{"product_id":"rose-water-and-orange-blossoms-fresh-classic-recipes-from-my-lebanese-kitchen","title":"Rose Water and Orange Blossoms: Fresh \u0026 Classic Recipes from My Lebanese Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPomegranates 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 \u0026amp; 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMaureen Abood\u003c\/b\u003e is a professional writer and food blogger whose work has appeared in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, the \n\u003ci\u003eWashington Post\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, the \n\u003ci\u003eChicago Tribune\u003c\/i\u003e, and the \n\u003ci\u003eHuffington Post\u003c\/i\u003e, among others. In 2011 she started her blog \n\u003ci\u003eRose Water \u0026amp; Orange Blossoms\u003c\/i\u003e, where she shares her stories, photos, and recipes featuring Lebanese cuisine. She lives in Harbor Springs and East Lansing, Michigan.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eA terrific and important book!\u003cbr\u003e\u003cb\u003e--Anthony Bourdain, host of \u003ci\u003eNo Reservations\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e--Publisher's Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e--The San Diego Union-Tribune\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e\u003cb\u003e\u003ci\u003e--Detroit Free Press\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eMaureen'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.\u003cbr\u003e\u003cb\u003e--Faith Durand, executive editor of \u003ci\u003eThe Kitchn (thekitchn.com)\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhat 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.\"\u003cbr\u003e\u003cb\u003e--Lynne Rossetto Kasper, Host of \u003ci\u003eThe Splendid Table(R)\u003c\/i\u003e from American Public Media\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA 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.\u003cbr\u003e\u003cb\u003e--Louisa Shafia, author of \u003ci\u003eThe New Persian Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/06\/2015 (EAN 9780762454860, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 07\/01\/2015 pg. 106 (EAN 9780762454860, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780762454860, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Abood, Maureen\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Running Press Adult\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2015-04-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Seasonal|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Lebanese\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780762454860\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780762454860\u003c\/p\u003e","brand":"Running Press Adult","offers":[{"title":"Default Title","offer_id":52139304419609,"sku":"SP-9780762454860","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780762454860_spiral.png?v=1773918180","url":"https:\/\/westbindery.com\/products\/rose-water-and-orange-blossoms-fresh-classic-recipes-from-my-lebanese-kitchen","provider":"West Bindery","version":"1.0","type":"link"}