Author Talk: Baking with Maureen Abood and Abra Berens

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Detroit Public Library

The second generation Lebanese American food writer dives into her latest cookbook with fellow food writer Abra Berens.

Main | Detroit Public Library

Author Series

The Author Series Committee at the Detroit Public Library (DPL) coordinates in-person and virtual engagements with renowned authors across Detroit's large, diverse library system.

The Author Series at the Detroit Public Library welcomes Maureen Abood, the acclaimed Lebanese American writer and cookbook author from Michigan. In Lebanese Baking (2025, Countryman Press), Maureen, author of the IACP finalist Rose Water &amp; Orange Blossoms and a New York Times-featured voice in Middle Eastern cooking, offers a sweeping, deeply personal guide to the baked traditions of Lebanon. With over 100 recipes and detailed process instruction, this is the first English-language cookbook of its kind. A tribute to Lebanese baking in all its forms.Maureen's voice has become a trusted guide for home cooks seeking Middle Eastern flavors and the stories that give them meaning. Her background in professional kitchens and her deep cultural roots make Lebanese Baking as instructive as it is inspiring, with step-by-step guidance on phyllo technique, syrup and dough mastery, and flavor-building across both sweet and savory bakes. Vegan and nut-free adaptations are included as well.Joining Maureen in conversation with Michigan chef, former farmer and writer Abra Berens!Detroit's own <a href="https://www.vesperbooksandwine.com/" title="https://www.vesperbooksandwine.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Vesper Books and Wine</a> will be on site with copies of Maureen's cookbooks for sale. Join us afterward for a special Lebanese wine tasting hosted by Vesper at their store, located at 5001 Grand River Avenue, Detroit.About Maureen: Maureen Abood is the author of Rose Water &amp; Orange Blossoms, a Michigan Notable Book and IACP Award finalist. Her writing and recipes have appeared widely, including in the New York Times, The Washington Post, Saveur, Food52, and NPR. She teaches Lebanese cooking through her popular website and social media channels, and she lives in Harbor Springs and East Lansing, Michigan.About Abra: Abra Berens is a chef, former farmer, and writer. She believes that the meals we eat should change with the seasons and that their ingredients should come from nearby. She strives to make simple, delicious meals that champion the region. She started cooking at the storied Zingerman’s Deli in Ann Arbor, MI. She then went on to train in the garden-focused kitchen at Ballymaloe Cookery School in Cork, Ireland. In 2009 she co-founded Bare Knuckle Farm in Northport, MI, where she farmed and cooked for 8 years. After years of farming, she returned to the kitchen full time, opening and helming the café at Local Foods in Chicago, IL. In 2017, she left her Executive Chef position to return to the mitten state to join the team at Granor Farm in Three Oaks, MI, where she combines her love of farms and restaurants to create one-of-a-kind dinners on the farm celebrating the best of South West Michigan’s diverse agriculture.This is NOT a ticketed event, meaning seats will be available on a first-come, first-serve basis. Registration is strong encouraged so you can receiving important updates about this event. Questions? Email msummers@detroitpubliclibrary.org.