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Rose Water and Orange Blossoms

Rose Water and Orange Blossoms

Fresh & Classic Recipes from my Lebanese Kitchen

Publishers Weekly's Top 10 Cookbooks for Spring 2015

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood's childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name.

Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen's stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.

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Genre: Cooking / Cooking / Regional & Ethnic / Middle Eastern

On Sale: April 28th 2015

Price: $15.99 / $19.99 (CDN)

Page Count: 256

ISBN-13: 9780762456048

What's Inside

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reader reviews

Praise

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 TheKitchen.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

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

"Abood infuses Lebanese food with a sense of gravitas in her first cookbook. ...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."
Publisher's Weekly

“Lebanese cuisine isn't widely available in the United States, so Abood's book is a gorgeous primer for those who want to learn more. The ingredients alone are intoxicating.”
--The San Diego Union-Tribune

“If you're a cookbook fanatic who reads them like novels, you'll find this book to be a good read. Abood provides detailed instructions and shares family stories all in a breezy conversational tone. If you're a cook who enjoys a variety of ethnic dishes, you'll love Abood's traditional recipes for dishes like labneh (a thick yogurt) and toum (garlic sauce) as well as a myriad of lamb dishes, salads, pastries and breads.”
--Detroit Free Press

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