Here are 53 books that Arabesque fans have personally recommended if you like
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On a trip to Morocco, immersed in new sounds, smells, sights, and tastes, I was hit with the idea for a novel about a woman in the 11th century, a time when a Berber ruler took over the whole of North Africa and Spain. It led to many years of research and correspondence with historians, and became not one novel, but four, telling the story of four women’s lives that interweave as a newborn empire rises. The books I have listed here were some of the ones that brought the place, the culture, and the era alive for me. I hope they can do the same for you!
A beautiful record of jewelry from Morocco, exploring symbolism, craftsmanship, and culture. The very first novel I wrote was based on the idea of every chapter being a Moroccan woman receiving a piece of jewelry symbolizing a certain moment in her life and this book was my guide, I pored over the lovely photos, marveled at the intricate designs and really enjoyed learning what each piece meant and its history.
"For you, it may look like a small unimportant detail, like your thumbnail. But for me, it is the whole vast world. Look at this jewel... here is the ant, here is the hyena, the jackal, the hoof of a horse, that of a gazelle, the sun, the moon, the stars, the good eye... this triangle, this is woman, and here are the eyebrows of the Malignant One, there, laughter... it is all of our lives in one piece of silver." (Translated from the French by Helene E. Hagan, from original Tuareg words of an artisan cited by J. Gabus,…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
On a trip to Morocco, immersed in new sounds, smells, sights, and tastes, I was hit with the idea for a novel about a woman in the 11th century, a time when a Berber ruler took over the whole of North Africa and Spain. It led to many years of research and correspondence with historians, and became not one novel, but four, telling the story of four women’s lives that interweave as a newborn empire rises. The books I have listed here were some of the ones that brought the place, the culture, and the era alive for me. I hope they can do the same for you!
Perhaps a more serious book, but the only book to really record and discuss the culture and history of the Berbers (preferred contemporary name, Amazigh) in Morocco. This book and its author were fundamental in my historical research for 11th-century Morocco and was fairly accessible for an academic textbook. Many cultures have their histories ‘lost’ because no one pays enough attention to them and Berber history is worth knowing.
The Berbers is the first attempt by English scholars to provide a comprehensive overview of the history of the Berber-speaking peoples. From the first appearance of humans in the Maghreb, through the rise of the formidable Berber kingdoms of Numidia and Mauretania, the book traces the origins of the distinct characteristics of these disparate peoples, regarded as the indigenous inhabitants of North Africa. In examining, too, the responses to external overlords, whether Romans, Byzantines, Arabs, Turks, or, most recently, European imperial powers, the authors indicate the importance for the various Berber communities of such factors as language, tradition, social organization…
On a trip to Morocco, immersed in new sounds, smells, sights, and tastes, I was hit with the idea for a novel about a woman in the 11th century, a time when a Berber ruler took over the whole of North Africa and Spain. It led to many years of research and correspondence with historians, and became not one novel, but four, telling the story of four women’s lives that interweave as a newborn empire rises. The books I have listed here were some of the ones that brought the place, the culture, and the era alive for me. I hope they can do the same for you!
A fascinating book about women’s roles in shaping cultural identity in Morocco and within Berber culture, including details on the weaving of textiles, clothing, dance, marriage ceremonies, an alphabet only the women pass on to future generations, and more. Many of these details were important to me in my historical research, but are worth reading by anyone interested in the role of women around the world.
In southeastern Morocco, around the oasis of Tafilalet, the Ait Khabbash people weave brightly colored carpets, embroider indigo head coverings, paint their faces with saffron, and wear ornate jewelry. Their extraordinarily detailed arts are rich in cultural symbolism; they are always breathtakingly beautiful-and they are typically made by women. Like other Amazigh (Berber) groups (but in contrast to the Arab societies of North Africa), the Ait Khabbash have entrusted their artistic responsibilities to women. Cynthia Becker spent years in Morocco living among these women and, through family connections and female fellowship, achieved unprecedented access to the artistic rituals of the…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
On a trip to Morocco, immersed in new sounds, smells, sights, and tastes, I was hit with the idea for a novel about a woman in the 11th century, a time when a Berber ruler took over the whole of North Africa and Spain. It led to many years of research and correspondence with historians, and became not one novel, but four, telling the story of four women’s lives that interweave as a newborn empire rises. The books I have listed here were some of the ones that brought the place, the culture, and the era alive for me. I hope they can do the same for you!
A deeply visual book, full of intricate details of craftwork and intimate moments of daily life, this is described as an ‘ideal photo album’ of Morocco, and it’s a very enjoyable and beautiful book to explore if you are planning to go to Morocco or longing to return after a trip there. A really lovely way to immerse yourself in Moroccan culture for a little while.
"Morocco: A Sense of Place" is one of two titles in a new series of travel books designed to be an innovative mix between travelogue and armchair travel. Aimed at a young or young-at-heart audience, they are presented as ideal photo albums of your last favourite trip the one you wish you'd taken the time to put together, without the hassle of sifting through all your crumpled ticket stubs and badly centred photos of monuments hidden behind the heads of strangers. These highly visual and evocative volumes will be seized on by anyone with a love of travel and photography.
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
These are one-pot meals that have extremely clean ingredients. Many of the recipes will call for couscous, which is a high-gluten marriage of wheat and semolina wheat, so you may want to put that rice cooker to work. Other than that, this is tasty, spicy, soul-warming food not always available in a big town like Missoula, Montana.
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable…
I am a Lebanese-born, New York-based Caterer, Chef, and Owner of Edy’s Grocer in Greenpoint, Brooklyn. Born and raised in Lebanon, I have a passion for Middle Eastern food, culture, and, cookbooks. Growing up with a grandmother who never wrote one recipe down, it's been a journey to nail each recipe she used to make. When I moved to America, it was so hard to find good Middle Eastern cookbooks. Fast forward to 2024, a plethora of talented chefs have written books to help transport me back to Lebanon, sharing our Middle Eastern cultures, flavors, and heritage in such a beautiful way. I am proud of these cookbooks representing the Middle East.
I just love all of Reem’s stories about her upbringing in Palestine and her journey of bringing amazing Middle Eastern food to the West Coast through Reem’s California.
So many of our recipes overlap, as do our stories and paths, and it’s really beautiful to see what she did with it.
IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil
“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
I am Haniyeh Nikoo, a full-time recipe developer, food stylist, and food photographer.
My passion for food does not stop at my Iranian roots but goes beyond the borders. It is my way of experiencing and learning about the world, cultures, and people. I not only care about how a dish tastes but also how it looks and how it invites you to take a bite and get on a journey of trying something new.
This book makes me hungry every time I go through it. It features a great selection of Arab and Palestinian recipes that look and sound amazing but also don’t seem pretentious or hard to make.
The book features 60 recipes, but once you go through it, the options seem endless—from hearty pilaffs to mouthwatering grilled meals, tasty dips, and delicious small bites. I love to add a few of the recipes to my gatherings’ menu because they are easy to prepare and always please my guests.
Making your favourite Arab dishes is easier than ever with this contemporary guide to effortless Middle Eastern cooking from Maha Kailani, creator of Make Delicious Happen. These show-stopping recipes honour all the vibrant flavours of traditional Arab cuisine but use quick shortcuts and helpful appliances like the Instant Pot (R) and Air Fryer to cut down on prep and cook time. Breeze through incredible yet simplified recipes such as:
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
It’s quite painful opening this book at this moment in time (when Gaza is being bombed), yet it remains one of my favourite food-travel books for the human stories it contains within it.
Khan used to be a human rights campaigner before she started writing cookbooks, and her previous incarnation comes across in the writing. The recipes are colourful and joyous, while also being simple enough to make you want to cook them immediately.
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.
Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several…
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
When I want a truly traditional recipe for an Iraqi dish, or any classic Middle Eastern food, I reach for Nawal Nasrallah’s tome. As a culinary historian, she spares no detail when describing the origins of the food of her homeland, and interspersed with recipes are folkloric tales, cultural tidbits, and bite-sized histories. What you come away with is a deep appreciation of the complex, ancient culinary traditions of the fertile crescent, as well as recipes for the best falafels you’ve ever made (spoiler: use both fava beans and chickpeas for heartier flavor).
This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.
Unlike the majority of cookbooks, the book uniquely traces…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
I am a Scottish Ottoman historian who has lived half my life in Istanbul. Realising that the archive-based research of my PhD and after was read by too few, I wrote Osman's Dream, which has been translated into several languages and is read generally, as well as by students. I am fascinated by the 'where' of history, and follow historical routes the slow way, by foot or on horseback, to reach the sites where events occurred. That's the thing about living where the history you study happened: its traces and artefacts are all around, every day. I hope I have brought a sense of Ottoman place to Osman's Dream.
This lavishly-illustrated volume takes a broad look at Ottoman culinary culture, holding up a mirror to the empire as reflected in the food and foodways of its people, from sultans to commoners. It offers a sweeping panorama of the evolution of culinary traditions that drew on the practices of the many societies inhabiting the Ottoman lands. The author lives in and travels widely in Turkey, encountering dishes that have ancient roots and finding food-related customs that survive until the present day. This is no book of recipes, but a compendium of richer food for thought.
The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people from sultans to soldiers. Food bound people of different classes and background together, defining identity and serving symbolic functions in the social, religious, political and military spheres. Bountiful Empire: A History of Ottoman Cuisine examines the foodways of the Ottoman Empire as they changed and evolved over more than five centuries. The book starts with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as…
