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Reem Assil is atwo-timeJames Beard Award semifinalistfor 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.
I was extremely moved by Reem's recounting of her identity through food and stories in Arabiyya. She explores the essence of her cuisine's 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 Reem's 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 people's 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
