eBook Spice: Flavors of the Eastern Mediterranean download
by Ana Sortun

Author: Ana Sortun
Publisher: William Morrow Cookbooks; 5th Printing edition (May 2, 2006)
Language: English
Pages: 400
ePub: 1876 kb
Fb2: 1752 kb
Rating: 4.3
Other formats: rtf mbr azw mobi
Category: Cooking
Subcategory: Regional and International
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 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.
Spice: Flavors of the Ea. .has been added to your Cart. Now comes Ana Sortun. 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, . the predominant seeds, leaves, and blossoms that flavor her signature dishes.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. 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.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful .
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. 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 recipes are arranged differently from those in most cookbooks.
The recipes are arranged differently from those in most cookbooks. William Morrow Cookbooks. 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.
This way, we are following her chapter system, hopefully meaning less confusion when we post individual reports.
English (UK) · Русский · Українська · Suomi · Español.
Read Spice, by Ana Sortun online on Bookmate – On a trip to Turkey as a young woman, chef Ana .
Read Spice, by Ana Sortun online on Bookmate – 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.
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 DatesAbsolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.