The Arabesque Table: Contemporary Recipes from the Arab World
by Reem Kassis
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Description
The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while show more her narrative offers not only a sense of taste, but a sense of time and place as well. More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point. With the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity. show lessTags
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Member Reviews
The photography particularly stood out for me in this cookbook. I found a lot of recipes I’d love to eat, but few I’d actually cook, lol!
I’d echo another reviewer’s comment that font was sometimes too small to read comfortably. And, I’d be curious to hear more of the author’s story around Israel/Palestine relations (but maybe if it were there, I’d be saying it was unnecessary, lol). I just recall Ottolenghi’s “Jerusalem” cookbook (co-written between a Jew and a Muslim, as I recall)—made for fascinating dialogue and stories, and proof that the two can combine successfully.
I’d echo another reviewer’s comment that font was sometimes too small to read comfortably. And, I’d be curious to hear more of the author’s story around Israel/Palestine relations (but maybe if it were there, I’d be saying it was unnecessary, lol). I just recall Ottolenghi’s “Jerusalem” cookbook (co-written between a Jew and a Muslim, as I recall)—made for fascinating dialogue and stories, and proof that the two can combine successfully.
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Food
133 works; 2 members
Author Information
6+ Works 223 Members
Classifications
- Genres
- Nonfiction, Food & Cooking, History
- DDC/MDS
- 641.592927 — Technology Home economics & family management Food and drink Cooking; cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Ethnic cooking {of non-dominant groups} Other ethnic and national groups Semites Arabs and Maltese
- LCC
- TX725 .M628 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 60
- Popularity
- 512,350
- Reviews
- 1
- Rating
- (4.30)
- Languages
- English, French
- Media
- Paper
- ISBNs
- 2
