Description

By (author) Abood Maureen

Short /annotation:
Savour the rich, multilayered baking traditions of Lebanon with this definitive compendium from an IACP Award–winning writer

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Maureen Abood’s authoritative cookbook celebrates the delicious baked goods of Lebanon with traditional recipes and modern innovations. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa and even Baklawa Cheesecake. Delight in Mocha Cardamom Snack Cakes, Turmeric Tea Cake or Pomegranate Mousse Cake with Lime Icing. Enjoy Fig Crescents, Raspberry Rose Water Macarons and Glazed Ka’ak Shortbread. For something savoury, tuck into Kale and Feta Fatayer, Muhammara Manakeesh and Za’atar Croissants.Learn how to simplify and streamline, with time-saving tips for preparing baklawa and how to make saj bread without a dome oven. Gorgeous food photography highlights the warmth of Abood’s kitchen and helpful process shots guide you, step by step, through tricky techniques. Recipe variations include vegan and nut-free options, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.

Biographical note:
Maureen Abood is the author of Rose Water & Orange Blossoms, a Michigan Notable Book and an IACP finalist for Best International Cookbook. A second-generation Lebanese American, food educator, writer, and recipe developer, she lives in Harbor Springs and East Lansing, Michigan.