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Englisch
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Beschreibung
One of the first cookery books to showcase Palestinian cookery, introducing the wide-ranging, vibrant and tasty traditional methods, styles and flavours. Kalla has over 22.1k followers on Instagram, and this will appeal to fans of Yotam Ottolenghi and Sabrina Ghayour.
One of the first cookery books to showcase Palestinian cookery, introducing the wide-ranging, vibrant and tasty traditional methods, styles and flavours. Kalla has over 22.1k followers on Instagram, and this will appeal to fans of Yotam Ottolenghi and Sabrina Ghayour.
Über den Autor
Joudie Kalla has been working as a chef in London for 16 years. She is of Palestinian descent 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. Joudie is the author of Palestine on a Plate (2016), which won the "Best Arab Cuisine Book" award from the Gourmand World Cookbook Awards in 2016, and Baladi (2018).
Details
Erscheinungsjahr: | 2016 |
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Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Länderküchen |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9781910254745 |
ISBN-10: | 1910254746 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Kalla, Joudie |
Hersteller: | Quarto Publishing PLC |
Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 256 x 202 x 25 mm |
Von/Mit: | Joudie Kalla |
Erscheinungsdatum: | 15.09.2016 |
Gewicht: | 1,053 kg |
Über den Autor
Joudie Kalla has been working as a chef in London for 16 years. She is of Palestinian descent 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. Joudie is the author of Palestine on a Plate (2016), which won the "Best Arab Cuisine Book" award from the Gourmand World Cookbook Awards in 2016, and Baladi (2018).
Details
Erscheinungsjahr: | 2016 |
---|---|
Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Länderküchen |
Medium: | Buch |
Inhalt: | Gebunden |
ISBN-13: | 9781910254745 |
ISBN-10: | 1910254746 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Kalla, Joudie |
Hersteller: | Quarto Publishing PLC |
Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 256 x 202 x 25 mm |
Von/Mit: | Joudie Kalla |
Erscheinungsdatum: | 15.09.2016 |
Gewicht: | 1,053 kg |
Sicherheitshinweis