Maureen Abood is a second-generation Lebanese American. A long-time writer and cook, her work has been published in The Washington Post, Saveur, The Huffington Post, Bakeless Sweets and elsewhere. She furthered her passion for food at Tante Marie’s Cooking School in San Francisco, from which she graduated in 2010. Maureen lives in Harbor Springs, Michigan.
Visit her website here.
ROSE WATER & ORANGE BLOSSOMS: Fresh and Classic Recipes from My Lebanese Kitchen (2015)
Pomegranates and pistachios. Floral waters 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. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name.
Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen's stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.
“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 of The New Persian Kitchen
“A terrific and important book!” –Anthony Bourdain, host of Anthony Bourdain: Parts Unknown and author of Kitchen Confidential: Adventures in the Culinary Underbelly
“Maureen is a special kind of cookbook author – insightful, mindful of tradition, always appreciative. Rose Water and Orange Blossoms celebrates life, family, beautiful recipes, and Lebanese (culinary) food ways. She uniquely uses charm, experience, warmth, and evocative storytelling to invite us into the seductive realm of her Lebanese table – rose water, orange blossom, pomegranate, sumac, dates, and all.” –Heidi Swanson, author of Super Natural Every Day
“Not nearly well known enough in this country, the rich and fragrant Lebanese cuisine finally gets this worthy representation both in the range of dishes presented and the gorgeous, mouth-watering illustrations of them.” –Mimi Sheraton, longtime food critic of The New York Times and author of 1,000 Foods to Eat Before You Die
“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 of The Splendid Table® from American Public Media
“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 of The Kitchn
“Maureen’s unique perspective on Lebanese cooking is richly represented in Rose Water & Orange Blossoms. It is approachable, inspiring, and simply delicious.” –Michael Solomonov, executive chef and co-owner, Zahav restaurant
A Publisher’s Weekly “Top Ten Cookbook for Spring”
Rights: Running Press, World