The Arabesque Table: Contemporary Recipes from the Arab World

Phaidon Global Cookbooks

by Reem Kassis, Hans Stofregen (Designer)

"The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!" —Yotam Ottolenghi

"A dazzling set of recipes from Reem Kassis" —Nigel Slater 

"Reem Kassis's cookbooks tell of her Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistaschio cake" —The Observer Food Monthly

Acclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine.

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 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference

256 pages, Hardcover

Published April 7, 2021

Reviews

[Rebecca · Rating 4 out of 5]

The recipes are easy to follow. The book gives you suggestions for substitutions which was helpful. It is well laid out. The food is delicious. The font size was a touch too small for easy use. The Halaweh Cardamom bread pudding is delicious.

[Teal Veyre · Rating 5 out of 5]

So many tasty-looking recipes in here and the photographs are absolutely gorgeous. I've bookmarked a ton of recipes to try. I have plans for the leftover tahini in my fridge! :)

[Meagan | The Chapter House · Rating 3 out of 5]

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.

[Marianne · Rating 4 out of 5]

The food looks mouthwatering, the presentation is hospitable, and the history and other contextual bits were very nifty indeed. Top notch for armchair cooks like myself, I suspect pretty useful as well.

[Carolyn · Rating 4 out of 5]

I read all the little intro stories. They’re worth it.

Sadly, I don’t have the kitchen tools to make many of these recipes. It helps to have a decent food processor.

[Peggy · Rating 2 out of 5]

It’s a beautiful book, but not very practical for a home cook. Also, the font was too small to read in many places.

[Rmkkb · Rating 5 out of 5]

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[jess · Rating 5 out of 5]

This was a thorough, evocative, historical yet contemporary read - I've been enjoying it as a leisurely read these past few weeks. Sadly, I live in the middle of Alaska these days or I'd actually COOK from it <3

I really enjoyed how it was broken down into ingredients and so much background.

Utterly craving tahini now...

[Dray · Rating 5 out of 5]

What a delightful Arabean cookbook! One of the best I've read. I loved the division of foods via spicing and ingredients. There are many recipes I have never seen before and a hefty number of vegetarian options. Great book. Recommended.

[Aasinathena · Rating 4 out of 5]

The story of another immigrant Arabian table;is a generational get together linked by occasions,memories and ingredients(both original and replacements).

[Beka · Rating 2 out of 5]

Lovely recipes, but there's probably at least 1 ingredient I can't source in each recipe. Anybody want to make these for me?

[Kate]

The eggplant maqlubeh was a huge, huge hit. Lots of good recipes here!

[Marianna · Rating 3 out of 5]

Not a fan of the layout.

[Burcak Bayram · Rating 5 out of 5]

A bit disappointed that there was no hummus recipe in the tahini section, yet regardless, this is the best cookbook for a Mediterranean summer.