This book from a renowned Jerusalem restaurant, with an enthusiastic foreword by Claudia Roden, abounds in both recipes and stories stressing the many overlapping cultural influences in the city. Some recipes are distinctly Middle Eastern, such as hummus, the lentil-and-rice dish called mujudara, or sambusak, a savory turnover which might be filled with cheese or chickpeas. But there are others which reflect the chef’s synthesis of ideas, such as a gyoza filled with lamb and herbs, patatas bravas with addition of duck confit, savory profiteroles stuffed with fish shawarma, and a smoky tamarind and mezcal cocktail. Recipe yields are typically for 4 or 6 portions. Volume measurements usually conform to Americana standards, while weights are in both ounces and grams. Hardcover. Color photographs throughout.
