“This book beautifully codifies the marvelous dishes I’ve eaten at Oleana, all of which bear her special inventive touch.” (Paula Wolfert, author of The Cooking of the Eastern Mediterranean)
“A thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.” (Los Angeles Times)
About the Author
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.