The Palestinian Table - by Reem Kassis (Hardcover)

About the Book

Book Synopsis

Authentic modern Middle Eastern home cooking - 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.

While interest in Middle Eastern cuisines has blossomed, the nuances and subtleties of Palestinian food are still relatively unexplored. In The Palestinian Table, Reem Kassis weaves a tapestry of personal anecdotes, local traditions, and historical context, sharing with home cooks her collection of nearly 150 delicious, easy-to-follow recipes that range from simple breakfasts and quick-to-prepare salads to celebratory dishes fit for a feast - giving rare insight into the heart of the Palestinian family kitchen.

Review Quotes

Winner of the 2018 Guild of Food Writers First Book Award and nominee for the 2018 James Beard Foundation Best International Cookbook

Featured in the Guardian, The New York Times and The Financial Times

'Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world.' - Anthony Bourdain

'A beautiful celebration of Palestinian home cooking and an important contribution to the conservation of Palestine's culinary heritage.' - Yasmin Khan, author of Saffron Tales

'An ode to Reem's culinary heritage and family, covering the cornerstones of home cooking, street food, and celebrations... [ The Palestinian Cookbook ] also spotlights less familiar recipes [and] you don't need to have a Palestinian grandma to pull them off.' - Saveur Online

'Brings Middle-Eastern food alive for the home cook... Packed with wholesome cooking adapted to modern tastes. Tantalising photography is broken up with scenes of Palestinian life in a tapestry of the local customs, context and anecdotes.' - Waitrose Food Magazine

About the Author

Reem Kassis is a cook and a writer. Her love of food stems from an upbringing in a family revered for its cooks. From a very young age, she spent weekends in her grandmothers', mother's, and aunts' kitchens observing, learning, and soaking up everything there was to know about Palestinian cooking.