His Jerusalem cookbook is outstanding. The [lamb shawarma] (https://cooking.nytimes.com/recipes/1018119-jerusalem-lamb-shawarma) and [chicken sofrito](https://www.theguardian.com/lifeandstyle/2017/feb/04/slow-cooked-chicken-recipes-yotam-ottolenghi-pasta-braised-celeriac-stew) recipes are our go-to options for when company comes.