Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Yotam Ottolenghi, Sami Tamimi, Anthony Bourdain, Mark Bittman, Alice Waters, Paula Wolfert, Claudia Roden, Sally Butcher, Ana Sortun, Greg Malouf, Aglaia Kremenzi, Joe Barza, Carolyn Kumpe, Wendy Rahamut, and many others.
How do you elevate sweet potatoes from a homely supporting role to a empyrean star-making turn? Yotam Ottolenghi. He is one of the world’s most beloved culinary talents with a wholly original approach to vegetarian cooking. With his Jerusalem cookbook to guide me during my last dinner party, I attempted his recipe of Roasted Sweet Potatoes and Fresh Figs. This is a simple dish (sweet potatoes, green onions, figs and balsamic reduction) yet it duped my taste buds. The figs were sweet, moist and ripe. The balsamic reduction was very effective, both for the look and for rounding up the flavours. The unusual combination of fresh fruit and roasted vegetables was delicious and left me wanting more. And it was by far the best thing I ate this month.