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 luxurious parts of Maureen Abood's early life, turning out to be up as a Lebanese-American in Northern Michigan. As an grownup, Maureen was once capable of use her culinary services to revisit the recipes she used to be reared on, and provides them a modern American take. She first chronicled her riffs on conventional delicacies in her well known weblog, 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 provides impossible to resist dishes that may pride readers who yearn for evocative flavors and healthy elements. Recipes comprise 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 center East food, and of utilizing culture as a springboard for newly scrumptious dishes.
Read Online or Download Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen PDF
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Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen by Maureen Abood
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