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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.… (more)
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The recipes here are often adaptations of other recipes, things that appeal to Ms Abood. While this kind
I am leery of the semi-processed pickles, especially the Garlic Mushroom Pickle. Be aware that mushrooms are especially prone to developing botulism and you can sicken your family if you aren't careful. Read some good canning books before proceeding, or, better yet, do not seal the pickle jars. Keep the loosely closed pickles in the fridge.
I received a review copy of "Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen" by Maureen Abood (Perseus) through NetGalley.com.
Note to the Publisher: I do not at all like the script font that you have used for the titles.