“I’m cooking food that my grandma couldn’t cook because she was displaced from her land. So to pay homage to that does feel like a responsibility.”
Reem Assil wears many hats—she’s a chef, an activist, and the owner of the bakery Reem’s California—and this week she’s added cookbook author to the list with the release of her first book,contains more than 100 recipes for everything from pantry snacks to mezze to desserts, but it’s as much a memoir as it is a cookbook, encompassing many of Assil’s own experiences as a Bay Area woman whose life has been indelibly shaped by her Palestinian and Syrian heritage.
Getting back in the kitchen and testing recipes and cooking at home was kind of a tall order, but it was thrilling for me—as a mother and as somebody who started off as a home cook—to go back to that. It was a nice sort of centering as the chaos ensued around me. Those six months of writing and testing and creating these recipes were sort of a healing process. The writing was an interesting journey because I really wanted to write a memoir as a kind of love note to my people.
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