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Agua de rosas y flores de naranja: recetas frescas y clásicas de mi kit libanés...-

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Ubicado en: Jessup, Maryland, Estados Unidos

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Estado: Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ... Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña

ISBN: 9780762454860

Book Title: Rose Water and Orange Blossoms : Fresh and Classic Recipes from My Lebanese Kitchen

Item Length: 10.2 in

Publisher: Running Press

Publication Year: 2015

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 1.2 in

Author: Maureen Abood

Genre: Cooking

Topic: Reference, Seasonal, Regional & Ethnic / Middle Eastern

Item Width: 8.2 in

Item Weight: 43.5 Oz

Number of Pages: 256 Pages

Acerca de este producto

Product Information

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 colorful 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.

Product Identifiers

Publisher

Running Press

ISBN-10

0762454865

ISBN-13

9780762454860

eBay Product ID (ePID)

204077308

Product Key Features

Book Title

Rose Water and Orange Blossoms : Fresh and Classic Recipes from My Lebanese Kitchen

Author

Maureen Abood

Format

Hardcover

Language

English

Topic

Reference, Seasonal, Regional & Ethnic / Middle Eastern

Publication Year

2015

Illustrator

Yes

Genre

Cooking

Number of Pages

256 Pages

Dimensions

Item Length

10.2 in

Item Height

1.2 in

Item Width

8.2 in

Item Weight

43.5 Oz

Additional Product Features

Intended Audience

Trade

Lc Classification Number

Tx725

Reviews

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, 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® 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, 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, 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, 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 "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, 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® 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, 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® 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, 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

2015

Lccn

2014-952836

Dewey Decimal

641.59292756920973

Dewey Edition

Descripción del artículo del vendedor

Información de vendedor profesional

Expert Trading Limited

John Boyer

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Ste 101

21045-1956 Columbia, MD

United States

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N.º de artículo de eBay:353790069889

Última actualización el 04 may 2024 05:46:13 H.EspVer todas las actualizacionesVer todas las actualizaciones

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Jessup, Maryland, Estados Unidos

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Afganistán, Albania, Alemania, América, Andorra, Anguila, Antigua y Barbuda, Argelia, Argentina, Armenia, Aruba, Australia, Austria, Azerbaiyán, Bahamas, Bahréin, Bangladés, Belice, Benín, Bermudas, Bolivia, Bosnia-Herzegovina, Brunéi, Bulgaria, Burkina Faso, Burundi, Bután, Bélgica, Cabo Verde, Camboya, Camerún, Canadá, Chile, China, Chipre, Colombia, Corea del Sur, Costa Rica, Costa de Marfil, Dinamarca, Ecuador, Egipto, El Salvador, Emiratos Árabes Unidos, Eritrea, Eslovaquia, Eslovenia, España, Estonia, Etiopía, Europa, Fiji, Filipinas, Finlandia, Gabón, Gambia, Georgia, Ghana, Gibraltar, Granada, Grecia, Groenlandia, Guatemala, Guinea, Guinea Ecuatorial, Guinea-Bisáu, Guyana, Haití, Honduras, Hong Kong, Hungría, India, Indonesia, Irlanda, Islandia, Islas Caimán, Islas Salomón, Islas Turcas y Caicos, Israel, Italia, Jamaica, Japón, Jordania, Kazajistán, Kenia, Kirguistán, Kiribati, Kuwait, Letonia, Liberia, Liechtenstein, Lituania, Luxemburgo, Líbano, Macao, Madagascar, Malasia, Malaui, Maldivas, Malta, Malí, Marruecos, Mauritania, Moldavia, Mongolia, Montenegro, Montserrat, Mozambique, México, Mónaco, Namibia, Nauru, Nepal, Nicaragua, Noruega, Nueva Zelanda, Níger, Omán, Pakistán, Panamá, Papúa Nueva Guinea, Paraguay, Países Bajos, Perú, Polonia, Portugal, Qatar, Reino Unido, República Checa, República Democrática del Congo, República Dominicana, República de Croacia, República del Congo, Ruanda, Rumanía, Samoa, San Cristóbal y Nieves, San Marino, San Vicente y las Granadinas, Santa Lucía, Senegal, Serbia, Sierra Leona, Singapur, Sri Lanka, Sudáfrica, Suecia, Suiza, Surinam, Tailandia, Taiwán, Tanzania, Togo, Tonga, Trinidad y Tobago, Túnez, Uganda, Uzbekistán, Vanuatu, Vaticano, Vietnam, Wallis y Futuna, Yibuti, Zambia, Zimbabue

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