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Arabiyya by Reem Assil
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Arabiyya by Reem Assil
Hardcover $35.00
Apr 19, 2022 | ISBN 9781984859075

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  • Apr 19, 2022 | ISBN 9781984859075

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  • Apr 19, 2022 | ISBN 9781984859082

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Product Details


“You will want to cook everything in this book—and hope that Reem writes more.”—Ruth Reichl, author of Save Me the Plums

“I literally want to eat everything in this book! Reem Assil is telling a long overdue story and paints a beautiful picture of Arab heritage in each and every dish. From delicious spreads to savory breads, this piece of art will be the reason your friends can’t stop coming over for dinner.”—Kwame Onwuachi, chef and author of Notes from a Young Black Chef and My America

“A dazzling cookbook filled with mouthwatering recipes and moving stories that take you to the very heart of Arab culture and the migrant experience. Reem’s cooking and storytelling is an inspiration.”—Yasmin Khan, author of Ripe Figs and Zaitoun

“I was extremely moved by Reem’s recounting of her identity through food and stories in Arabiyya. She explores the essence of her cuisine’s identity through personal recipes while combining memories, the diasporic kitchen, and everything that being an ‘arabiyya’ means in the United States. The recipes are fabulous, the pictures mouthwatering, and Reem courageously leads us by the hand into snippets of her life, revealing much but leaving us to question even more about our identity, culture, and cuisine.”—Fadi Kattan, Palestinian chef of Fawda in Bethlehem and Akub in London

Arabiyya is a spectacular ode to rebirth in diaspora. It is inspiring, provocative, engaging, and mouthwatering all at once, a feat few cookbooks or cookbook authors can claim! Read it, cook from it, and get inspired by it!”—Laila El-Haddad, author of The Gaza Kitchen

“This book is so much more than a collection of dishes. While Reem’s vibrant, easy-to-follow recipes are the through line, this book expands upon her passionate community-building work of more than two decades. In the spirit of her people’s hospitality traditions, Reem invites us all to break bread while learning more about the cultures, people, and cuisine of the Arab world.”—Bryant Terry, James Beard Award–winning author of Black Food

“Part memoir, part cultural primer, but mostly cookbook, Assil’s work is a delicious take on cuisines and cultures of the Arab diaspora.”—Library Journal

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