Yotam Ottolenghi was raised in the Jewish precincts of West Jerusalem, and co-author Sami Tamimi is from the Arab east side of town. They were born in the same year, and met 30 years later in London, where they discovered their shared interests in culture, history and great food. Jerusalem: A Cookbook (Ten Speed Press) is a beautiful volume, with gorgeous food photos, informative commentary and mouth-watering recipes. There is spicy freekeh soup with meatballs, a Palestinian dish using freekeh, green wheat. Sabih is a dish developed by Iraqi Jews, who settled in Ramat Gan, in the 1950s; the fried eggplant, hard-boiled egg and chopped veggie salad on a pita “perfectly epitomizes the jumble of cuisines of the region.” — M.S.
(American Jewish World, 1.18.13)