Feast: Food of the Islamic World

WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD

NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY

"Helou’s range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi

A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world

In Feast, a James Beard Award-winning cookbook from chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world.

Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or classic Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples. A perfect resource for Ramadan recipes.

This celebrated collection of Islamic recipes and stories includes:

• Recipes from Across the Muslim World: Journey from Egypt and Syria to Iran and Indonesia with authentic dishes from Arab, Persian, Mughal (South Asian), and North African traditions.
• Time-Tested Halal Recipes: A comprehensive collection of flavorful options for everything from Moroccan flatbreads and Zanzibari grilled fish to rich sweets and fragrant spiced rice.
• Iconic and Undiscovered Dishes: Master world-famous favorites like biryani and kebabs, and explore lesser-known specialties like Tunisian chickpea soup.
• From an Expert Voice: Cook with confidence thanks to the deep knowledge and charm of Anissa Helou, praised by culinary legends like Yotam Ottolenghi.

Richly colorful and timeless recipes from across the Islamic world

In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world.

Helou has lived and traveled widely in this region, from Egypt to Syria, Indonesia to Pakistan, gathering some of its countries’ finest and most flavorful recipes for bread, rice, meats, fish, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani and Turkish kebabs along with lesser-known specialties such as Zanzibari grilled fish in coconut sauce and Tunisian chickpea soup. Suffused with history, brought to life with stunning full-color photographs, and inflected with Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon, featuring some of the world’s most inventive cultures and peoples.

“Don’t miss the history lessons and miniature profiles throughout: In Feast, Helou opens new doors in an area of the world that’s often figuratively or literally completely closed off.” - Eater

“Anissa Helou stops at nothing when it comes to research. Every recipe. . . is brought to life by its origin story and by Helou’s own experiences.” - Saveur

“Masterly...Helou captures the joy with which most Islamic communities regard food...Feast offers the perfect guide to the great cuisines of the Islamic world.” - Hidustan Times

“First an expert on Islamic art, then an expert on Islamic cuisine, world-class chef Helou’s book is part culinary revelation, part travel diary.” - Esquire

“Helou is both scholar and hedonist, which makes for the best kind of guide in the kitchen.” - Bon Appétit

“This substantial, meticulously researched cookbook is a gem, not only because of its in-depth and vast culinary information, but also because it includes an overview of Muslim world history, buttressed with helpful maps and stimulating stories.” - Forbes

“Weaving in culinary history, the author of Lebanon takes readers on a tour of Arab, Persian, and North African cooking.” - Publishers Weekly

“Telling a genuine food story that covers a quarter of the world’s population is a mighty task...One person who can wrestle with such a challenge is Anissa Helou. Her range of knowledge and unparalleled authority make her just the kind of cook you want by your side.”

“Helou’s recipes gracefully capture this world where food, religion, and culture are deeply intertwined, opening it to a broader audience and presenting it unfiltered.” - Taste

“...[D]ives deep into Islamic food culture and history... ’For a comprehensive selection, I would have needed more than one volume,’ and reading this engrossing book, one might wish she had more than one.” - Food & Wine