According to The New York Times, her first book The Palestinian Table "broke open a new national conversation about both the cuisine and the appropriation of its recipes".

[4] She left Jerusalem at 17 to attend the University of Pennsylvania, where she earned her undergraduate degrees in business and international studies under the Huntsman Program.

[9][10][6] According to The New York Times, Kassis's first book, The Palestinian Table, "broke open a new national conversation about both the cuisine and the appropriation of its recipes".

[3] Journalist Jehan Alfarra called out Kassis' anecdotes for providing "valuable cultural insight as well as specifics about how the local dishes are prepared and served".

[2] Multiple outlets, including NPR, New York Magazine, The Independent, and Saveur, named the book to their best-of lists for 2017.

[14] A journalist in the Institute for Palestinian Studies recommended the book for newcomers, calling Kassis “a humble guide who doesn’t dazzle with intimidating recipes”.

[23] Yotam Ottolenghi said, "The Arabesque Table sees food, recipes and stories as part of the on-going conversation (and feast!)

It sees food, stories and the identities these things are linked to as fluid, receptive; not as static or fixed in one time or place.