by Ana Sortun
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, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes using the incredible array of delicious spices and herbs used in Arab-Mediterranean cuisine.
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. The book is organized by spice and herb groupings, suggesting the ways that spices complement one another and how they flavor other foods. This offers in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The spice categories and recipes include:
• Cumin, Coriander, and Cardamom: Galette of Tender Pork with Cumin and Cider
• Saffron, Ginger, and Vanilla: Monkfish with Ginger, Crème Fraîche, and Seared Greens
• Allspice, Cinnamon, and Nutmeg: Persimmon Pudding Cake with Maple Sugar Crème Brûlée
• Parsley, Mint, Dill, and Sweet Basil: Grilled Peach and Pepper Salad
• Oregano, Summer Savory, Sage, Rosemary, and Thyme: Potato Risotto with Green Olives, Walnuts, and Rosemary
Absolutely alive with spices and herbs, the recipes in Spice will intrigue and inspire readers everywhere.
About 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. After opening Moncef Medeb's Aigo Bistro in Concord, Massachusetts, Sortun brought her innovative Mediterranean food to 8 Holyoke in Harvard Square, before taking over the kitchen at Casablanca in Concord. She lives in Lincoln, Massachusetts with her husband and daughter.
Flavors of the Eastern Mediterranean
by Ana Sortun
Information provided by the publisher.
This page created September 2006
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