Hazel & Dewey
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.
Jerusalem is the winner of the 2013 IACP Cookbook of the Year Award and took home the 2013 James Beard Award for Best International Cookbook
Favorite Recipes: Roasted Sweet Potatoes and Fresh Figs, Burnt Eggplant and Mograbieh Soup, Lemony Leek Meatballs, Yogurt Pudding with Poached Pears
Chapters: 1) Jerusalem food 2) Vegetables 3) Beans & Grains 3) Soups 4) Stuffed 5) Meat 6) Fish 7) Savory Pastries 8) Sweets & Desserts 9) Condiments
Author: Yotam Ottoelenghi is the co-owner of his eponymous Ottoelenghi shops in London and is celebrated for his innovative flavors and his special way with all things vegetable. He also writes a weekly vegetarian column for The Guardian and is the author of Plenty.
Details: 11" x 8" / Hardcover / 318 pages / 10 Speed Press / Random House