Spice: Flavors of the Eastern Mediterranean [NOOK Book]

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...

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Spice: Flavors of the Eastern Mediterranean

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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.

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Editorial Reviews

From Barnes & Noble
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?
Library Journal
Kurihari is wildly popular in Japan, where she has a cooking magazine, a line of housewares, and several best-selling cookbooks in print. She has sometimes been called Japan's Martha Stewart, but, as evidenced by her first book to be published here, she has a more down-to-earth, straightforward style. True, she does have a large collection of serving dishes and plates, but that is in large part a reflection of the Japanese aesthetic sense--the emphasis on "variety, seasonality, and presentation" that, Harumi believes, is what makes the cuisine unique. She presents both classic Japanese dishes and more contemporary recipes, often influenced by other cuisines, from Japanese Pepper Steak with Ginger Mashed Potatoes to Tofu with Basil and Gorgonzola Dressing. She also includes a mini-tutorial on sushi, illustrated with step-by-step photographs, and there are color photographs, many full-page, of all the recipes. An unintimidating, informed, and quite engaging introduction to a cuisine few Americans cook at home, this this book is recommended for most collections. Copyright 2006 Reed Business Information.
Los Angeles Times
“A thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.”
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.”
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Product Details

  • ISBN-13: 9780062336514
  • Publisher: HarperCollins Publishers
  • Publication date: 12/10/2013
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 400
  • Sales rank: 879,851
  • File size: 4 MB

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.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted February 2, 2010

    I Also Recommend:

    A stand-out!

    This is the book you will reach for time after time. The recipes are great when you want something out of the ordinary and the book is wonderful just as a read. The instructions are clear, easy to follow, and practically guarantee success. The source index is helpful for locating ingredients that may not be readily available at one's local markets. This book is one of my favorites.

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  • Posted March 24, 2009

    more from this reviewer

    For anyone who enjoys cooking or eating Spice is a must

    My daughters and I love this book.

    Even if we happen to be on a diet of some sort, it can help make what we eat enjoyable.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 21, 2006

    Fantastic Kitchen Helper!

    Wow, I love this cook book! It is a great help and should be in all kitchens! Buy your copy today!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 3 Customer Reviews

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