A couple of weeks ago on the Splendid Table, LA Times Food Editor Russ Parsons wrote, “The thing that's really great about this book is that he takes what might seem familiar and just throws a twist on it. When you cook it, it's an act of exploration because you're doing things that you know, the ingredients are fairly familiar, the techniques are fairly familiar, and then boom, there's this very new and exciting result that really makes you want to cook more into it.”
He was talking about < Ottolenghi's Plenty
, but he hit it on the head for Jerusalem
,too. It’s the twists that set these recipes apart. And it's never more true than with Naama’s Fattoush, the marquee recipe for this month's salad theme for Tasting Jerusalem.
