LEBANESE BAKING: An Evening with Maureen Abood and Alicia Wang

Join Bold Fork Books as we welcome Maureen Abood for her second book, LEBANESE BAKING: More Than 100 Recipes for Sweet and Savory Baked Goods! She will be joined by Alicia Wang, Award-Winning Executive Pastry Chef (Albi, YELLOW, La Shukran).

ABOUT THE COOKBOOK

Maureen Abood’s authoritative cookbook celebrates the delicious baked goods of Lebanon with traditional recipes and Lebanese American innovations. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, or Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cakes, Turmeric Tea Cake, or Pomegranate Mousse Cake with Lime Icing. Enjoy Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka’ak Shortbread. For something savory, 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 round out this mouthwatering collection.

ABOUT THE AUTHOR

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.

ABOUT THE MODERATOR

Alicia Wang has been the executive pastry chef at Albi, La’ Shukran, and YELLOW since 2022, leading and developing pastry, viennoiserie, and bread production. In 2025, Wang was honored with the RAMMY Award for Best Pastry Chef in Washington, D.C. by the RAMW.

Host or Publisher Bold Fork Books