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Spice电子书

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作       者:Sortun, Ana

出  版  社:William Morrow Cookbooks

出版时间:2013-12-10

字       数:52.1万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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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.
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Dedication

Contents

Introduction

How This Book Is Organized

PART I: SPICES

1. The Three Cs: Cumin, Coriander, and Cardamom

2. Saffron, Ginger, and Vanilla

3. Sumac, Citrus, and Fennel Seed

4. Allspice, Cinnamon, and Nutmeg

5. Favorite Chilies: Aleppo, Urfa, and Paprika

6. Three Seeds: Poppy, Nigella, and Sesame

7. Gold and Bold: Curry Powder, Turmeric, and Fenugreek

PART II: HERBS AND OTHER KEY MEDITERRANEAN FLAVORS

8. Dried Herbs: Mint, Oregano, and Za’atar

9. Fresh Herb Combinations: Parsley, Mint, Dill, and Sweet Basil

10. Oregano, Summer Savory, Sage, Rosemary, and Thyme

11. Flower Power: Cooking with Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine

12. Rich, Creamy Flavor: Nuts, Yogurt, and Cheese

Resources

Acknowledgments

Searchable Terms

About the Author

Copyright

About the Publisher

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