Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
Autor Maureen Abooden Limba Engleză Hardback – 27 apr 2015
Vezi toate premiile Carte premiată
Michigan Notable Books (2016)
Publishers
Weekly's
Top
10
Cookbooks
for
Spring
2015
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.
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.
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Specificații
ISBN-13: 9780762454860
ISBN-10: 0762454865
Pagini: 256
Ilustrații: 30 color photos
Dimensiuni: 203 x 261 x 29 mm
Greutate: 1.23 kg
Editura: Running Press
Colecția Running Press Adult
ISBN-10: 0762454865
Pagini: 256
Ilustrații: 30 color photos
Dimensiuni: 203 x 261 x 29 mm
Greutate: 1.23 kg
Editura: Running Press
Colecția Running Press Adult
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Notă biografică
MAUREEN
ABOODis
a
professional
writer
and
food
blogger
whose
work
has
appeared
inThe
New
York
Times,
The
Washington
Post,
Saveur,
The
Chicago
Tribune,
and
theHuffington
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.
Recenzii
A
terrific
and
important
book!
--Anthony Bourdain, host ofNo Reservations
"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."
--Publisher's Weekly
“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.”
--The San Diego Union-Tribune
“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.”
--Detroit Free Press
--Anthony Bourdain, host ofNo Reservations
"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."
--Publisher's Weekly
“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.”
--The San Diego Union-Tribune
“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.”
--Detroit Free Press
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 ofThe Kitchn (thekitchn.com)
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 ofThe Splendid Table®from American Public Media
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 ofThe New Persian Kitchen
Premii
- Michigan Notable Books Winner, 2016