Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen-depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.
There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.
Cookbooks often focus on the cuisine of an entire country, so choosing to focus on the food of a specific city is a unique and brilliant idea. Cities each have their own distinctive food culture which plays a role in defining and reflecting its character, and this cookbook succeeds in vividly capturing the food culture of Jerusalem. Furthermore, the fact that Yotam Ottolenghi grew up in the Jewish west of the city and Sami Tamimi grew up in the Muslim east also lends a broad perspective to the recipes and information presented to readers.
Read More: @ jwa.org
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