Maureen Abood

Rose Water and Orange Blossoms

Fresh & Classic Recipes from My Lebanese Kitchen

• Gebundenes Buch

Produktbeschreibung

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 colourful 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.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Running Press Book Publishers
• Seitenzahl: 256
• Erscheinungstermin: 28. April 2015
• Englisch
• Abmessung: 261mm x 210mm x 32mm
• Gewicht: 1194g
• ISBN-13: 9780762454860
• ISBN-10: 0762454865
• Artikelnr.: 41416411

Autorenporträt

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.