Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours.
There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate presents recipes from the Palestinian home, rather than those traditionally found in restaurants (such as those found in most books). Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal.
The recipes found in Palestine on a Plate, although less fatty, less fussy and less timeconsuming to prepare than their original incarnations, are largely unchanged since the author's grandmothers' days. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.
About the Author
Joudie Kalla has been working as a chef in London for 16 years. She is Palestinian and focuses her cooking around this particular Middle Eastern cuisine, all the while removing misconceptions of Middle Eastern food being 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.
She has been running her own private catering company for over seven years and ran a hugely popular deli, Baity Kitchen, for three years in Chelsea (it closed in February 2013). Loyd Grossman was a regular customer at the deli and has since become a regular supper club client. As well as accepting private commissions, Joudie holds regular supper clubs and in April ran one for Loyd Grossman at the Royal Drawing School. She has been invited to get involved in a supper club with Jamie Oliver's Fifteen restaurant later this year to cook Palestinian food and teach his apprentices how to cook a true traditional Middle Eastern feast.
"The food of Palestine is mouth-watering and colorful. This treasure-trove of a book shows it at its best." Sami Tamimi, co-author 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