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Falafel for Breakfast : Modern Middle Eastern Recipes for the Shared Table from Kepos Street Kitchen - Michael Rantissi

Falafel for Breakfast

Modern Middle Eastern Recipes for the Shared Table from Kepos Street Kitchen

Hardcover Published: 26th August 2015
ISBN: 9781743364673
Number Of Pages: 256

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130 accessible recipes that opens up a world of Middle Eastern flavours and ingredients for the contemporary home cook

Israeli-born chef Michael Rantissi and his partner and 'balaboosta' Aussie girl Kristy Frawley drill down to what we all love about the ingredients and flavours of the Middle East - grains and greens, generosity, pungency, sweetness, sharing. This is food that brings everyone to the table, and won't let them leave.

Michael puts ingredients first and foremost, opening the door to our greater understanding and appreciation of the Middle East's hidden treasures --- tahini, baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, broad beans, pistachios, wild greens, ancient grains. The recipes go from basics like hummus, aioli and falafel, to Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad; and Harissa-braised lamb with okra. To finish are the pastries, breads and syrup-laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.

Living in multicultural Sydney, he says, has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. 'If my mother knew I was serving falafel for breakfast - and people were loving it - she would be amazed'.

A much-lauded home cook, Kristy adds those all-important pastries, breads and syrup-laden cakes that turn a meal into a feast, any time of the day or night.

About the Author

Chef and owner Michael Rantissi grew up in Tel Aviv, watching his mum cook and feasting on the multi-cultural offerings of his neighbourhood. He did his professional training in Israel at Tadmor College and then studied at the EPI Academy in Paris, then the CIA (Culinary Institute of America) in New York. In 2005 he arrived in Australia where he joined the fine dining restaurant kitchen at The Bathers' Pavilion as Sous Chef. After 3 years at Bathers' he moved to Pink Salt, Double Bay then to down to The Rocks and Circular Quay to work with the 100 Group. Kristy Frawley also had her passion for food ignited in her family kitchen and dining in the restaurants of Sydney. Her skills in hospitality were gained at Le Meridien Piccadilly in London and then at The Regent, Sydney. Since 1999 she has been the office manager at the iconic Bathers' Pavilion and has assisted executive chef and owner Serge Dansereau in all facets of the business, including editing his many cookbooks...

WRITE A REVIEW

Falafel for Breakfast is different and delightful.

5

I first saw this book at my daughters home and she had made two of the salads. They were delicious. After I had browsed the book I bought my own copy and have not been disappointed.

Stoneville Western Australia.

true

Very good range of workable recipes.

5

Good blend of home style with cafe/restaurant. A cut above the rest.

Victoria. Australia.

true

Just had to have it after reading when having lunch one day

4

A cook book that is readable all the way through. Middle eastern with a twist. Have used only a few recipes so far but great range of tastes without being ingredient obsessed. Will definitely not be culled from my recipe shelf.

Tallangatta Victoria

true

Falafel for Breakfast

4.7 3

100.0

ISBN: 9781743364673
ISBN-10: 1743364679
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 256
Published: 26th August 2015
Publisher: Murdoch Books
Country of Publication: AU
Dimensions (cm): 26.0 x 20.5