◎2015年春季《出版者周刊》(Publisher’s Weekly) 排行榜前十名食譜書！
得獎部落格《Rose Water & Orange Blossoms》創辦人、黎巴嫩裔的Maureen Abood筆下呈現的不只是一道道食譜，她帶領讀者用料理回憶她的童年和成長環境，呈現超過100道令讀者食指大動的料理。不管是香辣羊肉丸漢堡 (Spiced Lamb Kofta Burgers) 或酪梨小寶石萵苣塔布勒沙拉 (Avocado Tabbouleh in Little Gems)，在她介紹傳統美食之際，同時以輕鬆的筆調將在黎巴嫩裔家庭裡的成長過程，以及走上餐飲業的人生際遇交織其中，勾勒出一幅充滿溫度的料理畫。
Publishers Weekly’s Top 10 Cookbooks for Spring 2015
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name.
Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.