Yotam Ottolenghi and Sami Tamimi: Masters of the Holy Land Kitchen

The London-based chefs bring Jerusalem's cooking to the world

The most universally acclaimed cookbook of 2012 was about a deeply divided city. Jerusalem has sold more than a million copies worldwide--an extraordinary feat for a noncelebrity food title. It does not shy away from controversy, including short essays on how even food is marked by the divisive politics of the region. Hummus, for example, is the source of heated debate, with both Arabs and Jews claiming ownership.

The authors of Jerusalem are Yotam Ottolenghi and Sami Tamimi, the two masterminds behind a string of exceedingly popular London eateries. Both men were born in Jerusalem in 1968, but their paths didn't...

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