From the bestselling author of Palestine on a Plate comes BALADI: Palestine - A Celebration of Food from Land and Sea. In BALADI – which means 'my home, my land, my country', Joudie Kalla once again pays homage to her heritage by showcasing its wide ranging, vibrant, mouth-watering dishes, taking readers on a journey through Palestinian food and culture.

Palestine is a country of varying seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in BALADI. Joudie takes an entirely flexible approach to cooking, using influences from home to create new ideas, and bringing her own twist to more traditional dishes. BALADI features recipes according to the area they hail from. Experience the wonderful flavours, colours and textures of Palestine through its markets and villages, fields and farms, its orchards, seashores and bakeries. BALADI celebrates a range of sublime flavour combinations and features an entire repertoire of ideas for breakfast, lunch, dinner, dessert, drinks and preserves.

As well as stunning food photography, BALADI is also interspersed with location shots of the landscapes, waters, streets and people of Palestine, vividly reflecting the rich culinary history running through the entire country.

“Baladi is a beautiful journey through Palestine looking at my family's historical and current life there. The delicious recipes are from all over the country with images showcasing not only the beauty of the land, but the identity of our people through food. This book is a labour of love to my family and new generations to come, and I couldn't be more proud.” JOUDIE KALLA

JOUDIE KALLA has been working as a chef for over 16 years. Having trained at the prestigious Leith's School of Food and Wine, Joudie 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's food is mainly inspired by her Palestinian descent - vibrant, moreish dishes that are easy to make and full of goodness.

Joudie's first book PALESTINE ON A PLATE became an instant hit with critics, charting high on The New York Times bestseller list, and wowing food enthusiasts everywhere. Joudie's career as an authored chef has been a long time in the making. It is through years of sitting with her mother, aunties and grandmothers listening to their conversations and being included in their daily cooking routines that Joudie became engaged in the beauty of traditional Palestinian and Middle Eastern dishes. For Joudie, her mission is for Palestinian food to be embraced as a go-to cuisine; to be seen in the same league as Italian and French cuisines. “I want to pay homage to the Palestine that my family knew and remembers” she writes. “And that's exactly what this book does so gracefully" said Laura Shapiro, NY Times.

Aside from having written a bestselling book, Joudie also hosts sell-out supper clubs. The menus are varied, each capturing different parts of Palestine. They are hearty, authentic and comforting, taking you to a place that feels like home.  The imagery within the forthcoming BALADI has been captured by Palestinian locals - giving the book the feel of a community project. Many of the recipes are vegetarian and vegan friendly but truly cater to every palate, influenced by the diversity of Palestinian food from the fields, markets and orchards right through to the farms and the sea.

BALADI is published October 2018.  A Jacqui Small book for White Lion Publishing, part of The Quarto Group.

For further information and any requests please contact:

Melody Odusanya at The Quarto Group melody.odusanya@quarto.com or 0207 284 9362