The Joudie Kalla Cookbook Collection

A Two-Cookbook Set

Buy Palestine on a Plate and Baladi for a discounted price of $50 (that's $20 off!) and we'll throw in a surprise Palestinian novel for free!

We have made it our mission to promote and celebrate Palestinian culture in the month of March, so we are offering $20 off the usual price of Palestine on a Plate and Baladi when they are bought together. Not only that, we will even throw in a FREE surprise novel by a leading Palestinian writer that was chosen by Joudie Kalla.

Here’s what you need to know:
This promotion will run until April 1st 2020
Eligible within the U.S. only

Add both cookbooks to your shopping cart

Palestine on a Plate: Memories from My Mother's Kitchen

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

Palestine on a Plate is a tribute to family, cooking, and home- old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.

Read more

Baladi: A Celebration of Food from Land and Sea

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

Baladi features recipes according to the area that they hail from, such as the land, the sea, the fields, the orchard . . . Experience the wonderful flavors of Palestine through Daoud Basha (lamb meatballs cooked in a tamarind and tomato sauce), khubzet za’atar (za’atar brioche twists), samak makli bil camun (fried fish selection with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations.

Read more

About the author

Joudie Kalla is the author of the highly-praised cookbook Palestine on a Plate: Memories from My Mother’s Kitchen. She has been working as a chef for over 18 years. She trained at London’s 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 holds regular sold out supper clubs. She also ran a hugely popular deli, Baity Kitchen, for three years and hosted Palestinian-themed dinners for Jamie Oliver’s Fifteen charity.

Read more