Download Spice: Flavors of the Eastern Mediterranean, by Ana Sortun
November 11, 2015Download Spice: Flavors of the Eastern Mediterranean, by Ana Sortun
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Spice: Flavors of the Eastern Mediterranean, by Ana Sortun
Download Spice: Flavors of the Eastern Mediterranean, by Ana Sortun
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Review
“Only a brilliant chef like Ana could have created such a warm and evocative cookbook filled with enticing recipes.” (Clifford A. Wright, author of the James Beard Cookbook of the Year A Mediterranean Feast)“This book beautifully codifies the marvelous dishes I’ve eaten at Oleana, all of which bear her special inventive touch.” (Paula Wolfert, author of The Cooking of the Eastern Mediterranean)“A thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.” (Los Angeles Times)
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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. She lives in Lincoln, Massachusetts, with her husband and daughter.
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Product details
Hardcover: 400 pages
Publisher: William Morrow Cookbooks; 5th Printing edition (May 2, 2006)
Language: English
ISBN-10: 0060792280
ISBN-13: 978-0060792282
Product Dimensions:
7.4 x 1.4 x 9.1 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
51 customer reviews
Amazon Best Sellers Rank:
#40,303 in Books (See Top 100 in Books)
I am very picky about the cookbooks I actually purchase anymore, but will say this one is critical to your collection. Ana is a genius chef, and not only have I prepared several of these recipes on my own, I had the distinct pleasure of cooking with her one day in my kitchen at work!!! She's brilliant, thoughtful and knows her business. Wow, memorable day for me. Since then, I keep many of these spices she writes about in my arsenal and it never fails that people will try to figure out what spice or ingredient is in a dish (which they rave over). 9 times out of 10, it's one of the spices I learned about in this cookbook.
A cookbook above all should be a source of usable recipes for meals. This book contains spice mix recipes, in-depth info on individual spices, sauce and condiment recipes, recipes with many unusual (seldom used) spices and complex food preparations. I couldn't find a recipe for a main dish that I has at least most of the ingredients, and I have an extensive spice collection including middle eastern spices. I will use this book more as a reference for spices vs actually cooking recipes from it. A bit disappointing it wont be a "go-to" book like other recipe books I have.
After dining at Ana Sortun's fabulous restaurants in Boston, "Oleana" and "Sofra", I rushed out and ordered this book as well as her other cookbook "Sofra Miz". In just 2 weeks this has become one of favorite cookbooks - I just can't stop cooking from it! The Chopped Romaine and Cucumber Salad with Yogurt Dressing is amazing (we've made it 3 times in the past week - its that good!). We've also made the Roasted Crispy Duck with Tomato-Sesame Jam and the Rice Cakes (except I substituted riced caluliflower because we're grain free) - all fabulous! Can't wait to try more from this beautiful, creative cookbook.
Ana Sortun's restaurant Oleana in Boston is amazing, and her cookbook has some of her best recipes. I like how she organizes her recipes by spices categories rather than by meal - it helps you to understand the flavor profile of each dish. Many dishes are definitely labor intensive, so I wouldn't recommend this for someone who wants something quick and easy.
For American foodies, Middle East cooking is fraught with peril. Not only do popular specialties like hummus, baba ganoush, and falafel represent stereotypical ikons of this huge region. But as one becomes familiar with more sophisticated choices, it's easy to dismiss them because of: 1. hard to get ingredients 2. time consuming steps for dishes like stuffed vine leaves, moussaka, Persian rice, etc.Now comes Ana Sortun. She has demystified the exotic herbs and spices that define the Levantine palate by describing how she discovered the real thing in Turkey and/or other eastern Mediterranean lands.She should know because her Cambridge, Mass restaurant Oleana offers most every item featured in this handsome treasury of easy-to-follow, step by step recipes. True to its eponymous title, the book is organized by spices, i.e. the predominant seeds, leaves, and blossoms that flavor her signature dishes. It also includes a comprehensive list of web sites and shops that carry admittedly exotic or hard to get ingredients.One reason for her success is the descriptive passages preceding each recipe. She tells stories of where she encountered the ingredients. She describes the (mostly) women and men who introduced them to her. Then she shows how she and her talented restaurant staff (everyone is credited, including her farmer husband) have adapted traditional recipes for the modern palate. This approach is more than nouveau, more than fusion. It takes tradition, and then expands on it with surprising results. Thus, hummus the old way morphs into a delectable parsnip creation, and falafel becomes a crunchy spinach/chick pea marriage.But Sortun doesn't stop there. Because she has trained in France, she shares secrets about that country's cuisine. She generalizes about the use of cream and butter and riffs on why cooks should avoid extra virgin oil when sauteing. This is not a cook book for beginners, but, in the great narrative tradition of M.K. Fisher and Julia Child, it is a celebration of creating authentic gustatory delights - a tour de force truly enhanced by the spices of life.
You'll definitely get some good ideas out of this book, it's clear and readable. The organization is interesting; it is by spice group, not by food category. The book would be helped if it had more detail on the spices and more variety of recipes and ideas. As an example, there are not a lot of recipes for using sumac, even though it gets a section titled for it. All around a good read, even if you don't end up using many of the recipes, it has some fresh ideas. Would be a better buy in paperback or Kindle.
I enjoy eating out at Mediterranean restaurants and I also like to cook. I grow some of my own herbs and enjoy taking some time in a shop that has spices I haven't know about before. This book puts all that together for me with enjoyable stories, great recipes and the organization of the book around specific spice sets makes it extra fun to read and cook from. I highly recommend it.
The spice recipes are fantastic and easy to follow. I never heard of Dukkah or Persian Spice Mix until reading this book! WOW!
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