|1||Bob Harkins Branch||641.5956 SOR||Book||Adult General Collection|
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A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.
Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-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.
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.
Publisher's Weekly Review
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. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
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 Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.