I wouldn't normally "pad" my statistics with a cookbook, but in fact I did spend a lot of time reading this book. Each section and almost every recipe includes a description of the food, culture and history of Jerusalem, providing detailed context. The different cultures of Jerusalem often share similar dishes and cuisines, with small adaptations, and Ottolenghi also describes many instances in which each culture (Muslim, Jewish, Christian, Israeli, Syrian, Iraqi, etc.) claims ownership of a particular tradition, but in fact the origins are very murky. This is a beautiful book, and many of the recipes are very accessible, but I took one star away because many more recipes are what I would describe as "varsity-level," not for the amateur or the faint of heart. I'm not an expert cook, but I do prefer to follow recipes, so I intend to tackle a few of these, including pickles and condiments, so we'll see how it goes! ( )

Love, love, LOVE this cookbook.

As a Middle Eastern, I am familiar with most of the dishes here but each time I read a recipe I think I know well, I am surprised to see that Yotam does it differently. This book is divided into 9 categories:

Vegetables
Beans & Grains
Soups
Stuffed
Meat
Fish
Savory Pastries
Sweets & Desserts
Condiments

It's loaded with beautiful, mouth-watering photos of dishes, and I cannot wait to try everything in the 'stuffed' category. Looks so yum.
( )

Just a gorgeous book with beautiful photography and good recipes that don't require buying a bunch of hard to find ingredients, and easily manageable recipes. I really don't want to return it to the library. ( )

Recipes easy to follow and the results packed with flavour - encouraging me to use up all that zaatar and sumac in my spice cupboard - plus fabulous photography and fascinating background stories. Eating my way through this (and so glad I found it in my favourite second-hand bookshop). It might even encourage me to give beetroot a chance. ( )

Not entirely vegetarian, but gorgeous and packed with delicious, intriguing recipes. Another keeper from Ottolenghi. I can't stop making the pureed beets with zaatar. ( )