Spice

Arabic Flavors Of The Mediterranean

By: Ana Sortun

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Hardcover | 2 May 2006

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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.

Industry Reviews

"A thousand and one nights worth of cooking. . . . Sortun's recipes are as seamless as her food."--Los Angeles Times

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You Can Find This Book In

Non-Fiction Cooking, Food & Drink National & Regional Cuisine Cookery By Ingredient Cooking With Herbs, Spices, Oils & Vinegars Travel & Holidays

Introduction	p. ix
How This Book Is Organized	p. xiii
Spices	p. 1
The Three Cs: Cumin, Coriander, and Cardamom	p. 2
Saffron, Ginger, and Vanilla	p. 38
Sumac, Citrus, and Fennel Seed	p. 70
Allspice, Cinnamon, and Nutmeg	p. 102
Favorite Chilies: Aleppo, Urfa, and Paprika	p. 140
Three Seeds: Poppy, Nigella, and Sesame	p. 172
Gold and Bold: Curry Powder, Turmeric, and Fenugreek	p. 196
Herbs and Other Key Mediterranean Flavors	p. 226
Dried Herbs: Mint, Oregano, and Za'atar	p. 228
Fresh Herb Combinations: Parsley, Mint, Dill, and Sweet Basil	p. 248
Oregano, Summer Savory, Sage, Rosemary, and Thyme	p. 274
Flower Power: Cooking with Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine	p. 300
Rich, Creamy Flavor: Nuts, Yogurt, and Cheese	p. 330
Resources	p. 358
Acknowledgments	p. 361
Index	p. 363
Table of Contents provided by Ingram. All Rights Reserved.

Spice

Arabic Flavors Of The Mediterranean

Industry Reviews

Shipping

How to return your order

Defective items

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