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Baladi

Palestine - a celebration of food from land and sea

By (author) Joudie Kalla
Format: Hardback
Publisher: White Lion Publishing, United Kingdom
Published: 26th Sep 2018
Dimensions: w 194mm h 256mm d 25mm
Weight: 1085g
ISBN-10: 1911127861
ISBN-13: 9781911127864
Barcode No: 9781911127864
Synopsis
THE TIMES FOOD BOOK OF THE YEAR 2018 'An important cuisine and culinary tradition that needs to be understood, celebrated, and enjoyed.' Anthony Bourdain 'This book goes to the heart of the relationship between food and identity, and conveys a sense of belonging through beautiful, compelling and, yes, joyous recipes. I just want to eat everything in it.' Nigella Lawson Joudie Kalla , author of the bestselling Palestine on a Plate , introduces readers to more of the Middle East's best-kept secret - Palestinian cuisine . 'Baladi' means 'my home , my land , my country' , and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging , vibrant and truly delicious dishes of this country . Baladi features recipes that are categorised according to the differing environments they hail from , such as the land , the sea , the forest , the orchard . Dishes are designed to complement one another , and Joudie explains which work well together as a meal , as well as the varied and diverse origins of the recipes . Joudie takes an entirely flexible approach , using influences from her homeland to create new dishes , and bringing her own twist to more traditional recipes . Experience the wonderful flavours of Palestine with: daoud basha ( lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice ) fatayer sabanekh ( spinach , sumac and onion patties ) samak makli ( fried fish selection with courgette , mint and yoghurt dip ) atayef ( soft pancakes filled with cream , cheese or nuts in an orange blossom sugar syrup ), and many more sensational recipes . This highly illustrated cookery book is interspersed with shots of the landscape, streets and people of Palestine, and is perfect for anyone interested in the rich culinary culture of Palestine.

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'I'm super excited to cook more from it!' * Symmetrybreakfast * 'Joudie's cooking is fresh, zingy and full of flavour... BALADI is a real stunner and I cannot recommend it highly enough' * The London Foodie * 'Joudie Kalla looks homeward for inspiration ... '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 on Palestine on a Plate 'Once again Joudie puts Palestine on the map so beautifully by celebrating the breadth and depth of our cuisine-making Palestinians everywhere proud. This important book is a visual and culinary feast that preserves our history and cultural identity.' -- Reem Assil, chef-owner of Reem's California and Dyafa 'Joudie Kalla takes the reader on a compelling and delicious culinary journey through Palestine. A much-needed compilation of hitherto undocumented Palestinian family recipes-an ode to Palestine's rich culinary
heritage.' -- Laila El-Haddad, author of The Gaza Kitchen 'This book goes to the heart of the relationship between food and identity, and conveys a sense of belonging through beautiful, compelling and, yes, joyous recipes. I just want to eat everything in it.' -- Nigella Lawson 'An important cuisine and culinary tradition that needs to be understood, celebrated, and enjoyed.' -- Anthony Bourdain 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 *