Ana Sortun is chef of Boston's Oleana restaurant and winner of the James Beard Award for Best Chef Northeast (2005).
Ana's new cookbook, Spice is a wonderful collection of recipes from her restaurant. Spice is much more than a restaurant cookbook, though. Chapters are divided into 'flavor combinations' reflecting their common use in Mediterranean cooking. Each chapter is a mix of entrees, appetizers, side dishes, and desserts.
Flavor combinations:
Cumin, Coriander, and Cardamom
Saffron, Ginger, and Vanilla
Sumac, Ditrus, and Fennel Seed
Allspice, Cinnamon, and Nutmeg
Aleppo Chile, Urfa, and Paprika
Poppy seeds, Nigella Seeds, and Sesame Seeds
Curry Powder, Turmeric, and Fenugreek
Dried Mint, Oregano, and Za'atar
Fresh Parsley, Mint, Dill, and Sweet Basil
Oregano, Summer Savory, Sage, Rosemary, and Thyme
Flowers: Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine
Nuts, Yogurt, and Cheese
Recipes are an assortment of authentic Mediterranean dishes with detailed instructions for every level of cook. A wonderful read.