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 ...
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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.
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Add this copy of Spice: Flavors of the Eastern Mediterranean to cart. $3.76, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2006 by William Morrow Cookbooks.
Add this copy of Spice: Flavors of the Eastern Mediterranean to cart. $3.77, good condition, Sold by OnlineGoodwill rated 5.0 out of 5 stars, ships from Nashville, TN, UNITED STATES, published 2006 by William Morrow & Company.
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Seller's Description:
Good. A copy that has been read, but remains in clean condition. All pages are solid. the cover is intact, but may show scuffs or light creases, as well as a possible rolled corner. The spine may show signs of wear. Pages may include limited notes and highlighting, The former owner may have written their name inside the front or back cover. COVER WILL VARY.
Add this copy of Spice: Flavors of the Eastern Mediterranean to cart. $14.40, good condition, Sold by SurplusTextSeller rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 2006 by William Morrow & Company.
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Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
Add this copy of Spice: Flavors of the Eastern Mediterranean to cart. $18.37, good condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2006 by William Morrow & Company.
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Good. Sewn binding. Cloth over boards. With dust jacket. 400 p. Contains: Illustrations. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
Add this copy of Spice: Flavors of the Eastern Mediterranean to cart. $19.99, very good condition, Sold by Hennessey + Ingalls rated 4.0 out of 5 stars, ships from Los Angeles, CA, UNITED STATES, published 2006 by ReganBooks.