Falafel for Breakfast Modern Middle Eastern Recipes - epub - zeke23seeders: 1
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Falafel for Breakfast Modern Middle Eastern Recipes - epub - zeke23 (Size: 56.9 MB)
Description Falafel for Breakfast: Modern Middle Eastern Recipes for any time of the day from Kepos Street Kitchen ISBN: 1743364679 | 2015 | EPUB | 256 Pages | 59 MB by Michael Rantissi, Kirsty Frawley Israeli-born chef Michael Rantissi and his partner Kristy Frawley deliver what we all love about the ingredients and flavours of the Middle East – grains, greens, generosity, pungency and sweetness. This is food that brings everyone to the table, and won’t let them leave. Michael puts ingredients first and foremost, opening the door to greater understanding and appreciation of the Middle East’s treasures – tahini, labneh, dates, broad beans, ancient grains and so many other fresh, healthy ingredients. The recipes go from basics like hummus, aioli and falafel, to a bit more complex like Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad or Harissa-braised lamb with okra. To finish are the pastries, breads and syrup-laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies or Persian pavlova. Together, Michael and Kristy make these mouth-watering dishes easy to make at home in your own kitchen. For Michael, living in multi-cultural Sydney has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. “If my mother knew I was serving falafel for breakfast – and people were loving it – she would be amazed.” With over 120 original and inspiring recipes, Falafel For Breakfast is a must-have cookbook for those who love covering their table with shared platters bursting with flavour and freshness. About the author Michael Rantissi grew up in Tel Aviv, watching his mum cook and feasting on the multi-cultural offerings of his neighbourhood. He did his professional training in Israel at Tadmor College and then studied at the EPI Academy in Paris, and finished at the CIA (Culinary Institute of America) in New York. In 2005 he arrived in Australia where he joined the fine dining restaurant kitchen at The Bathers’ Pavilion as a Sous Chef. Kepos Street Kitchen has now been open for four years with Kepos & Co, his new premises, in Alexandria. Kristy Frawley also had her passion for food ignited in her family kitchen and by dining in the restaurants throughout Sydney. Her skills in hospitality were gained at Le Meridien Piccadilly in London and then at The Regent in Sydney Sharing Widget |