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Feast: Food of the Islamic World―A James Beard Award Winning Cookbook
A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world
In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world.
Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world.
Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
544 pages, Hardcover
Published May 29, 2018
136 people are currently reading
1024 people want to read
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Displaying 1 - 30 of 37 reviews
May 31, 2018
One of the most beautiful, complete and lovingly made cookbooks I have ever seen. It's not just the recipes: wonderful, and a never seen before feast of islamic food. From the far corners of the world, collected in one book: from Morocco to Indonesia, from Algeria to Iran. Well written, easily followed recipes. When ingredients are difficult to come by, alternatives are given. Stunning photography. A must have, and certain competition for Claudia Roden. A must-have if ever there was one!
December 6, 2018
There were a lot of recipes that looked and sounded delicious and I would definitely order them at a restaurant. The few that I wanted to try making each involved at least 5 ingredients that I didn't have. I also like cookbooks to have a ton of pictures, this one didn't.
May 7, 2025
Too many of these recipes are trivial variants on each other. While it's sometimes interesting to see how Syrians reinterpret a Lebanese dish, or what happens in Egypt to Moroccan food, mostly it's just boring. And, while I did bookmark a few recipes, I don't realistically think I'll ever get around to making any of them.
April 3, 2021
I always have a problem with the Middle Eastern cuisine cookbooks that I'm missing some key ingredients like sumac berries, presearved lemons, pomegranate mollases, etc.. While for me this was really a problem for the Ottolenghi books, in which I find rarely a recipe that I can do top to bottom, here I think there are still lots of recipes which can still be made.
Most recipes have interesting stories about the place where it was picked up, when and how its consumed by the locals, etc. which make the book more enjoyable.
Would have been 5 stars, but only 4 because there aren't pictures for each dish in part.
Most recipes have interesting stories about the place where it was picked up, when and how its consumed by the locals, etc. which make the book more enjoyable.
Would have been 5 stars, but only 4 because there aren't pictures for each dish in part.
January 15, 2019
Helou, chef of and authority on Islamic cuisine, pulls together classics and personal favorites that draw from Arab, Persian and African influences in Islamic food to present more than 300 recipes. Indian, Chinese, Indonesian and Eastern European dishes are also included. Recipes are neatly organized with extensive, clear instructions. The geographical origin of the recipes is also included. And each recipe begins with a small narrative that contextualizes the recipe. A glossary at the end of the book defines ingredients but there is no list of sources to procure unusual ingredients.
Unusual ingredients abound including raw cane sugar, date sugar, ground mahlep, ground lean camel, a whole baby goat or lamb, and black dried limes for example. And dishes take a long time to make. Many dishes have 20 or 30 ingredients. This is not simple, approachable food for the novice Islamic food cook.
The book could function as a coffee table book with ample full page pictures of food and places as well as pictures diagraming how a recipe would progress. The Iranian herb omelet is definitely food art. A chapter provides spice mix recipes including three for Garam masala.
Bread heavy recipes fill almost 100 pages of the book. There are at least ten biryani dishes from around the region. One rice dish has over 50 ingredients. And some require four or five pots. Occasional essays discuss an ingredient and it’s relationship the cuisine.
Most of these are elaborate recipes that I imagine serve as special dishes in the Middle East. There are very few that I would or could make. A few dishes are short and approachable like the spinach and yogurt spread, coconut rice, or the eggplant and yogurt spread. The tabbouleh and fattoush are gorgeous dishes with no contemporary additions. I’d almost buy the book for those two recipes. This is beautiful food but I think I’ll get mine at a restaurant.
Unusual ingredients abound including raw cane sugar, date sugar, ground mahlep, ground lean camel, a whole baby goat or lamb, and black dried limes for example. And dishes take a long time to make. Many dishes have 20 or 30 ingredients. This is not simple, approachable food for the novice Islamic food cook.
The book could function as a coffee table book with ample full page pictures of food and places as well as pictures diagraming how a recipe would progress. The Iranian herb omelet is definitely food art. A chapter provides spice mix recipes including three for Garam masala.
Bread heavy recipes fill almost 100 pages of the book. There are at least ten biryani dishes from around the region. One rice dish has over 50 ingredients. And some require four or five pots. Occasional essays discuss an ingredient and it’s relationship the cuisine.
Most of these are elaborate recipes that I imagine serve as special dishes in the Middle East. There are very few that I would or could make. A few dishes are short and approachable like the spinach and yogurt spread, coconut rice, or the eggplant and yogurt spread. The tabbouleh and fattoush are gorgeous dishes with no contemporary additions. I’d almost buy the book for those two recipes. This is beautiful food but I think I’ll get mine at a restaurant.
April 3, 2019
There's a lot to explore in here! The ingredients can be somewhat exotic, but many of them are easy enough to find. Don't be overwhelmed - just pick a place to start, and dive in to a more flavorful world! I'm planning to try several of the breads.
I would've liked more pictures, like one of each dish, but it seems there wasn't room. Maybe put several small pictures on the photo pages, instead of one big one? Possibly some dishes don't photograph well, or look appetizing when they're done! And it's certainly more important to have photos of the recipes that require special shaping or arrangement.
I would've liked more pictures, like one of each dish, but it seems there wasn't room. Maybe put several small pictures on the photo pages, instead of one big one? Possibly some dishes don't photograph well, or look appetizing when they're done! And it's certainly more important to have photos of the recipes that require special shaping or arrangement.
August 14, 2019
Wow, this was excellent. I love that Helou takes a super broad and inclusive approach to the definition of the "Islamic World." She includes non-Arab groups outside of the Middle East including Uighur Muslims in China, Indonesians, Islam-practicing North Africans, and Rohingya in Myanmar, just to name a few. I normally tag every country I could in my GR description, but there are too many! It really shows how expansive Islam is as a world religion, and how diverse their approach to cuisine is. As a cookbook, it's great - there are detailed explanations of the key ingredients and methods, as well as the place of that food in the group's culture. Will definitely need to buy!
December 2, 2018
A very thorough compilation of recipes from around the Islamic world. It is fascinating and instructive to see the similarities and differences between similar dishes in different countries & cultures. I loved reading the narrative and recipes.
The recipes are written for the cook who know how to cook. I suspect that my Kindle version has less photos than the print version.
I do recommend this for the l, vast collection of recipes and the cultural insights and access that that author shares with us.
The recipes are written for the cook who know how to cook. I suspect that my Kindle version has less photos than the print version.
I do recommend this for the l, vast collection of recipes and the cultural insights and access that that author shares with us.
September 22, 2018
This book is richly comprehensive and inspiring. The recipes and the stories that inform them are a delight to read. I’ve not been able to put this book down since I picked up a copy from our local library. I’ve since bought my own copy because I couldn’t bear to be without it as a reference point. Of the five dishes I’ve cooked thus far, they’ve all been delicious and authentic. The styling of the images is classically beautiful, too. Highly recommended!
May 29, 2019
Located at the intersection of culture, cuisine, and history, Feast is as joyful and accessible as it is far-reaching and authoritative. Over 500 pages, the recipes range from pita and chapati to rich curries and fragrant biryanis to more complex dishes as Helou explores South Asian, Arab, Persian and North African cooking. Don’t miss the Ramadan date cookies.
2019 CODES List Winners Announced
2019 CODES List Winners Announced
July 22, 2019
I've made one recipe from this so far, and read the whole thing. I made Hyderbadi biriyani and it was fantastic, with some spices that I had never heard of (but found at an Indian grocer). I will be trying more dishes, both simple and complex.
June 20, 2021
This is the real deal. It is so rich and there are many, many beautiful recipes from specific countries and traditions. Don't forget that the Islamic world reaches far beyond the MENA region: Zanzibar, Indonesia, Nigeria, and others are also represented.
What I love about this is that most of these cuisines are from warm countries, so I don't have to try to source cold climate foods like brussels sprouts, kale, walnuts, and cranberries in Brazil (: I'm very excited to dig deeper into this cookbook aaand I might buy it??
What I love about this is that most of these cuisines are from warm countries, so I don't have to try to source cold climate foods like brussels sprouts, kale, walnuts, and cranberries in Brazil (: I'm very excited to dig deeper into this cookbook aaand I might buy it??
May 21, 2022
An excellent book with great background into each section. Nice to know and read the acknowledgment that most of these food have the same background and history. Most tempted to purchase the books for our Library.
January 13, 2021
Chief annoyances: 1. inaccessible recipe collection and 2. either totally leaves out many countries and cultures or only includes 1 recipe from select regions yet claims it’s an expansive overview of “Food of the Islamic World.” (If you’re gonna write an Arab cookbook, then just say it plain).
Minor annoyances: 1. too few pictures! 2. failed to include alteration suggestions
Minor annoyances: 1. too few pictures! 2. failed to include alteration suggestions
December 24, 2019
Helou's latest cookbook looks at food from all over the Islamic world. The recipes are divided into sections and are presented with photographs of the final recipe. It is a beautifully designed coffee table book and a good introduction to Islamic cooking.
May 11, 2019
Not really a cookbook to read cover to cover as it's 500 pages, but I enjoyed looking through it.
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April 1, 2025Book Review: Feast: Food of the Islamic World by Anissa Helou
Anissa Helou’s Feast: Food of the Islamic World is an impressive culinary journey that invites readers to explore the rich and diverse gastronomic traditions spanning North Africa, the Mediterranean, and the Middle East. With her expert knowledge and passion for these cuisines, Helou presents a comprehensive and visually stunning collection that is both educational and inspiring for home cooks and food enthusiasts alike.
Content Overview
At over 500 pages, Feast serves as both a richly illustrated cookbook and a cultural exploration of Islamic culinary practices. Helou meticulously organizes the book into regional sections, each showcasing the unique flavors, ingredients, and cooking techniques that define the various cultures within the Islamic world. From aromatic spices to intricate cooking methods, she offers a deep dive into the culinary practices that have been passed down through generations.
The book features a wide array of recipes, ranging from traditional staples to contemporary interpretations, ensuring that both novice cooks and seasoned chefs will find something appealing. Noteworthy recipes include Moroccan tagines, savory pilafs, and delightful sweets, each accompanied by insights into their historical and cultural significance.
Style and Presentation
Helou’s writing is warm and approachable, providing not just recipes but also stories and context that give flavor to the food. The book is beautifully designed, with stunning photography that brings each dish to life, enticing readers to engage with the content visually as well as gastronomically. The layout makes it easy to navigate, with clear instructions and ingredient lists that enhance the cooking experience.
Themes and Insights
A significant theme in Feast is the connection between food and culture. Helou emphasizes how dishes are often reflections of historical events, social practices, and regional ingredients, fostering a greater appreciation for the culinary arts as a form of cultural expression. This thematic depth encourages readers to view food not merely as sustenance but as a vital aspect of identity and community.
Moreover, Helou addresses the misconceptions surrounding Islamic cuisine, offering clarity on its diversity and richness. She invites readers to reevaluate their understanding of the food associated with the Islamic world, showcasing a vast range of flavors and dishes that go beyond commonly held stereotypes.
Reception and Impact
Critically acclaimed, Feast: Food of the Islamic World has been well received within both culinary circles and among home cooks. Readers appreciate Helou’s expertise and the warmth of her storytelling, often noting how the book inspires them to explore new cuisines. The depth of research combined with accessible recipes positions Feast not just as a cookbook, but as a valuable resource for anyone interested in cultural history through food.
Conclusion
In summary, Anissa Helou’s Feast: Food of the Islamic World is a masterful celebration of culinary heritage that captivates both the heart and the palate. Its beautiful presentation, rich narratives, and diverse recipes make it an essential addition to the library of anyone interested in exploring the flavors and traditions of the Islamic world. Whether you are an adventurous cook or simply a lover of good food, this book offers a feast for the senses and a deeper understanding of the cultural significance of the dishes it presents.
Anissa Helou’s Feast: Food of the Islamic World is an impressive culinary journey that invites readers to explore the rich and diverse gastronomic traditions spanning North Africa, the Mediterranean, and the Middle East. With her expert knowledge and passion for these cuisines, Helou presents a comprehensive and visually stunning collection that is both educational and inspiring for home cooks and food enthusiasts alike.
Content Overview
At over 500 pages, Feast serves as both a richly illustrated cookbook and a cultural exploration of Islamic culinary practices. Helou meticulously organizes the book into regional sections, each showcasing the unique flavors, ingredients, and cooking techniques that define the various cultures within the Islamic world. From aromatic spices to intricate cooking methods, she offers a deep dive into the culinary practices that have been passed down through generations.
The book features a wide array of recipes, ranging from traditional staples to contemporary interpretations, ensuring that both novice cooks and seasoned chefs will find something appealing. Noteworthy recipes include Moroccan tagines, savory pilafs, and delightful sweets, each accompanied by insights into their historical and cultural significance.
Style and Presentation
Helou’s writing is warm and approachable, providing not just recipes but also stories and context that give flavor to the food. The book is beautifully designed, with stunning photography that brings each dish to life, enticing readers to engage with the content visually as well as gastronomically. The layout makes it easy to navigate, with clear instructions and ingredient lists that enhance the cooking experience.
Themes and Insights
A significant theme in Feast is the connection between food and culture. Helou emphasizes how dishes are often reflections of historical events, social practices, and regional ingredients, fostering a greater appreciation for the culinary arts as a form of cultural expression. This thematic depth encourages readers to view food not merely as sustenance but as a vital aspect of identity and community.
Moreover, Helou addresses the misconceptions surrounding Islamic cuisine, offering clarity on its diversity and richness. She invites readers to reevaluate their understanding of the food associated with the Islamic world, showcasing a vast range of flavors and dishes that go beyond commonly held stereotypes.
Reception and Impact
Critically acclaimed, Feast: Food of the Islamic World has been well received within both culinary circles and among home cooks. Readers appreciate Helou’s expertise and the warmth of her storytelling, often noting how the book inspires them to explore new cuisines. The depth of research combined with accessible recipes positions Feast not just as a cookbook, but as a valuable resource for anyone interested in cultural history through food.
Conclusion
In summary, Anissa Helou’s Feast: Food of the Islamic World is a masterful celebration of culinary heritage that captivates both the heart and the palate. Its beautiful presentation, rich narratives, and diverse recipes make it an essential addition to the library of anyone interested in exploring the flavors and traditions of the Islamic world. Whether you are an adventurous cook or simply a lover of good food, this book offers a feast for the senses and a deeper understanding of the cultural significance of the dishes it presents.
August 13, 2023
This book is a treasure.
Open it and find the greatest hits from Islamic countries spanning Europe, Africa, the Middle East and all points east to Indonesian. I own a vast collection of Middle Eastern adjacent cookbooks, and this massive collection was still able to surprise me. So many countries were represented that rarely have cookbooks including UAE, Oman, Yemen, Zanzibar and more. I was able to find favorite dishes from a variety of my travels presented in an easy to accomplish recipe.
Some reviews on this site complain that there are not pictures of every single one of the 300+ recipes. They’d be aghast at opening a similar tome published Phaidon that truly has minimal photos. I felt that there were more than enough for the home cook to see and want to make dishes. Just my guesstimation, but I’d say 2/3rd of the recipes have photos.
I will be adding this cookbook to my collection soon. I’m glad my local library system had it. It will be a go-to for specific dishes that I crave. Tonight dinner at my house will be using three of the book’s recipes from Lebanon, Turkey, and Yemen.
Open it and find the greatest hits from Islamic countries spanning Europe, Africa, the Middle East and all points east to Indonesian. I own a vast collection of Middle Eastern adjacent cookbooks, and this massive collection was still able to surprise me. So many countries were represented that rarely have cookbooks including UAE, Oman, Yemen, Zanzibar and more. I was able to find favorite dishes from a variety of my travels presented in an easy to accomplish recipe.
Some reviews on this site complain that there are not pictures of every single one of the 300+ recipes. They’d be aghast at opening a similar tome published Phaidon that truly has minimal photos. I felt that there were more than enough for the home cook to see and want to make dishes. Just my guesstimation, but I’d say 2/3rd of the recipes have photos.
I will be adding this cookbook to my collection soon. I’m glad my local library system had it. It will be a go-to for specific dishes that I crave. Tonight dinner at my house will be using three of the book’s recipes from Lebanon, Turkey, and Yemen.
January 5, 2022
This transported me to places where I have never been and know little about. I enjoyed trying many of these recipes, especially several of the varieties of flatbreads. Lamb meatballs in sour cherry sauce were among recipes tried that were an appreciated departure from the normal flavors in my kitchen. I originally borrowed this from the library and renewed it twice. I have added it to my purchase list so I can have my own copy on hand and try many more.
June 17, 2024
The best cookbooks in the game are equal parts time capsule and textbook.
I received Feast for my 26th birthday and have taken right up until my 32nd to finish reading it. Devouring it quickly felt disrespectful and incorrect, so I ate it slowly. I've never been so happy and proud to be part of a community of billions, connected by our trade routes and beliefs, united by a love of all things so delicious they're akin to a spiritual experience.
I received Feast for my 26th birthday and have taken right up until my 32nd to finish reading it. Devouring it quickly felt disrespectful and incorrect, so I ate it slowly. I've never been so happy and proud to be part of a community of billions, connected by our trade routes and beliefs, united by a love of all things so delicious they're akin to a spiritual experience.
October 3, 2020
a part of this book that I was very excited about what the many different types of breads and how to make them. This would be a great cookbook to cook through the recipes. Although I felt that it focused specifically on particular parts of the muslim world none the less it is an exciting collection of dishes!
November 13, 2021
Good Book.
This is a good book. For who want try Islamic recipes. I was a little surprised that the author didn't include Southern Africa 's Islamic community the Cape Malay. Their dishes are among the best like the Malay koeksisters. The all purpose breads are my favourite. Bought it for a song too.
This is a good book. For who want try Islamic recipes. I was a little surprised that the author didn't include Southern Africa 's Islamic community the Cape Malay. Their dishes are among the best like the Malay koeksisters. The all purpose breads are my favourite. Bought it for a song too.
January 13, 2019
What a great collection. The section on breads was enough to get the book. Almost convinced me to eat meat again (not really). Many of the recipes are meat driven, lamb especially (alas) but well done. Covers a wide swath of cultures, countries and ingredients. Great book.
June 26, 2022
Love the angle of this book--we may often think of the "Islamic World" as just the Middle East, but there are many countries around the world with a high Muslim population that plays a role in the culinary landscape.
it's not vegan by a long shot, but I still enjoyed flipping through it!
it's not vegan by a long shot, but I still enjoyed flipping through it!
January 2, 2019
Most of the recipes have meat, which aren’t so useful for me, but they are authentic and sound delicious. Many have a certain amount of complexity in preparation.
February 10, 2019
One of the best middle eastern cookbooks around. I especially like how it has food from the gulf states!
June 10, 2019
Excellent book. Well organized and great variety of cultural specialties.
July 15, 2019
Pictures of recipes? Most do not have photos.
Commentary on recipes? Yes, lots.
Nutrition facts? No.
Recipe Style? Classics from nations across Asia.
Any keepers? None.
A beautiful, informative book. I did wish there were more pictures, but the author's commentary was wonderfully illustrative. Many of the recipes seemed very labor intensive, with large ingredient lists, so it isn't something I'll be cooking from. Certainly worth reading for interested parties.
Commentary on recipes? Yes, lots.
Nutrition facts? No.
Recipe Style? Classics from nations across Asia.
Any keepers? None.
A beautiful, informative book. I did wish there were more pictures, but the author's commentary was wonderfully illustrative. Many of the recipes seemed very labor intensive, with large ingredient lists, so it isn't something I'll be cooking from. Certainly worth reading for interested parties.
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August 31, 2019i need to check this out again
November 25, 2020
What a precious book is this !
Displaying 1 - 30 of 37 reviews