Chef Sortun’s book is available now
at local bookstores and
www.ecookbooks.com
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.
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:
Grilled Skirt Steak with Tomato, Caramelized Butter, and Cumin
Chickpea and Potato Terrine Stuffed with Pine Nuts,
Spinach, Onion, and Tahini
Crispy Lemon Chicken with Za'atar
Chopped Romaine and Cucumber Salad with Yogurt Dressing
Strawberry Lavender Tart
Absolutely alive with spices and herbs, Ana Sortun's
recipes will intrigue and inspire readers everywhere.
“Ana Sortun has followed her passion to the eastern
shores of the Mediterranean, seeking out fragrances,
flavors and techniques with infectious enthusiasm,
then recreating them in this delightful book.
If Spice doesn't make you want to get on the next boat
to Istanbul, it will surely drive you into the kitchen
to try your hand at these delectable combinations.”
--Nancy Jenkins, author of The Essential Mediterranean
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.
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: