Israeli and Palestinian celebrity chefs Yotam Ottolenghi and Sami Tamimi cook up a storm
London-based chefs get together in the Washington Post's kitchen to promote their cookbook.
“I heard camels like fennel,” said Palestinian-British chef Sami Tamimi, as he sliced fresh fennel bulbs for a fennel and cherry tomato gratin with crumble topping at the Washington Post’s test kitchen a couple of weeks ago. Tamimi was visiting Washington with co-writer, Israeli-British celebrity chef Yotam Ottolenghi, as part of a quick American tour to promote their new book
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman