[PDF EBOOK EPUB] Palestine on a Plate: Memories from My Mother's Kitchen (Ebook Online)
Description for Palestine on a Plate: Memories from My Mother's Kitchen
Review '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 a 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' Joudie Kalla also looks homeward for inspiration in PALESTINE ON A PLATE: Memories From My Mother s Kitchen (Interlink, $35). These easygoing recipes revel in freekeh and fava beans, almonds and orange blossom water, and of course tahini, which Kalla loves so much it turns up in her brownies. She gives monkfish an excellent makeover by roasting it in a thick coat of sumac, za atar and cilantro, and dresses a lively cauliflower salad with yogurt and, yes, tahini. There s a showpiece array of stuffed vine leaves and lamb chops, flipped out of the pot and served upside down with yogurt, or you could entertain more simply with her generous platter of well-spiced chicken wings. I want to pay homage, she writes, to the Palestine that my family knew and remembers. And that s exactly what this book does so gracefully.' --The New York Times Read more About the Author 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 Fifteen charity. Read more
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