top of page

Reem Kassis

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.   

  • 00256e-facebook-512
  • 00256e-twitter-512
  • 00256e-instagram-512



The Arabesque Table

"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!" 


Screen Shot 2018-08-06 at 10.30.45

The Palestinian Table

"Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world." 


The Palestinian Table Book Cover

About Reem 

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 Wall Street Journal, The Washington Post, The LA Times and other academic journals and specialized 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), is a one-of-a-kind collection of contemporary recipes tracing the rich history of Arab cuisine.

Reem Kassis the author at a market in Old City Jerusalem
bottom of page