---
product_id: 74049087
title: "Table Tales: The Global Nomad Cuisine of Abu Dhabi"
price: "$185.36"
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---

# Table Tales: The Global Nomad Cuisine of Abu Dhabi

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Table Tales: The Global Nomad Cuisine of Abu Dhabi [Sayed Worrell, Hanan] on desertcart.com. *FREE* shipping on qualifying offers. Table Tales: The Global Nomad Cuisine of Abu Dhabi

Review: Wonderful! - This is a great book. Yes, it's a cookbook but it also introduces the reader to life as an expatriate in Abu Dhabi, from the 1960s to the present. The recipes range from the simple to the more complex. Even those that may seem familiar have an interesting spin that elevates them. I love the variety of cuisines that are represented. There are recipes from Colombia, Spain, Afghanistan, Iraq, Greece, India, Portugal, Lebanon, Egypt, Morocco, Japan... the list goes on. Most notably, there are recipes from the United Arab Emirates, whose cuisine does not get much attention beyond the country's borders. Even if you don't cook, the stories of the contributors are interesting and the photography is beautiful. Remember in the Garfield cartoon how he was always going to ship Nermal, the annoyingly cute kitten, off to Abu Dhabi? Table Tales shows us that getting shipped off to Abu Dhabi might not be such a bad thing!
Review: A Paean to Abu Dhabi - The premise of this gorgeous new book is intriguing, and possibly unique among cookbooks – although I hesitate to circumscribe it within that category. Table Tables: The Global Nomad Cuisine of Abu Dhabi, by Hanan Sayed Worrell, is ostensibly a collection of recipes brought to Abu Dhabi, capital of the United Arab Emirates, from their homelands by a selection of expatriates who reside or work in the city, along with recipes cultivated by a number of distinguished locals. It is also a gentle history of the young city-state told through the lenses of food and biographical sketches of the contributors. The recipes are not organized by course or food group, but rather by the stages of the city’s recent history, from the time of Abu Dhabi’s emergence as the capital of an independent nation in the 1970s to its recent period of aspiration on the world stage. Throughout, the book is a paean to the author’s adoptive city. Table Tales is stunningly designed and produced by Rizzoli, with an eye-catching cover of embossed Arabic script, a body of heavy paper of various tasteful shades, and saturated with professional color photography of the contributors, their feasts and a wide range of local sights – natural and manmade. The author has enlisted the assistance of a recipe editor and several chefs to recreate and document what are often orally transmitted recipes. These range from hearty Mac and Cheese to deeply aromatic Persian Fesenjan. “Pure” contributions from world cuisines are alternated with a number of tempting fusions – Eggplant Miso, Chili Con Carne with Daqoos, Blueberry Risotto! While I cannot claim to have tried many of the recipes, my favorite so far is Paula Al Askari’s Salad of Fennel, Beetroot and Orange with Cumin Dressing – an elegant incarnation of a Mediterranean classic. A few other dimensions of this excellent book must be noted. First, the group of forty individuals or couples selected as contributors may be of different faiths, hailing from many parts of the work, but they are decidedly elite – diplomats, executives, academics, business people – and do not represent the majority of foreigners working in the Emirates who have been the subject of international labor controversies and who have also brought with them their rich culinary traditions. Second, it is doubtful that a fair number of these individuals cook for themselves on a regular basis. That’s no criticism of their recipes and I am sure many are adept in the kitchen. Here’s to the staff of cooks and others who make it all possible! Finally, most of the recipes presented here fall by and large into the category of fine dining or lavish entertaining (maybe not the Mac and Cheese). This part of the Arabia was not endowed with a natural abundance of food stuffs, nor the capacity to develop and sustain a rich culinary heritage. The Bedouins subsisted on a very modest diet. Most of that heritage, or the simpler dishes of the wider region are not represented in this very high-end presentation. That said, the themes of hospitality, openness and generosity that Ms. Worrell weaves through her narrative correspond to my own experience of Abu Dhabi. I have dined with several of the individuals represented and have enjoyed their company and their table immensely. What I missed in the book was a description of some of the more “humble” offerings in the city’s less formal settings – the local restaurants, the ethnic social clubs, the ambitious cafes – but that would be a different book. One of the most satisfying dishes I enjoyed in Abu Dhabi was when an Egyptian colleague stopped the car one morning on a remote stretch of road and parted a hedge to reveal a single push cart vendor with a piping hot cauldron of foul – we were set for the day.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #1,637,814 in Books ( See Top 100 in Books ) #403 in Middle Eastern Cooking, Food & Wine #2,582 in Travel Writing Reference #16,060 in Specialty Travel (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (36) |
| Dimensions  | 8.88 x 1.77 x 11.93 inches |
| ISBN-10  | 8891817937 |
| ISBN-13  | 978-8891817938 |
| Item Weight  | 4.8 pounds |
| Language  | English |
| Print length  | 376 pages |
| Publication date  | October 23, 2018 |
| Publisher  | Rizzoli |

## Images

![Table Tales: The Global Nomad Cuisine of Abu Dhabi - Image 1](https://m.media-amazon.com/images/I/91l9TXP0SOL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Wonderful!
*by R***R on December 11, 2018*

This is a great book. Yes, it's a cookbook but it also introduces the reader to life as an expatriate in Abu Dhabi, from the 1960s to the present. The recipes range from the simple to the more complex. Even those that may seem familiar have an interesting spin that elevates them. I love the variety of cuisines that are represented. There are recipes from Colombia, Spain, Afghanistan, Iraq, Greece, India, Portugal, Lebanon, Egypt, Morocco, Japan... the list goes on. Most notably, there are recipes from the United Arab Emirates, whose cuisine does not get much attention beyond the country's borders. Even if you don't cook, the stories of the contributors are interesting and the photography is beautiful. Remember in the Garfield cartoon how he was always going to ship Nermal, the annoyingly cute kitten, off to Abu Dhabi? Table Tales shows us that getting shipped off to Abu Dhabi might not be such a bad thing!

### ⭐⭐⭐⭐⭐ A Paean to Abu Dhabi
*by B***I on February 3, 2019*

The premise of this gorgeous new book is intriguing, and possibly unique among cookbooks – although I hesitate to circumscribe it within that category. Table Tables: The Global Nomad Cuisine of Abu Dhabi, by Hanan Sayed Worrell, is ostensibly a collection of recipes brought to Abu Dhabi, capital of the United Arab Emirates, from their homelands by a selection of expatriates who reside or work in the city, along with recipes cultivated by a number of distinguished locals. It is also a gentle history of the young city-state told through the lenses of food and biographical sketches of the contributors. The recipes are not organized by course or food group, but rather by the stages of the city’s recent history, from the time of Abu Dhabi’s emergence as the capital of an independent nation in the 1970s to its recent period of aspiration on the world stage. Throughout, the book is a paean to the author’s adoptive city. Table Tales is stunningly designed and produced by Rizzoli, with an eye-catching cover of embossed Arabic script, a body of heavy paper of various tasteful shades, and saturated with professional color photography of the contributors, their feasts and a wide range of local sights – natural and manmade. The author has enlisted the assistance of a recipe editor and several chefs to recreate and document what are often orally transmitted recipes. These range from hearty Mac and Cheese to deeply aromatic Persian Fesenjan. “Pure” contributions from world cuisines are alternated with a number of tempting fusions – Eggplant Miso, Chili Con Carne with Daqoos, Blueberry Risotto! While I cannot claim to have tried many of the recipes, my favorite so far is Paula Al Askari’s Salad of Fennel, Beetroot and Orange with Cumin Dressing – an elegant incarnation of a Mediterranean classic. A few other dimensions of this excellent book must be noted. First, the group of forty individuals or couples selected as contributors may be of different faiths, hailing from many parts of the work, but they are decidedly elite – diplomats, executives, academics, business people – and do not represent the majority of foreigners working in the Emirates who have been the subject of international labor controversies and who have also brought with them their rich culinary traditions. Second, it is doubtful that a fair number of these individuals cook for themselves on a regular basis. That’s no criticism of their recipes and I am sure many are adept in the kitchen. Here’s to the staff of cooks and others who make it all possible! Finally, most of the recipes presented here fall by and large into the category of fine dining or lavish entertaining (maybe not the Mac and Cheese). This part of the Arabia was not endowed with a natural abundance of food stuffs, nor the capacity to develop and sustain a rich culinary heritage. The Bedouins subsisted on a very modest diet. Most of that heritage, or the simpler dishes of the wider region are not represented in this very high-end presentation. That said, the themes of hospitality, openness and generosity that Ms. Worrell weaves through her narrative correspond to my own experience of Abu Dhabi. I have dined with several of the individuals represented and have enjoyed their company and their table immensely. What I missed in the book was a description of some of the more “humble” offerings in the city’s less formal settings – the local restaurants, the ethnic social clubs, the ambitious cafes – but that would be a different book. One of the most satisfying dishes I enjoyed in Abu Dhabi was when an Egyptian colleague stopped the car one morning on a remote stretch of road and parted a hedge to reveal a single push cart vendor with a piping hot cauldron of foul – we were set for the day.

### ⭐⭐⭐⭐⭐ Amazing cookbook - wonderful stories behind each recipe
*by A***M on December 14, 2018*

Abu Dhabi, the Capital of the United Arab Emirates is a bursting city where „Nomads“ (as Hanan refers to expats) from every corner of the world live and work together. When looking in those pots and pans of various cultural background families sharing their personal favorite recipes with us Hanan gives us a glimpse of insight what makes living in Abu Dhabi so special! As she documents the food experience with the city’s cultural development through the years starting in the 60’ until now with wonderful photos it makes this cookbook a very special one! The recipes represent an interesting mix of the people living here and they vary from easy to advance cooking. There will be something special to cook for everyone! Thank you Hanan!

## Frequently Bought Together

- Rizzoli Table Tales: Exploring Culinary Diversity in Abu Dhabi
- CULINARY MAGIC OF THE EMIRATES

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*Last updated: 2026-02-22*