Purchase your copy of Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen at Maureen Abood Market here!

To receive a personalized signed copy of the book, simply fill in the message field at the end of the ordering process with the name for personalization.

The Rose Water & Orange Blossoms cookbook has made lots of news! I’m so honored the book was named a Michigan Notable Book of the year 2015. Check out the conversations I’ve been having with media across the country (and beyond!), plus the coverage in magazines, newspapers, radio, television, blogs, and more!

WASHINGTON POST

WALL STREET JOURNAL

MIAMI HERALD

THE NEW YORK TIMES

NEW YORK TIMES BOOK REVIEW

DETROIT FREE PRESS

LOS ANGELES TIMES

PUBLISHERS WEEKLY

PUBLISHERS WEEKLY

CONDE NAST TRAVELER

AISHTI LEBANON

TODAY.COM

EPICURIOUS

LANSING STATE JOURNAL

CHICAGO TRIBUNE

LANSING STATE JOURNAL

SAN LUIS OBISPO TRIBUNE

SOUTH COAST TODAY

PITTSBURGH POST-GAZETTE

MILWAUKEE JOURNAL SENTINEL

MIAMI HERALD

SPOKESMAN-REVIEW

HARBOR LIGHT

COLUMBUS DISPATCH

ARAB AMERICAN NEWS

DAYTON DAILY NEWS

LIBRARY JOURNAL

LIBRARY JOUNRAL

LEBANESE EXAMINER

MOTHER EARTH NEWS

SHORE MAGAZINE

TACOMA NEWS TRIBUNE

BARNES AND NOBLE REVIEW

SAN DIEGO UNION TRIBUNE

Radio and TV:

NPR “Splendid Table” with Melissa Clark

WBEZ Chicago “Chewing the Fat

WGN-TV Chicago

WLNS-TV

MICHIGAN RADIO

KSRO Santa Rosa

WMMQ Lansing

KCRW “Good Food” (Los Angeles

ON THE MENU

THE BIG SHOW WITH MICHAEL PATRICK SHEILS

WKAR CURRENT STATE OCTOBER, WKAR CURRENT STATE DECEMBER

MICHIGAN RADIO

Blogs and other online fun:

SALT & WIND

FOODIE CRUSH

SUPER CHEF

MICHIGAN VOLUMES

FEAST ON HISTORY

CAMILLE STYLES

EAT YOUR BOOKS

WATERBURY REPUBLICAN AMERICAN

LEGACY

EATER (NY)

GULF NEWS

YAHOO! FOOD/cookbook of the week

YAHOO!FOOD/cake of the day

TASTING TABLE

ALASKA BEYOND MAGAZINE

BEV COOKS

SHELF AWARENESS

SLICE OF MIDLIFE BLOG

NORTHERN EXPRESS

COOKIE + KATE

The Mediterranean Dish

FOOD IN JARS

CANAL HOUSE COOKS LUNCH

THE CITY COOK

MARIA SPECK

LEITE’S CULINARIA

EXAMINER

SAUCE MAGAZINE

 

MICHIGAN BESTSELLER LIST, JUNE THROUGH DECEMBER 2015

EDIBLE CHICAGO

EDIBLE GRAND TRAVERSE

THE WEEK

TASTE FOR LIFE magazine

 

 

Rose Water and Orange Blossoms, Maureen Abood

As my family, friends, and those of you who’ve been with me here on the Rose Water & Orange Blossoms blog the last few years know, it is one my life’s greatest joys to share with others the flavors and family-feeling of the Lebanese table. So much so that I’ve made it my life’s mission, writing and cooking and taking photos of it all as my way of opening the door to my kitchen—and the kitchens of all of the Lebanese (we love you, Sittis!) who have shaped those of us lucky enough to be their descendants/neighbors/friends and grateful eaters.

We have a culture and tradition that honors the people we love in the best way we know: with delicious food and an always-warm welcome.

Feel the love and taste the goodness in my new cookbook, Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen

 

 

Labneh with vegetables, Maureen Abood

Koosa, Maureen Abood
Fatayar dough, Maureen Abood

Rose Water & Orange Blossoms pages are filled with mouthwatering fresh and heritage recipes, truly spectacular photos by the great Jason Varney, and the kinds of stories we have come to share so personally and specially here on the blog.

It’s a book I hope you will feel as proud to own and share as I do! Thank you so very much for your support and encouragement!

Here are the special reviews we placed on the book cover, from people I admire greatly:

 

A terrific and important book!
–Anthony Bourdain, host of No Reservations

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 (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 of The 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 of The New Persian Kitchen

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

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

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

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