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Reem Kassis with Dalia Mortada: The Arabesque Table

Reem Kassis with Dalia Mortada: The Arabesque Table

Friday, April 23, 2021 - 07:00PM ET
Event Location: 
Online

Join Reem Kassis, author of The Arabesque Table: Contemporary Recipes from the Arab World, for a conversation with radio and podcast editor/producer Dalia Mortada.

The Arabesque Table

A one-of-a-kind collection of original contemporary recipes from across the Arab world from acclaimed author Reem Kassis.

The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. She opens up the world of Arabic cooking today, presenting a mosaic of 130 delicious, accessible home recipes — from simple salads to flavorful mains and fragrant desserts. Organized by primary ingredient, her narratives formed by her experiences and influences bring the dishes to life, as does the book’s vivid photography.

 

Reem Kassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. Her writings have appeared in The Wall Street Journal, The Washington Post, the LA Times and various academic journals. She is the author of Phaidon's acclaimed cookbook The Palestinian Table, which won the Guild of Food Writers First Book award and a Gourmand World Cookbook award; it was also a James Beard Best International Cookbook finalist and one of NPR's Best Books of the year. Her second book, The Arabesque Table is a collection of contemporary recipes tracing the rich history of Arab cuisine. She grew up in Jerusalem, then lived in the US, France, Germany, Jordan, and the UK. She now lives in Philadelphia with her husband and two daughters.

 

Moderator Dalia Mortada is a Syrian-American journalist and food enthusiast who extensively reported on Syrian refugees throughout the Middle East, Europe and the U.S. through the lens of food. Her work and recipes have appeared in The New York Times, The Nation magazine, PRI's The World, Culinary Backstreets and NPR, where she currently works as an editor.