By Maureen Abood
Publishers Weekly's best 10 Cookbooks for Spring 2015
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. those have been the plush elements of Maureen Abood's formative years, growing to be up as a Lebanese-American in Northern Michigan. As an grownup, Maureen used to be in a position to use her culinary services to revisit the recipes she used to be reared on, and provides them a latest American take. She first chronicled her riffs on conventional delicacies in her well known web publication, Rose Water and Orange Blossoms. She now stocks greater than a hundred of her cutting edge and vintage Lebanese recipes during this cookbook of a similar name.
Taking a seasonal, ingredient-focused strategy, Maureen offers impossible to resist dishes that may satisfaction readers who yearn for evocative flavors and healthy parts. Recipes contain Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced candy Bread with Rose Water Milk Glaze. Weaved all through are Maureen's tales of her Lebanese upbringing, her travels, and existence in a lakeside Michigan city. Rose Water and Orange Blossoms is a party of heart East food, and of utilizing culture as a springboard for newly scrumptious dishes.
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Additional resources for Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen by Maureen Abood