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Spice: Flavors of the Eastern Mediterranean - Ana Sortun
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Ana Sortun:

Spice: Flavors of the Eastern Mediterranean - used book

ISBN: 0060792280

ID: 2513679

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 everywhe cooking,cooking by ingredient,european,herbs spices and condiments,mediterranean,middle eastern,regional and international,holiday cooking Holiday Cooking, William Morrow Cookbooks

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Spice: Flavors of the Eastern Mediterranean - Sortun, Ana / Cushner, Susie / Chaison, Nicole
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Sortun, Ana / Cushner, Susie / Chaison, Nicole:

Spice: Flavors of the Eastern Mediterranean - used book

ISBN: 9780060792282

ID: 181969

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. Spice: Flavors of the Eastern Mediterranean Sortun, Ana / Cushner, Susie / Chaison, Nicole, ReganBooks

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Spice: Flavors of the Eastern Mediterranean - Ana Sortun, Nicole Chaison, Susie Cushner (Photographer)
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Ana Sortun, Nicole Chaison, Susie Cushner (Photographer):
Spice: Flavors of the Eastern Mediterranean - used book

ISBN: 9780060792282

ID: 9780060792282

Chef Ana Sortun is Norwegian, but her heart belongs to Turkey. After earning a degree from the prestigious La Varenne Ecole de Cuisine in Paris, she began to understand how Arabic food preparation and ingredients have influenced French cooking. The menu at Oleana, her award-winning restaurant in Cambridge, Massachusetts, reflects her continuing interpretations of Arab-Mediterranean cooking traditions. In this aptly titled volume, she demonstrates how the artful use of spices and herbs (rather Chef Ana Sortun is Norwegian, but her heart belongs to Turkey. After earning a degree from the prestigious La Varenne Ecole de Cuisine in Paris, she began to understand how Arabic food preparation and ingredients have influenced French cooking. The menu at Oleana, her award-winning restaurant in Cambridge, Massachusetts, reflects her continuing interpretations of Arab-Mediterranean cooking traditions. In this aptly titled volume, she demonstrates how the artful use of spices and herbs (rather than fat and cream) can vastly increase the repertoire of any cook. Her practice is even more persuasive than her theory: Who could resist Galette of Tender Pork with Cumin and Cider or Potato Risotto with Green Olives, Walnuts and Rosemary? Books, Cooking & Cookbooks~~Regional & Ethnic~~Mediterranean, Spice~~Ana-Sortun, 218261, Spice: Flavors of the Eastern Mediterranean, Ana Sortun, Nicole Chaison, Susie Cushner (Photographer), 0060792280, HarperCollins Publishers, , , , , HarperCollins Publishers

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Spice: Flavors of the Eastern Mediterranean - Sortun, Ana
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Sortun, Ana:
Spice: Flavors of the Eastern Mediterranean - hardcover

2006, ISBN: 9780060792282

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Hardcover, Neubuch, 0060792280 Brand New. Friendly Return Policy. A+++ Customer Service!, [PU: William Morrow Cookbooks]

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Spice: Flavors of the Eastern Mediterranean - Sortun, Ana
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Spice: Flavors of the Eastern Mediterranean - hardcover

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William Morrow Cookbooks. Hardcover. 0060792280 . New., William Morrow Cookbooks

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Details of the book
Spice: Flavors of the Eastern Mediterranean
Author:

Sortun, Ana

Title:

Spice: Flavors of the Eastern Mediterranean

ISBN:

0060792280

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.

Details of the book - Spice: Flavors of the Eastern Mediterranean


EAN (ISBN-13): 9780060792282
ISBN (ISBN-10): 0060792280
Hardcover
Publishing year: 2006
Publisher: REGAN BOOKS
381 Pages
Weight: 0,957 kg
Language: eng/Englisch

Book in our database since 27.05.2007 12:49:51
Book found last time on 19.12.2016 17:07:27
ISBN/EAN: 0060792280

ISBN - alternate spelling:
0-06-079228-0, 978-0-06-079228-2

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