A Book Passage Cooking Class
Rose water and orange blossoms; pomegranates and pistachios; sumac 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. Her debut cookbook ‘Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen’ is based on her popular, award-winning blog of the same name. In it, Maureen brings together these and other evocative flavors to create delicious, healthy dishes that showcase exquisite Lebanese cuisine—and her authoritative presence as a new expert in modern Middle Eastern cooking.
Featuring both traditional Lebanese recipes and fresh ideas using Maureen’s inventive blend of Middle Eastern flavors, the book takes an ingredient-focused approach using what’s in season. Everyday cooks will find easy access and great success with this exotic cuisine through Maureen’s knowing, inviting voice and her ability to simplify even the more complex Lebanese recipes.
Maureen’s shares her journey of leaving her big-city job to go to culinary school in San Francisco and then back home to Michigan. Her family comes alive in her stories, just like the heady aromas of the dishes passed from their hands to hers – and as on her blog, the book revisits the recipes she grew up on, exploring her heritage through its beloved food and chronicling her riffs on traditional fare.
Publishers Weekly just named ‘Rose Water & Orange Blossoms’ as one of the 10 best cookbooks coming this spring!