Baladi: A Celebration of Food from Land and Sea by Joudi Kalla
Journey through Palestine, a deep-rooted, historical, religious, and cultural country with so much to offer—especially in the culinary department.
“Baladi” means “my home, my land, my country,” and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book.
Take a journey across land and sea, discover the culture that lies behind the food.
About the author
Joudie Kalla has been a chef for over 20 years. She trained at Leith’s School of Food and Wine, and worked in many prestigious restaurants before going on to run her own successful catering business. She opened a Palestinian deli, Baity Kitchen, in London, from 2010–2013 to much acclaim, before turning her sights to writing her first bestselling cookbook Palestine on a Plate. She runs cookery courses, catering events, and supper clubs, as well as consulting on food projects. If you want to keep in touch and see her daily creations, follow her on instagram @palestineonaplate
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Baladi: A Celebration of Food from Land and Sea by Joudi Kalla
Baladi: A Celebration of Food from Land and Sea by Joudi Kalla
Journey through Palestine, a deep-rooted, historical, religious, and cultural country with so much to offer—especially in the culinary department.
“Baladi” means “my home, my land, my country,” and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book.
Take a journey across land and sea, discover the culture that lies behind the food.
About the author
Joudie Kalla has been a chef for over 20 years. She trained at Leith’s School of Food and Wine, and worked in many prestigious restaurants before going on to run her own successful catering business. She opened a Palestinian deli, Baity Kitchen, in London, from 2010–2013 to much acclaim, before turning her sights to writing her first bestselling cookbook Palestine on a Plate. She runs cookery courses, catering events, and supper clubs, as well as consulting on food projects. If you want to keep in touch and see her daily creations, follow her on instagram @palestineonaplate
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Description
Journey through Palestine, a deep-rooted, historical, religious, and cultural country with so much to offer—especially in the culinary department.
“Baladi” means “my home, my land, my country,” and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book.
Take a journey across land and sea, discover the culture that lies behind the food.
About the author
Joudie Kalla has been a chef for over 20 years. She trained at Leith’s School of Food and Wine, and worked in many prestigious restaurants before going on to run her own successful catering business. She opened a Palestinian deli, Baity Kitchen, in London, from 2010–2013 to much acclaim, before turning her sights to writing her first bestselling cookbook Palestine on a Plate. She runs cookery courses, catering events, and supper clubs, as well as consulting on food projects. If you want to keep in touch and see her daily creations, follow her on instagram @palestineonaplate
