the readers.