is an award winning author
and advocate for the cuisine and cultural heritage of Palestine and the Arab world. Reem's writing has been featured in The New York Times, The Atlantic, The Washington Post, The Los Angeles Times, The Philadelphia Inquirer, The Wall Street Journal, The FT, Serious Eats, Food & Wine and countless other magazines and academic journals.
In addition to her two cookbooks, children's book, and chapter contributions, she speaks widely at universities, corporations, and conferences and has appeared on many radio shows including NPR's Fresh Air.
We Are Palestinian
A non-fiction children's book celebrating Palestinian culture, history, and tradition
The Arabesque Table
A collection of original contemporary recipes tracing the rich history of Arab cuisine.
The Palestinian Table
A collection of authentic Palestinian recipes inspired by three generations of family tradition
Reem Kassis is a Palestinian writer whose work focuses on the intersection of food, history and politics. Prior to this career, she earned an MBA from Wharton and an MSc in social psychology from The London School of Economics and worked as a business consultant for McKinsey & Company.
Today she is harnessing the power of food and storytelling to share the rich history and culinary traditions of Arabs and Palestinians with the world. You can find her writing in The New York Times, The Atlantic, The Wall Street Journal, The Washington Post, The LA Times and countless other publications.
Her debut cookbook The Palestinian Table (Phaidon 2017) won The Guild of Food Writers Award, was nominated for a James Beard Award, and was one of NPR's best books of 2017. Her second book The Arabesque Table (Phaidon 2021) was featured on NPR's Fresh Air. Her children's book We are Palestinian (Studio Press / Interlink 2023) - a non-fiction children's book - is the first book of its kind to feature and celebrate everything Palestinian!
To invite Reem for a speaking, consultancy or publishing assignment please use the contact form at the top right of this page or click here.