Baladi
Palestine - a celebration of food from land and sea
(Sprache: Englisch)
Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.
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Produktinformationen zu „Baladi “
Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.
Klappentext zu „Baladi “
¿Baladi' means ¿my home, land and country' in Farsi and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country. Experience the wonderful flavours of Palestine through daoud basha (lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice), and many more sensational recipes.
Autoren-Porträt von Joudie Kalla
Joudie Kalla is the author of the best selling Palestine on a Plate (Jacqui Small, 2016) and has been working as a chef in London for over 17 years. Of Palestinian descent, she trained at the 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 eight years and ran a hugely popular deli, Baity Kitchen, for three years.
Bibliographische Angaben
- Autor: Joudie Kalla
- 2018, 256 Seiten, Maße: 19,7 x 25,8 cm, Gebunden, Englisch
- Verlag: Jacqui Small
- ISBN-10: 1911127861
- ISBN-13: 9781911127864
- Erscheinungsdatum: 18.10.2018
Sprache:
Englisch
Pressezitat
The Times Food Book of the Year 2018: "I have given this book to everyone I can think of who is remotely interested in cooking. Most of us are now comfortable dabbling in a Middle Eastern recipe or ingredient, even if that's just sprinkling pomegranate seeds on everything. But we probably wouldn't think of looking to Palestine for inspiration. Well, you must. Every recipe I've tried has blown me away. Even something as simple as fried aubergines with tahini and honey is mouthwateringly good." Harriet Addison The Times 20181201
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