Rose Water & Orange Blossoms

by Maureen Abood
World Spice Cookbook Club Selection: September 2016

"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."

Hardcover: 256 Pages

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  • Double sized 7007 rc
top-quality spices for
20 years