Maureen Abood

ROSE WATER & ORANGE BLOSSOMS: Fresh and Classic Recipes from My Lebanese Kitchen (Spring 2015)

9780762454860Maureen Abood is a second-generation Lebanese American. A long-time writer and cook, her work has been published in The Washington Post, Saveur, The Huffington Post, Bakeless Sweets and elsewhere. She furthered her passion for food at Tante Marie’s Cooking School in San Francisco, from which she graduated in 2010. Maureen lives in Harbor Springs, Michigan.

Rose Water & Orange Blossoms (the name originated from her blog, which was recently named an IACP awards finalist) re-invigorates classic Lebanese dishes. The recipes are simple and healthy, and use ingredients like spearmint and floral waters, sumac, cinnamon, pomegranate, pistachios, succulent lamb, bulgur wheat, and lentils. The book includes a guide to pantry items that make cooking Lebanese-style a breeze, along with sources of quality ingredients. Interwoven throughout are Maureen’s personal anecdotes–these capture both a sense of Lebanese culture and its unique relationship to north Michigan.

“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

“A terrific and important book!” –Anthony Bourdain, host of Anthony Bourdain: Parts Unknown and author of Kitchen Confidential: Adventures in the Culinary Underbelly 

“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

 

“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 

“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

“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 (the kitchn.com)


“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

A Publisher’s Weekly “Top Ten Cookbook for Spring”


Rights:
Running Press, World