‘Recipes of resilience’: Chef Reem Assil’s highly-anticipated first cookbook, “Arabbiya”
, a Reem’s menu staple. A self-proclaimed bread obsessive, Assil also shares tips for mastering savory and sweet Arab breads and her must-have pantry staples to “host like an Arab.”
There, in the bakeries of Beirut’s bustling Hamra Street, she fell in love with mana’eesh as a vehicle to feed the soul and decided she would enroll in Laney College’s baking and pastry program. There are devastating stories, too, about war dating back to Assil’s grandmother, a woman of grit and determination who grew up in a Jaffa orange-growing family and was one of 700,000 Palestinians expelled from the region in 1948. Assil sees her grandmother in herself.
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