description Spice: Flavors of the Eastern Mediterranean Overview
Spice: Flavors of the Eastern Mediterranean is a 2006 cookbook written by chef Ana Sortun, who draws from her experience at the Oleana restaurant in Cambridge, Massachusetts. The book won a James Beard Foundation Award and explores how traditional spices and ingredients are used across regions like Turkey, Lebanon, and Greece. Through recipes and culinary histories, Sortun demonstrates how home cooks can incorporate these aromatic flavor profiles into Western cooking.
help Spice: Flavors of the Eastern Mediterranean FAQ
Who wrote Spice: Flavors of the Eastern Mediterranean?
The cookbook was written by chef Ana Sortun. It draws heavily on her experience at Oleana, her restaurant in Cambridge, Massachusetts.
What cuisine does Spice: Flavors of the Eastern Mediterranean cover?
The book explores Eastern Mediterranean cooking through spices, herbs, grains, vegetables, and other regional ingredients. It connects traditional flavors with the kind of restaurant-informed cooking associated with Oleana.
When was Spice: Flavors of the Eastern Mediterranean published?
The cookbook was published in 2006. It presents Ana Sortun's interpretation of Eastern Mediterranean flavors for home cooks.
Did Spice: Flavors of the Eastern Mediterranean win an award?
Yes. The book won a James Beard Foundation Award, one of the best-known honors in American food writing and cooking.
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