Book: Palestine on a Plate

$30.00

A beautifully photographed culinary and cultural tour of Palestine!

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Description

by Joudi Kalla
photography by Ria Osborne
Cookbook • 7 ½” x 10” • 256 pages • full-color photos
Hardback • ISBN 978-1-56656-069-6

Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done. Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.This is a celebration of real Palestinian food, cooked with the ingredients that Joudie’s mother and grandmother use, and their grandmothers used before them. Experience the wonderful flavors of Palestine through zingy fattet hummus (tangy yoghurt, chickpeas and hummus, served over toasted pita bread and drizzled in buttered pine nuts), satisfyingly spiced makloubeh (an upside down spiced rice dish with lamb neck and fried eggplant), eggplant and zucchini stuffed full with spiced and herbed lamb, and sublimely decadent awameh (honey dumplings) all accompanied by fresh mint tea and white coffee (not actually coffee at all, but a refreshing mix of water, orange blossom water and sugar).Colorful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way to cook and enjoy food.Joudie Kalla has been working as a chef for over 16 years. She trained at London’s prestigious Leith’s School of Food and Wine and has worked at restaurants such as Pengelley’s, Daphne’s and Papillon. She has been running her own private catering company for over seven years and holds regular supper clubs. She also ran a hugely popular deli, Baity Kitchen, for three years and hosted Palestinian-themed dinners for Jamie Oliver’s Food Foundation.

Praise for Palestine on a Plate

“The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best.”
—Sami Tamimi, coauthor of Ottolenghi: The Cookbook and Jerusalem

“Joudie Kalla is an exceptionally talented chef with a deep understanding of tradition and ingredients that enables her to create exciting and adventurous dishes.”
—Loyd Grossman

“Great chefs create memories for us by drawing on their reminiscences: The texture, the flavors, the fragrances, the color of these beautiful creations do just that and so much more.”
—Nick Crean, owner of chocolatiers Prestat

“Joudie probably makes the best Palestinian food I ever tasted; I’m a huge fan of hers. Joudie will make you discover the best Palestinian food.”
—Tony Kitous, owner of 15 Comptoir Libanais restaurants

“I first met Joudie 10 years ago as frightened young female chef and I watched her grow and develop into the fine outstanding chef she is today. She was definitely a rising star and shining light in my kitchen. She is the foremost expert on Palestinian food and is by far the biggest contributor to making Palestinian cooking the popular cuisine that it is today.”
—Ian Pengelley, head chef of Chai Wu, Mango Tree, Gilgamesh, and founder of Eight over Eight and E&O

Additional information

Weight 2 lbs
Book Specifications

Imprint: Saqi Books ISBN: 9780863568442 eISBN: 9780863568794 Published: July 2013 Format: 148.5mm x 210 mm Binding: Paperback Extent: 220pp Subject: Food and Drink