Spice: Flavors of The Eastern Mediterranean by Ana Sortun
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Chickpea crepes (Socca/farinata) (page 8)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showMoroccan ras el hannout (page 16)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
Fried squid with avocado hummus (page 17)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showSpoon lamb (page 22)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
Galette of tender pork with cumin and cider (page 24)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showArabic coffee pot de crème (page 30)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
Turkish coffee (page 32)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showKunefe with champagne-cardamom syrup (page 34)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showPaopao cocktail (page 36)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showC-licious: Orange-coriander sangria (page 37)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showSweet potato bisteeya (page 42)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
Lemon aioli (page 50)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showEgg-lemon soup with saffron and crab (page 51)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showPersian fried chicken (page 56)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
Mazy's jeweled rice (page 57)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showPersian spice mix (page 60)
from Spice: Flavors of The Eastern Mediterranean Spice by Ana Sortun
showNotes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
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Carrot puree and Egyptian spice mix with nuts and olive oil (Dukkah)
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Lottie and Doof
The carrot puree is bright and spicy and I could (and do!) eat it by the spoonful...we love dipping a hunk of break in olive oil and then dukkah... before spreading it with carrots.
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Smoky eggplant purée with pine nuts and Urfa pepper
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Lottie and Doof
Why did I wait so long to try it at home?!...The eggplant was almost as delicious as I remember it being at Oleana - if only we were on vacation!
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- ISBN 10 0060792280
- ISBN 13 9780060792282
- Linked ISBNs
- 9781436320740 Paperback (United States) 5/6/2008
- 9781436320757 Hardcover (United States) 5/6/2008
- 9780062336514 eBook (United States) 12/10/2013
- 9780061147838 Paperback (United States) 8/14/2014
- Published May 02 2006
- Format Hardcover
- Page Count 400
- Language English
- Countries United States
- Publisher HarperCollins Publishers Inc
- Imprint HarperCollins
Publishers Text
An explosion of flavor in ingenious Arabic-Mediterranean recipes from the James Beard Award-winning chef of Oleana in Cambridge, Massachusetts.
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and spent months learning the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, the award-winning Oleana, where she creates her own interpretations of dishes using the incredible array of delicious spices and herbs by Arab-Mediterranean chefs.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own home. She reveals how the artful use of spice sand herbs rather than fat and cream is the key to the full, rich flavors of Mediterranean cuisine--and the way it leaves you feeling satisfied afterward. The book is organized by spice, revealing the ways certain spices complement one another and how they flavor other foods and create for home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than 100 tantalizing spice categories and recipes include:
- Cumin, Coriander, and Cardamom:Galette of Tender Pork with Cumin and Cider
- Saffron, Ginger, and Vanilla: Monkfish with Ginger, Creme Fraiche, and Seared Onions
- Oregano, Summer Savory, Sage, Rosemary, and Thyme: Potato Risotto with Green Olives, Walnuts, and Rosemary
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