Jerusalem Food: Bold Flavors from the Middle East and Beyond (Nidal Kersh) Spirits Sarah is a botanist and

Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein

Japanese influences

What's more

making dough

The revised and expanded edition includes even more practical tips

Jerusalem Food: Bold Flavors from the Middle East and Beyond (Nidal Kersh) Spirits Sarah is a botanist andFor centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. The citys cooking has no boundaries . . . and neither does this cookbook. Here youll find a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana'ish, shawarma, and baba ganouj. And of course there are simple but timeless pairings, like olives and Greek yogurt, with lots of za'atar and olive oil,