Rose Water and Orange Blossoms

April 6, 2015
Abood infuses Lebanese food with a sense of gravitas in her first cookbook. The opening section on “flavor makers,” such as labneh (thick yogurt) and toum (garlic sauce), and main dishes such as husweh (chicken rice pilaf with butter toasted almonds) and ba’albek sfeha (open-faced lamb pies), make it clear why the food is held in such high esteem by the author. 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. Readers new to Lebanese cuisine might wish for a few more photographs to bring the dishes to life, but they will especially appreciate the quick introduction to Lebanese ingredients and the section on classical Lebanese menus, which make this book is a great guide for the home cook. Agent: Jenni Ferrari-Adler, Brick House Literary Agents.

Starred review from July 1, 2015

Writer Abood's debut exudes charm and style. Cooking her Lebanese-inspired recipes (e.g., vegan tomato kibbeh, rose water meringues with roasted rhubarb), readers will learn some interesting new tricks, such as how to peel chickpeas for supersmooth hummus.

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