The ship that launched a million dinner parties.
This cookbook is pretty much perfect: historical context; evocative writing; tempting photgraphy; and masses and masses of flavour. Yotam Ottolenghi and his creative partner Sammi Tamimi were born on different sides of Jerusalem – the Jewish west and Arab east respectively. Together they pass on both authentic recipes and ones simply inspired by the melting pot of culture and cuisine that is their complicated home town. Heady, often exotic smells, but all very doable in a domestic kitchen.
Who should have it?
Suitable for all standards of home cook.
Recipes to look out for
Artichokes stuffed with minced beef, peas and dill; Mejadra; stuffed aubergine with lamb and pinenuts; roasted chicken with clementines and arak.
If you’re already a fan
Honey & Co: Food from the Middle East Itamar Srulovich and Sarit Packer; The Book of Jewish Food, Claudia Roden; Crazy Water, Pickled lemons, Diana Henry.
