Rose Water and Orange Blossoms
Fresh & Classic Recipes from my Lebanese Kitchen
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- $15.99
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- $15.99
Publisher 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.
PUBLISHERS WEEKLY
Abood infuses Lebanese food with a sense of gravitas in her first cookbook. The opening section on "flavor makers," such as labneh (thick yogurt) and toum (garlic sauce), and main dishes such as husweh (chicken rice pilaf with butter toasted almonds) and ba'albek sfeha (open-faced lamb pies), make it clear why the food is held in such high esteem by the author. This book is not simply an ode to the cuisine of Lebanon, but a discussion of the lifestyle around the food. Incorporating personal anecdotes about her family and the ingredients employed in the book, Abood invites the reader to a family meal. Readers new to Lebanese cuisine might wish for a few more photographs to bring the dishes to life, but they will especially appreciate the quick introduction to Lebanese ingredients and the section on classical Lebanese menus, which make this book is a great guide for the home cook.
