Rose Water and Orange Blossoms

4,23 durchschnittliche Bewertung
( 91 Bewertungen bei GoodReads )
 
9780762454860: Rose Water and Orange Blossoms
Rezension:

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 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(R) 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

Rezension:

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(R)" from American Public MediaA 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 restaurantMaureen 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"

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

(Keine Angebote verfügbar)

Buch Finden:



Kaufgesuch aufgeben

Sie kennen Autor und Titel des Buches und finden es trotzdem nicht auf ZVAB? Dann geben Sie einen Suchauftrag auf und wir informieren Sie automatisch, sobald das Buch verfügbar ist!

Kaufgesuch aufgeben