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On a journey to Turkey as a younger girl, chef Ana Sortun fell in enjoy with the food and realized the traditions of Turkish cooking from neighborhood females. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, the place she generates her own interpretations of dishes incorporating the extraordinary array of delicious spices and herbs employed in eastern areas of the Mediterranean.In this gorgeously photographed book, Sortun displays readers how to use this philosophy of spice to create wonderful dishes in their personal properties. She reveals how the artful use of spices and herbs rather than body fat and cream is key to the complete, wealthy flavors of Mediterranean cuisine -- and the way it leaves you feeling happy afterward. The guide is organized by spice, detailing the approaches specified spices complement 1 one more and how they taste other foods and making in house cooks a sort of sense-memory that enables for a a lot more intuitive use of spice in their personal dishes. The much more than one hundred tantalizing spice classes and recipes incorporate: 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 all over the place.
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