Available:*
Library | Call Number | Status |
---|---|---|
Searching... Oakdale Library | 641.595692 ABO | Searching... Unknown |
Searching... Park Grove Library (Cottage Grove) | 641.595692 ABO | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.595692 ABO | Searching... Unknown |
Searching... Stillwater Public Library | 641.595692 ABO | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Pomegranates 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 & 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.
Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author Notes
MAUREEN ABOOD is a professional writer and food blogger whose work has appeared in The New York Times, The Washington Post, Saveur, The Chicago Tribune, and the Huffington Post, among others. In 2011 she started her blog Rose Water & Orange Blossoms, where she shares her stories, photos, and recipes featuring Lebanese cuisine. She lives in Harbor Springs and East Lansing, Michigan.
Reviews (2)
Publisher's Weekly Review
Abood infuses Lebanese food with a sense of gravitas in her first cookbook. The opening section on "flavor makers," such as labneh (thick yogurt) and toum (garlic sauce), and main dishes such as husweh (chicken rice pilaf with butter toasted almonds) and ba'albek sfeha (open-faced lamb pies), make it clear why the food is held in such high esteem by the author. 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. Readers new to Lebanese cuisine might wish for a few more photographs to bring the dishes to life, but they will especially appreciate the quick introduction to Lebanese ingredients and the section on classical Lebanese menus, which make this book is a great guide for the home cook. Agent: Jenni Ferrari-Adler, Brick House Literary Agents. (Apr.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Abood's debut exudes charm and style. Cooking through her Lebanese-inspired recipes (e.g., vegan tomato kibbeh, rose water meringues with roasted rhubarb) readers will learn new tricks, such as how to peel chickpeas for supersmooth hummus, how to open a pomegranate, and how to form savory pies and flatbreads. Abood covers a wide range of recipe categories-including drinks, pickles and preserves, and pantry staples ("Flavor Makers")-and concludes with eight menus and a list of ingredient sources. -VERDICT Abood's outstanding blend of food writing, photography, and recipes will urge home cooks toward the kitchen. If you enjoyed Sabrina Ghayour's Persiana or Bethany Kehdy's Pomegranates and Pine Nuts, this is a must. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.