Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook.
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 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 food and gorgeous photography, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
You might also like our Jerusalem cookbook ingredients set, so you can get cooking straight away!
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