Use the chard in your CSA share to create Chard Fritters from the Jerusalem cookbook. Photo by Scott David Gordon

Review by Meredith Bethune

The cover of Jerusalem by Yotam Ottolenghi and Sami Tamimi depicts yellow egg yolks and fiery tomatoes served over a bed of ground lamb in a cast iron skillet. The vibrant colors and rustic presentation artfully represent this book that just won the International Association of Culinary

Professionals Cookbook of the Year Award. Their vegetable-centric and exotic recipes are suitable for all seasons, and they'll definitely inspire any farmers market shopper to cook.

Ottolenghi  grew up in the Jewish quarter of Jerusalem, and Tamimi was born in the Arab eastern section. They met as adults in London, and now Tamimi is partner and head chef at Ottolenghi's popular restaurants. Jerusalem is well-known for its religious divisions, but the authors show that residents are actually united by their love of certain dishes. Although they might quibble over the size of the vegetables (should they be finely diced or in rustic chunks?), everyone eats fattoush-- a refreshing summer salad of cucumbers, mint, and tomatoes. An entire section of the book is dedicated to hummus, the city's most beloved dish. Several mouth-watering photos depict the familiar chickpea dip dusted with red sumac and cradling pools of golden olive oil and piles of pines nuts.

The captivating photography in Jerusalem reaches beyond food. Fascinating images of modern urban life appear next to unexpected recipes like Roasted Sweet Potatoes and Fresh Figs and Roasted Butternut Squash and Red Onion with Tahini and Za'atar .

Combined with the author's captivating writing style, these photos communicate a sense of lushness and longing. Jerusalem might inspire in you a yearning for the city that you never knew you had.

Recipes from Jerusalem from around the web:

Fattoush

Roasted Sweet Potatoes & Fresh Figs

Swiss Chard Fritters