Spice: Flavors of the Eastern Mediterranean

Spice: Flavors of the Eastern Mediterranean

by Ana Sortun, Nicole Chaison
     
 

View All Available Formats & Editions

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices

…  See more details below

Overview

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:

  • Beef Shish Kabobs with Sumac Onions and Parsley Butter
  • Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
  • Crispy Lemon Chicken with Za’atar
  • Golden Gazpacho with Condiments
  • Fried Haloumi Cheese with Pear and Spiced Dates

Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

Read More

Editorial Reviews

Clifford A. Wright
“Only a brilliant chef like Ana could have created such a warm and evocative cookbook filled with enticing recipes.”
Paula Wolfert
“This book beautifully codifies the marvelous dishes I’ve eaten at Oleana, all of which bear her special inventive touch.”
Los Angeles Times
“A thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.”
Library Journal
★ 07/01/2015
James Beard Foundation Award-winning chef Sortun is the co-owner and executive chef of Oleana, an acclaimed Arabic-influenced restaurant in Cambridge, MA. Organized by spice and herb families, this cookbook makes it easy for readers to choose recipes by flavor. (LJ 6/15/06)
Chef Ana Sortun is Norwegian, but her heart belongs to Turkey. After earning a degree from the prestigious La Varenne Ecole de Cuisine in Paris, she began to understand how Arabic food preparation and ingredients have influenced French cooking. The menu at Oleana, her award-winning restaurant in Cambridge, Massachusetts, reflects her continuing interpretations of Arab-Mediterranean cooking traditions. In this aptly titled volume, she demonstrates how the artful use of spices and herbs (rather than fat and cream) can vastly increase the repertoire of any cook. Her practice is even more persuasive than her theory: Who could resist Galette of Tender Pork with Cumin and Cider or Potato Risotto with Green Olives, Walnuts and Rosemary?

Product Details

ISBN-13:
9780060792282
Publisher:
HarperCollins Publishers
Publication date:
05/02/2006
Pages:
400
Sales rank:
561,721
Product dimensions:
7.37(w) x 9.12(h) x 1.25(d)

What People are saying about this

Clifford A. Wright
“Only a brilliant chef like Ana could have created such a warm and evocative cookbook filled with enticing recipes.”
Paula Wolfert
“This book beautifully codifies the marvelous dishes I’ve eaten at Oleana, all of which bear her special inventive touch.”

Meet the Author

Ana Sortun was named the “Best Chef: Northeast” at the 2005 James Beard Awards for her restaurant, Oleana, in Cambridge, Massachusetts, which she opened in 2001. Known for unique Arabic-Mediterranean food, Oleana has received much local and national praise. Sortun holds a degree from Ecole de Cuisine La Varenne in Paris. She lives in Lincoln, Massachusetts, with her husband and daughter.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >