Jason Varney

This is the second Lebanese cookbook I received from NetGalley this month and although there is a lot of good information in "Rose Water and Orange Blossoms," I like the "Taste of Beirut" better.

The recipes here are often adaptations of other recipes, things that appeal to Ms Abood. While this kind of fusion is absolutely OK, the trad recipes in the other book appeal to me more.

I am leery of the semi-processed pickles, especially the Garlic Mushroom Pickle. Be aware that mushrooms are show more especially prone to developing botulism and you can sicken your family if you aren't careful. Read some good canning books before proceeding, or, better yet, do not seal the pickle jars. Keep the loosely closed pickles in the fridge.

I received a review copy of "Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen" by Maureen Abood (Perseus) through NetGalley.com.

Note to the Publisher: I do not at all like the script font that you have used for the titles. show less