Ana Sortun was named the “Best Chef: Northeast” at the 2005 James Beard Awards for her restaurant, Oleana, in Cambridge, Massachusetts, which she opened in 2001. Known for unique Arabic-Mediterranean food, Oleana has received much local and national praise. Sortun holds a degree from Ecole de Cuisine La Varenne in Paris. She lives in Lincoln, Massachusetts, with her husband and daughter.
Very disappointed. It looks cheap and the recipes are just OK. I will give it away to a home cook. This is not for someone with culinary experience.Published 2 days ago by A. Galeas
I prepared about 10 recipes from this book and I plan to reuse most of them again.
This is a good cookbook if you are entertaining guests. Read more
I enjoy eating out at Mediterranean restaurants and I also like to cook. I grow some of my own herbs and enjoy taking some time in a shop that has spices I haven't know about... Read morePublished 3 months ago by helene s.
These recipes are not for the faint of heart. It takes effort to track down the ingredients (but there are helpful resources listed), and the steps are time consuming. Read morePublished 3 months ago by T. Brooks
I got this for my boyfriend and he loves it. The artichoke recipe is great. We did need to hit up an Armenian market for some of the spices. Read morePublished 6 months ago by emmaline
I've made five or six things from this cookbook. They are all full of fresh flavor and unlike my other stock recipes, yet not necessarily complicated. Read morePublished 8 months ago by Flygirl
Great inspiration and very well payed out recipes. Love the photos and the explanations. I wish I had more time to cook!Published 15 months ago by JoAnn
It's fun to read and the recipes are far from fragile. Although it's not a special diet cookbook, there are also plenty vegi, vegan, gluten free, etc recipes that are well-rounded... Read morePublished 15 months ago by Z
Ana Sortun runs a superb restaurant but this book is a disappointment and it could be much better.I had hoped that I would learn about spices and one can learn some from this book. Read morePublished 17 months ago by henry grunebaum