Yotam Ottolenghi’s latest cookbook, Jerusalem, is out and the simple name tells you exactly what you’re going to get: recipes of food found in Jerusalem. But the kind of food you find in Jerusalem is anything but simple. As the intro states: “there are Greek Orthodox monks in this city; Russian Orthodox priests; Hasidic Jews originating from Poland; non-Orthodox Jews from Tunisia, from Libya, from France, or from Britain; ” Whew! Lets just say Ottolenghi and his partner in writing (and in restaurants), Sami Tamimi, did their research. They were both born in Jerusalem, they both left for London, and the book is clearly a labor of love.

The recipes don’t require too much labor on the reader’s part!  One of our Wild Thyme chef’s tested out the cover recipe, and had plenty left over for breakfast the next morning, it was delicious!  The recipes and the notes throughout this beautiful book really do give you a snapshot of this wonderfully complex city and it’s melting pot of flavor.

Just a couple snapshots from this wonderful cookbook