A terrific and important book! --Anthony Bourdain, host of No Reservations "Abood infuses Lebanese food with a sense of gravitas in her first cookbook.This book is not simply an ode to the cuisine of Lebanon, but a discussion of the lifestyle around the food. Incorporating personal anecdotes about her family and the ingredients employed in the book, Abood invites the reader to a family meal." --Publisher''s Weekly "Lebanese cuisine isn't widely available in the United States, so Abood's book is a gorgeous primer for those who want to learn more. The ingredients alone are intoxicating." --The San Diego Union-Tribune "If you''re a cookbook fanatic who reads them like novels, you''ll find this book to be a good read. Abood provides detailed instructions and shares family stories all in a breezy conversational tone. If you''re a cook who enjoys a variety of ethnic dishes, you''ll love Abood''s traditional recipes for dishes like labneh (a thick yogurt) and toum (garlic sauce) as well as a myriad of lamb dishes, salads, pastries and breads.

" --Detroit Free Press 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 "Rose Water & Orange Blossoms takes you through the basics and the complexities of Middle East cooking in a strategic fashion that helps you not just make a recipe but also create a phenomenal meal at the family table." --The Arab Daily News.