Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Café
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.
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Ana Sortun. (2016). Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Café. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Ana Sortun. 2016. Soframiz: Vibrant Middle Eastern Recipes From Sofra Bakery and Café. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Ana Sortun, Soframiz: Vibrant Middle Eastern Recipes From Sofra Bakery and Café. Clarkson Potter/Ten Speed, 2016.
MLA Citation (style guide)Ana Sortun. Soframiz: Vibrant Middle Eastern Recipes From Sofra Bakery and Café. Clarkson Potter/Ten Speed, 2016.
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- bioText: ANA SORTUN graduated from La Varenne Ecole de Cuisine de Paris and opened Oleana in 2001, immediately drawing raves from the New York Times. She was awarded the Best Chef in the Northeast by the James Beard Foundation in 2005, and opened Sofra in 2008.
After receiving a graduate certificate in baking at the California Culinary Academy, MAURA KILPATRICK moved back to her hometown to work for many of Boston's top chefs. In 2001, she worked with Sortun to develop the concept for Oleana, followed by Sofra in 2008. Kilpatrick has earned several nominations from the James Beard Foundation for Outstanding Pastry Chef and the title of Boston's Best Pastry Chef from Boston magazine. - name: Ana Sortun
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- This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory.
Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East. - reviews
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June 20, 2016
During a trip to the Middle East, Sortun and Kilpatrick discovered sofra, an approach to preparing food, similar to tapas, in which meals consist of a variety of small plates. Inspired, the two opened Sofra Bakery and Café in Cambridge, Mass., in 2008. Readers who can’t make it to the restaurant can recreate many of its signature dishes thanks to this terrific collection. Start the day with pistachio “Pop Tarts” with rosewater glaze, then work through an afternoon meze of small plates such as a hearty barley and chickpea salad; some of their many hummus recipes, such as warm hummus with spicy lamb and pine nuts; or red lentil durum with pickled peppers. Home cooks with a little patience will find it well worth their time to make spanakopita serpentine (a curled version of the classic spinach pie) or a Lebanese tart filled with manouri cheese and walnuts. They’ll also want to save room for dessert, as Sortun and Kilpatrick provide a series of stunners, such as the fudgy Earthquake Cookies, marzipan cookies with figs and walnuts, and an almond rose cake. Readers are sure to find a few new favorites in this excellent collection of Middle Eastern and Mediterranean fare.
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November 15, 2016
After recounting the 2008 opening of their Sofra Bakery and Cafe in Cambridge, MA, acclaimed chefs and business partners Sortun (Spice: Flavors of the Eastern Mediterranean) and Kilpatrick share recipes for sweet and savory small plates, baked goods, and desserts. Enticing dishes such as spicy lamb pide (a slipper-shaped flatbread); tomato, walnut, and pomegranate salad; and cheese borek with nigella seeds can be a light breakfast or lunch on their own, or a lavish dinner when combined with other meze, desserts, and beverages. A little forethought is helpful here--this cookbook invites leisurely cooking, and the recipes often call for homemade spice blends and condiments to be made in advance. VERDICT Highly recommended for readers who relish Middle Eastern spices and pantry staples.
Copyright 2016 Library Journal, LLC Used with permission.
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Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East. - sortTitle
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