Jerusalem: Ein Kochbuch
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Jerusalem: Ein Kochbuch
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eBay-Artikelnr.:177242977872
Artikelmerkmale
- Artikelzustand
- Release Year
- 2012
- ISBN
- 9781607743941
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607743949
ISBN-13
9781607743941
eBay Product ID (ePID)
113145893
Product Key Features
Book Title
Jerusalem : a Cookbook
Number of Pages
320 Pages
Language
English
Publication Year
2012
Topic
Specific Ingredients / Natural Foods, Regional & Ethnic / Mediterranean, Regional & Ethnic / Middle Eastern, Middle East / Israel
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
48.1 Oz
Item Length
10.9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-017560
Reviews
"These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious." -Bon Appetit, September 2012 "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 , "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, "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 "These vibrant recipes are spice-heavy, vegetable-forward, and consistently delicious." -Bon Appetit, September 2012 "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
Dewey Edition
23
Dewey Decimal
641.5/676
Table Of Content
Introduction Jerusalem food The passion in the air The recipes A comment about ownership History Vegetables Beans & Grains Soups Stuffed Meat Fish Savory Pastries Sweets & Desserts Condiments Index Acknowledgments
Synopsis
JAMES BEARD AWARD WINNER * IACP AWARD WINNER * Discover the stunning flavors of Jerusalem through 120 "vibrant . . . and consistently delicious" ( Bon Appétit ) recipes from the New York Times bestselling authors of Ottolenghi "Yotam and Sami thoughtfully explore the way a tapestry of cuisines comes together into the vibrant, bold, and unique foodscape of Jerusalem."--Heidi Swanson, author of Super Natural Simple 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 many 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. 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.
LC Classification Number
TX725.M628O88 2012
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Brothers Bookstore
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Verkäuferbewertungen (3'634)
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- i***_ (44)- Bewertung vom Käufer.Letzter MonatBestätigter KaufWas shipped in plastic with no padding so corners of packaging were torn with book exposed. book corners were smooshed. Still usable but shipping packaging doesn’t protect from damage.
- k***j (37)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat quality at a great price. Well packaged. As described with quick shipping.
- j***p (36)- Bewertung vom Käufer.Letzter MonatBestätigter KaufOverall satisfied. There was a hard sticker remain that was difficult to take off with scratching the flex bound cover and affecting the appearance. But overall it was great value and quality for the price and being used.
- 9***s (312)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent customer service