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Palestine On A Plate: Memories From My Mother’s Kitchen

£25.00 £19.99

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

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Description

Publisher: Jacqui Small (2016)
Language: English
ISBN-10: 1910254746
ISBN-13: 9781910254745
Dimensions: 26.2 x 2.3 x 20.1 cm
Hardcover: 240 pages

Palestinian food is not just found on the streets of the Old City of Jerusalem with the Kaak (sesame) bread sellers and stalls selling Zaatar, Chicken and Manaeesh (Zaatar 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).

Colourful, 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 the food.

ABOUT JOUDIE KALLA
Joudie Kalla has been working as a chef in London for 16 years. She is of Palestinian descent and focuses her cooking around this particular Middle Eastern cuisine, all the while removing misconceptions of Middle Eastern food is little more than greasy kebabs by creating healthy, vibrant, moreish dishes that are easy to make and packed full of goodness. She trained at the prestigious Leith’s School of Food and Wine and has worked at restaurants such as Pengelley’s (a Gordon Ramsey restaurant), under Ian Pengelley, Daphne’s and Papillon with Michelin-starred chef David Duverger.

PUBLISHED BY JACQUI SMALL LLP
Jacqui Small is described by The Bookseller as publishing “only perfectly considered and constructed books.” It works with a wide range of authors who are each expert in their field, publishing books that feature serious content, with superlative design and mouth-watering photography. Whatever the subject, the books are built to last. Topics include interiors, food and drink, craft and flowers and gardening; all with the same commitment to excellence and style.

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