x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Ana Sortun

  • Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook]

    Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook]

    by Ana Sortun and Maura Kilpatrick

    • Categories: Cooking for 1 or 2; Middle Eastern
    • ISBN: 9781607749196 10/11/2016
    show
  • Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

    Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

    by Ana Sortun and Maura Kilpatrick

    • Categories: Restaurants & celebrity chefs; Middle Eastern
    • ISBN: 9781607749189 Hardcover (United States) 10/11/2016
    show
  • Spice: Flavors of The Eastern Mediterranean

    Spice: Flavors of The Eastern Mediterranean

    by Ana Sortun

    • Categories: Herbs & spices; Mediterranean
    • ISBN: 9780060792282 Hardcover (United States) 5/2/2006
    show
  • Spice: Flavors of the Eastern Mediterranean

    Spice: Flavors of the Eastern Mediterranean

    by Ana Sortun

    • Categories: Herbs & spices; Mediterranean
    • ISBN: 9780062336514 eBook (United States) 12/10/2013
    show
  • Spice: Flavors of The Eastern Mediterranean

    Spice: Flavors of The Eastern Mediterranean

    by Ana Sortun

    • Categories: Herbs & spices; Mediterranean
    • ISBN: 9780061147838 Paperback (United States) 8/14/2014
    show

Biography

ANA SORTUN graduated from La Varenne Ecole de Cuisine de Paris and opened Oleana in 2001, immediately drawing raves from the New York Times. She was awarded the Best Chef in the Northeast by the James Beard Foundation in 2005, and opened Sofra in 2008. After receiving a graduate certificate in baking at the California Culinary Academy, MAURA KILPATRICK moved back to her hometown to work for many of Boston's top chefs. In 2001, she worked with Sortun to develop the concept for Oleana, followed by Sofra in 2008. Kilpatrick has earned several nominations from the James Beard Foundation for Outstanding Pastry Chef and the title of Boston's Best Pastry Chef from Boston magazine. She lives in Lincoln, Massachusetts, with her husband and daughter.