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Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil (English) H

Description: FREE SHIPPING UK WIDE Arabiyya by Reem Assil "A James Beard Award semifinalist and California bakery owner highlights the origins and evolution of her native Arabic food with inspired recipes for flatbreads, dips, snacks, and platters including hazelnut-praline baklava Rolls with milk and honey and chile-onion-stuffed falafel."-- FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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 mixed with a pinch of California cool, from chef and activist Reem AssilIACP 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 PlumsONE OF THE TEN BEST COOKBOOKS OF THE YEAR- San Francisco ChronicleONE OF THE BEST COOKBOOKS OF THE YEAR- Food & Wine, Los Angeles Times, Saveur, EpicuriousArabiyya 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. Reems 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. Author Biography Reem Assil is atwo-timeJames Beard Award semifinalistfor Best Chef- West, a James Beard Award finalist for Outstanding Chef, and the owner of Reems 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. 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 Assils core message resoundingly clear."—Bon Appétit"Chef Reem Assils debut cookbook Arabiyya is an unapologetic celebration of being Arab and being Arab in diaspora. Its jam-packed with fresh flavors and is a book that ripples with energy, with particular nods to Assils Syrian and Palestinian heritage. In many ways, Arabiyya is my new favorite source of dinner party inspiration."—Food & Wine"Reem Assils 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 dont 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 Reems California shares the deeply personal stories behind opening her first restaurant in Oaklands 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 its as much a memoir as it is a cookbook, encompassing many of Assils 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 manaeesh spread with zaatar 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, Assils work is a delicious take on cuisines and cultures of the Arab diaspora."—Library Journal Review Quote "I was extremely moved by Reems recounting of her identity through food and stories in Arabiyya. She explores the essence of her cuisines identity through personal recipes while combining memories, the diasporic kitchen, and everything that being an arabiyya means in the United States. The recipes are fabulous, the pictures mouthwatering, and Reem courageously leads us by the hand into snippets of her life, revealing much but leaving us to question even more about our identity, culture, and cuisine." --Fadi Kattan, Palestinian chef of Fawda in Bethlehem and Akub in London " Arabiyya is a spectacular ode to rebirth in diaspora. It is inspiring, provocative, engaging, and mouthwatering all at once, a feat few cookbooks or cookbook authors can claim! Read it, cook from it, and get inspired by it!" --Laila El-Haddad, author of The Gaza Kitchen "This book is so much more than a collection of dishes. While Reems vibrant, easy-to-follow recipes are the through line, this book expands upon her passionate community-building work of more than two decades. In the spirit of her peoples hospitality traditions, Reem invites us all to break bread while learning more about the cultures, people, and cuisine of the Arab world." --Bryant Terry, James Beard Award-winning author of Black Food Excerpt from Book Introduction I was born in Waltham, a little town twenty minutes outside of Boston, in the hottest month of the year. Forty-eight hours had gone by since labor pains had interrupted my mothers birthday picnic beside the cooling breezes of the Charles River, where she had spread a blanket to behold the July Fourth light show. She often pointed out the irony of a birthday greeted each year by the haunting sound of pyrotechnics. A child of war, my mother had fled Gaza, Palestine, in 1967 only to land in the crossfire of an oncoming civil war in Lebanon that would fully erupt several years later. Fire-filled skies were nothing new to her. Growing up, whenever I put up a fight, she was quick to remind me of her long, hard labor, and that from my very birth, I insisted on doing things on my own terms. Crossing the street as a toddler, shed tell me I needed to hold her hand. "Ill hold my own hand," I would reply, clasping my hands in front of me. From the time I could sing, I picked up refrains from Tina Turners "Whats Love Got to Do with It" and Madonnas "Papa Dont Preach," sending ripples of discomfort through my Syrian father and Palestinian mother. From their telling, I never chose the easy way. When I was upset, our entire apartment complex would hear about it. Neighbors reported that my cries could be heard from the McDonalds parking lot across the street. Sympathetic to the struggles of new parents, they laughingly called me the neighborhood terrorist. It never occurred to my parents to take offense. My parents started me on toasted pita for teething and garlicky hummus as my first solids. However, my own earliest food memory was not of these Arab staples but rather of eating chocolate cake with my first crush, my neighbor and best friend David. Dressed only in Pampers, we dove into that cake headfirst, bathing ourselves in frosting, sucking fistfuls of the sweet goo from our hands. One day, after learning that Davids family had moved away, I escaped from our apartment to sob at the foot of his door, where Id so often gone to find him. Soon after, we, too, would move. My parents chose Sudbury, a woodsy suburb known for its outstanding schools and its role in the American Revolutionary War. Our home was nestled in the historical footpaths of American legends such as Babe Ruth, Ralph Waldo Emerson, and Henry David Thoreau and served as a perfect staging ground for my magic shows and theatrical performances. In elementary school, I won a starring role as Mary Poppins in the first-grade play and tested my parents patience, practicing the songs from the moment I woke in the morning until lights-out at night. It was my dream to broadcast into peoples living rooms like Julie Andrews. Inside our home, my parents established a strong foundation of Arab culture. But outside, the customs of our well-to-do, largely white town inevitably won out. I learned to code-switch at an early age. While we spoke Arabic at home, we were encouraged to speak only English in school. Early on, my teachers pushed my parents to switch to English, worrying that my reading and writing would fall behind. My sister often joked I switched into my "white voice" on the phone or in the store, when I wanted to blend in: upbeat and high-pitched, demonstrating good vocabulary, and offering a disarming smile, especially when someone pointed out I had a "slight accent." I learned American idioms such as "the cats out of the bag" and tried to use them correctly. Every once in a while, I would mix them up, as in "I can read him like the back of my book." I planted a foot in both worlds. One weekend, Id slip into my Girl Scout vest to sell cookies door-to-door, followed by memorizing verses of the Quran with my father on the way to Sunday school. The next weekend, Id sneak into parental controls to watch Salt-N-Pepas "Lets Talk about Sex" on MTV and later ride along with my uncles to live orchestral concerts to hear iconic Lebanese musician Marcel Khalifes brilliant political ballads saluting Palestine. My food memories are etched with morning bowls of Kix cereal and afternoon snacks of Chips Ahoy! cookies dipped in milk; the only time youd find me over a stovetop was to boil instant ramen packets and to make Kraft macaroni and cheese from a box. These memories also include long potluck dining tables, extended with desks and folding tables dragged in from other rooms, stacked with olive oil-drenched mezze dips, mountains of rice, cardamom-scented ground meat casseroles, herbed salads, and, inevitably, a box of supermarket cookies added by a family that had run out of time. By high school, identity began to weigh large. My Arab features and olive skin tone were mistaken for every imaginable ethnic identity--from Indian to Puerto Rican. Though I didnt develop race consciousness until college, my awareness of racial injustice was born at Lincoln-Sudbury Regional High School. We were but a handful of Brown kids. While I felt uncomfortable being misidentified, I was even more fearful of saying where my family came from. I had few friends and spent lunch, book in hand, nestled into a corner of the cafeteria, lost in a world created by George Orwell and other grimly imagined futures that matched my mood. My distress was lifted by teachers of color, few though they were, and one lefty Jewish teacher from the Bronx, whose obsession with Jack Kerouac inspired field trips to New York to hit the highlights of the Beat Generation. Taking his lead, I helped organize a trip to the Deep South, visiting places that had changed the course of American history--from Philadelphia, Mississippi, where three civil rights workers had been murdered, to Birmingham, Alabama, where a church bombing by the Ku Klux Klan had killed four young Black girls. Meeting with civil rights activists and hearing their stories helped channel my angst. I learned to question the world and imagine how I, too, might help make another, better world possible. In each place, I became more enraged at Americas legacy of white supremacy and more inspired by people who put their bodies on the line for nonviolent resistance. I began to make connections between the conditions in Mississippi and Gaza, the Montgomery bus boycott and the Palestinian intifada, and the forced migration of Black folks from the South and my own parents migration from Palestine and Syria. I wanted to be like the changemakers who inspired me on that trip. I set off for college, hoping to solve the issue of "peace in the Middle East." I felt a new sense of possibility, and I even told my professors that I would become the first Palestinian Muslim woman president. But soon, I recognized a familiar discomfort. Diplomacy, I learned, mostly meant maintaining US influence over the fate of countries like the ones I came from. With anti-Arab fervor erupting following the September 11 attacks my first week of college and with war looming, I fell into a deep despair. I feared for the safety of Arabs both in America and in our homelands. I couldnt imagine how it might feel to experience justice in the midst of such darkness (and cold Boston winters). I dropped out of school and found my way to sunny California. Like many before me, I fell in love with the Bay Area for its diversity and rich history of social movements. I discovered that you could actually get paid to knock on a door, walk inside, drink some tea, and inspire someone to stand up to a local corporate landlord to lower the rent. To be a part of that transformation was life-changing. When I was not at work, I was helping transform a decades-old Arab political nonprofit into an organizing hub for working-class Arabs. Through it, I built my own Arab community. We made the streets of Oakland and San Francisco our second home, amplifying our power through bullhorns, calling for an end to the US-backed war and occupation of Iraq and building deep alliances with like-minded Black and Brown activist groups. My mother has often jokingly reminded me that when she used to visit, her itinerary often involved locating me at the intersection of a protest march route. While I honed my skills as an organizer, I also built the kind of community I had always yearned for on a soccer team that proudly called itself anti-imperialist. On the field, I met my husband, an impassioned literacy educator, along with other teachers, artists, cultural workers, and activists, each contributing to social change in their own way. We built up our running skills to evade the police in the citys anti-war street protests and countered burnout with laughter, dance parties, and mountains of home-cooked food. For self-care, I built an aptitude for mental calculus and straight-faced trash talk through playing poker. I represented my league at the World Series of Poker in Las Vegas and dreamed of going pro. And, at the very same time, I fell into Buddhism at Oaklands first people of color-led Buddhist center. Yet none of these things, even when put together, fully satisfied me. Throughout my ups and downs, between episodes of burnout and heartache, I gradually recognized that working with food had become a source of emotional, even spiritual, comfort. The sense that food might provide a vehicle to connect me with my lifes purpose grew, and I recognized I needed to find ways to explore it. So, I left my job as an organizer to see whether life as a baker might nourish my spirit and connect me to my ancestors. Details ISBN1984859072 Author Reem Assil Short Title Arabiyya Language English Year 2022 ISBN-10 1984859072 ISBN-13 9781984859075 Format Hardcover Imprint Ten Speed Press Country of Publication United States Publisher Potter/Ten Speed/Harmony/Rodale Publication Date 2022-04-19 AU Release Date 2022-04-19 NZ Release Date 2022-04-19 US Release Date 2022-04-19 UK Release Date 2022-04-19 Pages 272 Illustrations 100 photos Subtitle Recipes from the Life of an Arab in Diaspora DEWEY 641.592927 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! FREE DELIVERY No matter where you are in the UK, delivery is free. SECURE PAYMENT Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:135025806;

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Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil (English) H

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Format: Hardcover

Language: English

ISBN-13: 9781984859075

Author: Reem Assil

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Book Title: Arabiyya

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