Download Jerusalem A Cookbook Book PDF

Download full Jerusalem A Cookbook books PDF, EPUB, Tuebl, Textbook, Mobi or read online Jerusalem A Cookbook anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Jerusalem

Jerusalem
  • Author : Yotam Ottolenghi,Sami Tamimi
  • Publisher :Unknown
  • Release Date :2012-10-16
  • Total pages :320
  • ISBN : 9781607743958
GET BOOK HERE

Summary : 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.

Ottolenghi

Ottolenghi
  • Author : Yotam Ottolenghi,Sami Tamimi
  • Publisher :Unknown
  • Release Date :2013-09-03
  • Total pages :304
  • ISBN : 9781607744191
GET BOOK HERE

Summary : Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

Falastin

Falastin
  • Author : Sami Tamimi,Tara Wigley
  • Publisher :Unknown
  • Release Date :2020-06-16
  • Total pages :352
  • ISBN : 9780525610168
GET BOOK HERE

Summary : Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

NOPI

NOPI
  • Author : Yotam Ottolenghi,Ramael Scully
  • Publisher :Unknown
  • Release Date :2015-10-20
  • Total pages :352
  • ISBN : 9780449016336
GET BOOK HERE

Summary : A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way. From the Hardcover edition.

Plenty More

Plenty More
  • Author : Yotam Ottolenghi
  • Publisher :Unknown
  • Release Date :2014-10-14
  • Total pages :352
  • ISBN : 9780449016350
GET BOOK HERE

Summary : The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables From the Hardcover edition.

A Change of Appetite

A Change of Appetite
  • Author : Diana Henry
  • Publisher :Unknown
  • Release Date :2016-10-20
  • Total pages :336
  • ISBN : 9781784723323
GET BOOK HERE

Summary : What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.

The Foods of Israel Today

The Foods of Israel Today
  • Author : Joan Nathan
  • Publisher :Unknown
  • Release Date :2001
  • Total pages :433
  • ISBN : UOM:39015053172774
GET BOOK HERE

Summary : Contains over 300 kosher recipes from all over Israel, including chremslach, spanakopita, artichoke soup with lemon and saffron, Tunisian hot chile sauce, and hummus.

Plenty

Plenty
  • Author : Yotam Ottolenghi
  • Publisher :Unknown
  • Release Date :2011-12-22
  • Total pages :288
  • ISBN : 9781446407134
GET BOOK HERE

Summary : With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

An Everlasting Meal

An Everlasting Meal
  • Author : Tamar Adler
  • Publisher :Unknown
  • Release Date :2012-06-19
  • Total pages :250
  • ISBN : 9781439181881
GET BOOK HERE

Summary : A practical guide to cooking and eating well regardless of financial circumstances explains how to shop and cook with an eye toward future meals while using scraps and leftovers to prepare nutritious, satisfying secondary foods.

Sababa

Sababa
  • Author : Adeena Sussman
  • Publisher :Unknown
  • Release Date :2019-09-03
  • Total pages :368
  • ISBN : 9780525533467
GET BOOK HERE

Summary : "We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Sunday Suppers at Lucques

Sunday Suppers at Lucques
  • Author : Suzanne Goin
  • Publisher :Unknown
  • Release Date :2005
  • Total pages :398
  • ISBN : 9781400042159
GET BOOK HERE

Summary : Introduces Sunday supper recipes served at the Los Angeles restaurant, Lucques, organized according to season, demonstrating the importance of fresh ingredients combined in unexpected ways to create appetizers, main courses, and desserts.

Palestine on a Plate

Palestine on a Plate
  • Author : Joudie Kalla
  • Publisher :Unknown
  • Release Date :2019-09-17
  • Total pages :240
  • ISBN : 9780711245280
GET BOOK HERE

Summary : Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers and stalls selling za'atar chicken and mana'eesh (za'atar sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. Palestine on a Plate is a tribute to family, cooking and home, made with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. - old recipes created with love that bring people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture and experience the wonderful flavours of Palestine through the food in this book.

Shakshuka

Shakshuka
  • Author : Nidal Kersh
  • Publisher :Unknown
  • Release Date :2019-10
  • Total pages :192
  • ISBN : 1454932929
GET BOOK HERE

Summary : For centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The city's cooking has no boundaries . . . and neither does this cookbook. Jerusalem Food celebrates a range of dishes, from fattoush, falafel, and hummus to schnitzel, kebabs, mana'ish, and shawarma. In a warm conversational style, Nidal Kersh provides intriguing personal family background and an historical perspective that creates a rich context for understanding Jerusalem's thriving food culture.

Shuk

Shuk
  • Author : Einat Admony,Janna Gur
  • Publisher :Unknown
  • Release Date :2019-10-04
  • Total pages :368
  • ISBN : 9781579659516
GET BOOK HERE

Summary : A Library Journal Best Cookbook of the Year “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.

Around My French Table

Around My French Table
  • Author : Dorie Greenspan
  • Publisher :Unknown
  • Release Date :2010-10-08
  • Total pages :544
  • ISBN : 9780547504810
GET BOOK HERE

Summary : When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

Shaya

Shaya
  • Author : Alon Shaya
  • Publisher :Unknown
  • Release Date :2018-03-13
  • Total pages :440
  • ISBN : 9780451494177
GET BOOK HERE

Summary : An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. . * "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook * "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Sweet

Sweet
  • Author : Yotam Ottolenghi,Helen Goh
  • Publisher :Unknown
  • Release Date :2017-10-03
  • Total pages :368
  • ISBN : 9780147529916
GET BOOK HERE

Summary : A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

Levant: Recipes and memories from the Middle East

Levant: Recipes and memories from the Middle East
  • Author : Anissa Helou
  • Publisher :Unknown
  • Release Date :2013-06-20
  • Total pages :352
  • ISBN : 9780007448623
GET BOOK HERE

Summary : Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Israeli Soul

Israeli Soul
  • Author : Michael Solomonov,Steven Cook
  • Publisher :Unknown
  • Release Date :2018
  • Total pages :384
  • ISBN : 9780544970373
GET BOOK HERE

Summary : Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.

Bluebeard

Bluebeard
  • Author : Kurt Vonnegut
  • Publisher :Unknown
  • Release Date :2009-10-14
  • Total pages :336
  • ISBN : 0307567206
GET BOOK HERE

Summary : “Ranks with Vonnegut’s best and goes one step beyond . . . joyous, soaring fiction.”—The Atlanta Journal and Constitution Broad humor and bitter irony collide in this fictional autobiography of Rabo Karabekian, who, at age seventy-one, wants to be left alone on his Long Island estate with the secret he has locked inside his potato barn. But then a voluptuous young widow badgers Rabo into telling his life story—and Vonnegut in turn tells us the plain, heart-hammering truth about man’s careless fancy to create or destroy what he loves. Praise for Bluebeard “Vonnegut is at his edifying best.”—The Philadelphia Inquirer “The quicksilver mind of Vonnegut is at it again. . . . He displays all his talents—satire, irony, ridicule, slapstick, and even a shaggy dog story of epic proportions.”—The Cincinnati Post “[Kurt Vonnegut is] a voice you can trust to keep poking holes in the social fabric.”—San Francisco Chronicle “It has the qualities of classic Bosch and Slaughterhouse Vonnegut. . . . Bluebeard is uncommonly feisty.”—USA Today “Is Bluebeard good? Yes! . . . This is vintage Vonnegut—good wine from his best grapes.”—The Detroit News “A joyride . . . Vonnegut is more fascinated and puzzled than angered by the human stupidities and contradictions he discerns so keenly. So hop in his rumble seat. As you whiz along, what you observe may provide some new perspectives.”—Kansas City Star

Taste of Persia

Taste of Persia
  • Author : Naomi Duguid
  • Publisher :Unknown
  • Release Date :2016-09-20
  • Total pages :400
  • ISBN : 9781579655488
GET BOOK HERE

Summary : Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.