Reem Kassis was born in Jerusalem to a Palestinian family revered for its cooks. Growing up, she spent days in her grandmothers’, mother’s, and aunts’ kitchens observing and soaking up everything there was to know about Palestinian cooking. A graduate of The Wharton School and the LSE, Reem is a social psychologist and business consultant by training. At heart, however, she is a cook and a writer. Today she is using the power of food, family, and storytelling to preserve the rich culinary traditions of Palestinians and to share them with the world. She currently resides in Philadelphia with her husband and two daughters. Her first book The Palestinian Table was named one of NPR’s best books of 2017 and has been featured in The New York Times, New York Magazine, Saveur, food52, Travel + Lesiure, and Departures.