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Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook] Hardcover – April 19, 2022

4.6 4.6 out of 5 stars 139 ratings

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IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil
 
“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR:
San Francisco Chronicle
ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious

Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor.
 
Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table.
 
With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.
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From the Publisher

A banner with a photo of homemade pita that says “An homage to Arab hospitality”

A photo of Yemeni Honeycomb Bread, KHALIAT NAHAL

“The cooking and storytelling is an inspiration” says Yasmin Khan

A photo of Yemeni Chile-Onion–Stuffed Falafel, FALAFEL MAHSHI.

Yemeni Honeycomb Bread

KHALIAT NAHAL

Chile-Onion–Stuffed Falafel

FALAFEL MAHSHI

A photo of Yemeni California Fattoush Salad, SALATET FATTOUSH

A photo of Yemeni Lamb Dumplings in Yogurt Sauce with Mint Oil, SHISH BARAK.

A photo of Al Pastor–Style Red-Spiced Chicken, SHAWARMA MEXICIYYA .

California Fattoush Salad

SALATET FATTOUSH

Lamb Dumplings in Yogurt Sauce with Mint Oil

SHISH BARAK

Al Pastor–Style Red-Spiced Chicken

SHAWARMA MEXICIYYA

“paints a beautiful picture of Arab heritage in each and every dish.” says Kwame Onwuachi

Editorial Reviews

Review

“Chef Reem Assil, who recently released her first cookbook, Arabiyya, hopes this communion and understanding will beget social change . . . The language throughout Arabiyya is deeply human and conversational, which makes Assil’s core message resoundingly clear.”—Bon Appétit

“Chef Reem Assil’s debut cookbook
Arabiyya is an unapologetic celebration of being Arab and being Arab in diaspora. It's jam-packed with fresh flavors and is a book that ripples with energy, with particular nods to Assil’s Syrian and Palestinian heritage. In many ways, Arabiyya is my new favorite source of dinner party inspiration.”—Food & Wine

“Reem Assil’s work at the intersection of food, community, and social justice has manifested in what is no doubt bold, delicious eating, pulled from her Palestinian and Syrian roots. Connecting to the diaspora across cultures extends our community. Doing it via food creates a sense-based experience that is undeniable.”
—Food52

“This beautifully written and photographed book is not only a masterclass in Arab cooking and the classic dishes it yields, but also a reminder that recipes don’t create food just to be eaten, but also to be a vessel of storytelling, containing within it the imprint of family and ethnic history, of immigration and exile.”
—Sunset Magazine

“Bold, colorful and political—would you expect anything less from Reem Assil? In her debut cookbook, the chef and founder of Reem’s California shares the deeply personal stories behind opening her first restaurant in Oakland’s Fruitvale, rising to national acclaim and simply existing as an Arab American in the food world. The recipes are excellent too, including savory breads, luscious dips, festive entrees and spiced desserts.”San Francisco Chronicle

“Arabiyya contains more than 100 recipes for everything from pantry snacks to mezze to desserts, but it’s as much a memoir as it is a cookbook, encompassing many of Assil’s own experiences as a Bay Area woman whose life has been indelibly shaped by her Palestinian and Syrian heritage.”—Vogue

“In Arabiyya, Reem Assil allows us to witness her evolving relationship to food, family, history, and social justice as an ‘Arabiyya,’ an Arab woman.”
—Eater

“Assil, who has established herself at the intersection of food, Arab culture, and social justice . . . explores the ways in which Arab food is centered around community and hospitality.”
—Thrillist

“She pours the breadth of her being into her first cookbook . . . The secrets to her mana’eesh spread with za’atar and olive oil are here . . . Yemeni honeycomb bread scented with orange blossom and rose waters, and tutorials on regional variations of savory turnovers.”
—Los Angeles Times

“In this knockout debut, Assil wryly and skillfully kneads a call for social awareness with an invitation to the table via ‘recipes for resilience’ that are inspired by her Arab heritage . . . This is packed with delicious food and universal truths—chief among them that, ‘through our food, we create home wherever we are.’”
—Publishers Weekly (starred review)

“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

About the Author

Reem Assil is a two-time James Beard Award semifinalist for Best Chef: West, a James Beard Award finalist for Outstanding Chef, and the owner of Reem’s California, a bakery with locations in Oakland and San Francisco. She was also the opening chef for Dyafa, an Arab fine-dining restaurant that was awarded a coveted Michelin Bib Gourmand in its first year. She has established herself at the intersection of food, Arab culture, and social justice.

Product details

  • Publisher ‏ : ‎ Ten Speed Press (April 19, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 1984859072
  • ISBN-13 ‏ : ‎ 978-1984859075
  • Item Weight ‏ : ‎ 2.96 pounds
  • Dimensions ‏ : ‎ 8.79 x 1.01 x 10.26 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 139 ratings

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
139 global ratings
Beautiful book. Good recipes and liked learning about her Arabic culture.
5 Stars
Beautiful book. Good recipes and liked learning about her Arabic culture.
I am going to cook some of the recipes . Very satisfied with the book.
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Top reviews from the United States

Reviewed in the United States on March 8, 2024
I have immense admiration for this book and find it profoundly moving. It delves into the profound connection Palestinian people have to their ancestral land and portrays the anguish of having one's land, culture, and cuisine stripped away by colonialism and ethnic cleansing. Beyond its poignant narratives, it offers a delightful array of recipes that my family and I enjoy, making at least one dish per week from its pages. I wholeheartedly recommend it for both its culinary delights and its heartfelt storytelling.
One person found this helpful
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Reviewed in the United States on January 13, 2024
The author did an incredible job of storytelling photography, and most importantly the recipes. I have already tried several of these and hope to get through the entire book one recipe at a time.
One person found this helpful
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Reviewed in the United States on April 19, 2024
Great recipes
Reviewed in the United States on September 11, 2022
There are many good looking and well-explained recipes throughout and the photos are wonderful. Why make a cookbook political?
7 people found this helpful
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Reviewed in the United States on February 10, 2024
Perfect. No notes :)
Reviewed in the United States on July 17, 2022
This book is like a warm hug. I love everything about it. The recipes are easy to follow and one trip to a market will get you the staples you need to take off with this book!
I learned about Chef Assil by frequenting her former Fruitvale location and making her fattoush salad in the La Cocina cookbook a staple in my lunch rotations. Anyone who has ever experienced the magic of Reem's in Fruitvale or their spot in the Mission knows Reem Assil's food is magic. Every recipe is so flavorful! I also love that Reem beautifully weaves in her thoughts about diaspora, food as a vessel for social change, and the importance of community all throughout the book. 10/10, already looking into how to give this as a Christmas gift to everyone I know. I can't wait to see what Chef Assil does next.
8 people found this helpful
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Reviewed in the United States on November 8, 2022
I really am happy I purchased this book to add to my collection of international cookbooks. The recipes are simple and delicious, and I appreciate all the beautiful photos of the dishes to compare with. I especially found the narratives worth reading and can place myself in her shoes when she describes how she felt living here after 9/11. I had to purchase another copy of this book to gift to a friend who also enjoys Middle East cooking. I know she will love it!
Jeanne R.
4 people found this helpful
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Reviewed in the United States on June 15, 2023
I cook 365 days of the year. I love to cook and I love cookbooks but I don't cook from cookbooks. This is the exception. The seven spice blend has infused into my copy so the pages smell like heaven. Beautifully written and beautifully illustrated but even if you took that all away, the recipes are all gems.
3 people found this helpful
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Top reviews from other countries

Jenny V
5.0 out of 5 stars What a great authentic Arab book.
Reviewed in Australia on September 2, 2023
My husbands father was Egyptian so I was keen to get this book and it did not disappoint. There are so many things I want to cook and the instructions on how to make things like the bread is invaluable if you have not made these things before. It has the usual recipes we are used to but an awful lot that we don't, which really interests me. So looking forward to cooking out of it and sharing with our friends and family.
One person found this helpful
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Christina
2.0 out of 5 stars Disappointing
Reviewed in the United Kingdom on May 1, 2022
I’ve been really looking forward to the release of this book. Think I built up my expectations too high. Was quite disappointed and I wish I wouldn’t have thrown away the package so that I can return it. I’m a bit fed up with buying cook books only to to use one or two recipes in them…this is one of those. I’m not Arab, but my husband is so I’m quite familiar with many of their dishes. I was expecting ore traditional main courses. I also prefer when every dish comes with a photo. This one doesn’t.
Anyway, to cut the story short, this one is not for me, unfortunately.