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These cookbooks take readers on trips around the world, learning the secrets and treasured recipes of cooks from varied cultures.

Article content Reem Kassis found the title for her latest cookbook in the intricately entwined patterns of Islamic art. With the manuscript submitted and photo shoot complete, a name eventually materialized: The Arabesque Table. The interlaced spirals and curves of arabesque designs seemed to her a fitting representation of the interconnectedness of the cuisines of the Arab world. We apologize, but this video has failed to load. Try refreshing your browser. In The Arabesque Table, Reem Kassis grounds herself in history while looking to the future Back to video “I started to see the nati...

Article content Our cookbook of the week is The Arabesque Table by Reem Kassis. Tomorrow, we’ll feature an interview with the author. We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Halaweh from the Arabesque Table Back to video “Living abroad, it’s hard to find halaweh (halva) that’s really, really good,” says Palestinian writer Reem Kassis, who was born and raised in Jerusalem, and lives in Philadelphia. “A lot of what you find is too sugary, too sweet, too chewy. And if you want to make it the traditional way, it’s very difficult.”

These new cookbooks—including a guide to the nuanced cuisines of Hawai‘i and several memoir-slash-recipe guides—are the next best thing to hitting the road.

'Tomatoes and labaneh, or white cheese, are staples on breakfast and supper tables,' says Reem Kassis of the Eastern Mediterranean