Rose Water and Orange Blossoms
Fresh & Classic Recipes from my Lebanese Kitchen
by Maureen Abood
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Pub Date Apr 14 2015 | Archive Date Apr 14 2015
Perseus Books Group, Running Press | Running Press
Description
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.
Advance Praise
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
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Promotions at offthemenublog.com
Featured Title at IACP
Available Editions
| EDITION | Hardcover |
| ISBN | 9780762454860 |
| PRICE | $30.00 (USD) |
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