Rose Water & Orange Blossoms Cookbook by Maureen Abood

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Rose Water & Orange Blossoms Cookbook by Maureen Abood
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Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, and ultimately this book by the same name, Rose Water & Orange Blossoms.

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Publishers Weekly’s Top 10 Cookbooks for Spring 2015

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers.

Taking an ingredient-focused approach that makes the most of every season’s bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen’s Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

about Maureen Abood

MAUREEN ABOOD is a professional writer and food blogger whose work has appeared in The New York Times, The Washington Post, Saveur, The Chicago Tribune, and the Huffington Post, among others. In 2011 she started her blog Rose Water & Orange Blossoms, where she shares her stories, photos, and recipes featuring Lebanese cuisine. She lives in Harbor Springs and East Lansing, Michigan.

"Rose Water & Orange Blossoms pages are filled with mouthwatering fresh and heritage recipes, truly spectacular photos by the great Jason Varney, and the kinds of stories we have come to share so personally. It’s a book I hope you will feel as proud to own and share as I do! ... The early reviews of the book have been just humblingly kind, from people I admire so ardently." --Maureen Abood

Here’s a taste:

A terrific and important book! –Anthony Bourdain, host of No Reservations

Maureen’s love letter to Lebanese food and the story of her family is so rich and delicious it was hard to stop reading and start cooking. But the recipes and photos compel me to do just that, and it’s hard to know where to start: thick yogurt in olive oil, lamb with spices and herbs, warm dates, pomegranate and rose sorbet. This book is a feast from Maureen and her family table, and I can hardly wait to bring her food to mine. –Faith Durand, executive editor of The Kitchn (thekitchn.com)

What a charmer of a book. Maureen Abood brings us Lebanon on a plate, the Lebanon of her family and her imagination. Her recipes keep bringing to mind descriptors like, “deliciously sexy” and “got to do this.” Her family stories paint Lebanese life on both sides of the ocean. And the vegetable recipes alone are worth the price of admission. This is one for “The Keeper Shelf.” –Lynne Rossetto Kasper, Host of The Splendid Table® from American Public Media

A warm and welcoming guide to the fragrant world of Lebanese cooking. Abood writes with an American heart and a Middle Eastern soul, and she takes us on a delectable journey infused with luscious recipes, stunning images, and sweet memories. –Louisa Shafia, author of The New Persian Kitchen

Not nearly well known enough in this country, the rich and fragrant Lebanese cuisine finally gets this worthy representation both in the range of dishes presented and the gorgeous, mouth-watering illustrations of them. –Mimi Sheraton, longtime food critic of The New York Times and author of 1,000 Foods to Eat Before You Die

Maureen’s unique perspective on Lebanese cooking is richly represented in Rose Water & Orange Blossoms. It is approachable, inspiring, and simply delicious.” –Michael Solomonov, executive chef and co-owner, Zahav restaurant

Maureen is a special kind of cookbook author–insightful, mindful of tradition, always appreciative. Rose Water and Orange Blossoms celebrates life, family, beautiful recipes, and Lebanese (culinary) food ways. She uniquely uses charm, experience, warmth, and evocative storytelling to invite us into the seductive realm of her Lebanese table–rose water, orange blossom, pomegranate, sumac, dates, and all. –Heidi Swanson, author of Super Natural Every Day