Jerusalén
Subtitle: crisol de las cocinas del mundo
By: Yotam Ottolenghi, Sami Tamimi ; [traducción del inglés de Mariona Barrera Aguilera ; texto adicional proporcionado por Nomi Abeliovich y Noam Bar ; fotografías de los platos realizadas por Jonathan Lovekin ; fotografías documentales realizadas por Adam Hinton]
Contributors: Tamimi, Sami, author
Edition: 1® edición.
Series: Salamandra. Fun & food; Salamandra
Published: 2014
Language: spa
Number of pages: 318
ISBN-13: 9788416295029
Copyright date: 2014
Subjects: Food habits; Hábitos alimenticios; Middle Eastern Cooking; Description and travel
Work titles: Jerusalem
Description: "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 re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi. Together they explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, Arab, Christian, and Armenian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; Jerusalem is his most personal, original, and beautiful cookbook yet"--
Notes: Illustrations on endpapers.

Includes index.

Including index.