Rose Water & Orange Blossoms Cookbook

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

Maureen Abood signs her cookbook

As Featured In

Koosa, Maureen Abood

About the book

As my family, friends, and those of you who’ve been with me here on the Rose Water & Orange Blossoms blog for the last few years know, it is one of 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.

Special Reviews

We placed these wonderful and generous reviews on the book cover, from people I admire greatly.

Tomato salad on a green background on the cover of the Rose Water & Orange Blossoms cookbook

A terrific and important book!

Anthony Bourdain

Chef and 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 (

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

More Accolades

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!

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