Welcome back to The Well Seasoned Librarian! I’m your host, Dean Jones, and you’re listening to Season 15, Episode 16.
For years, we've talked about how food, history, and culture all intersect on the page, and today, we’re diving into a topic that is as delicious as it is deeply personal: the rich, sweeping traditions of Lebanese baking.
Our guest today is Maureen Abood, a second-generation Lebanese American, a longtime food writer, and the IACP finalist author of the beloved cookbook Rose Water & Orange Blossoms.
We're here to celebrate the publication of her brand-new book, out today, October 7th, 2025: Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.
In this beautiful, authoritative compendium, Maureen offers home cooks the very first English-language cookbook of its kind—a definitive guide to Lebanese baked traditions in all their forms. From savory delights like Kale and Feta Fatayer and Za’atar Croissants to sweet temptations like Baklawa Diamonds, Chocolate Pistachio Knafeh Bars, and the wonderfully named Pomegranate Mousse Cake with Lime Icing.
Maureen’s voice has become a trusted guide for seeking authentic Middle Eastern flavors, and today, she’ll be sharing the stories, the family history, and the simple techniques that bring these more than 100 recipes—and the heart of Lebanese baking—to life in your own kitchen.
It is a true pleasure to welcome her to the show. We now take you to the conversation.
Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.
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