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Spice: Flavors of the Eastern Mediterranean
By
Ana Sortun
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Bibliographic Detail
Publisher
Regan Books
Publication date
October 30, 2013
Pages
400
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9780061147838
ISBN-10
0061147834
Availability§
Publication Cancelled
Original list price
$17.99
§As reported by publisher
Summaries and Reviews
Summary
The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings. Reprint.
Editions
Hardcover
With Nicole Chaison, Susie Cushner (other contributor) |
from William Morrow Cookbooks (May 1, 2006)
9780060792282 | details & prices | 381 pages | 7.75 × 9.50 × 1.25 in. | 2.12 lbs | List price $34.99
About: The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings.
About: The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings.
Paperback
The price comparison is for this edition
Reprint edition from Regan Books (October 30, 2013)
9780061147838 | details & prices | 400 pages | List price $17.99
About: The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings.
About: The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings.
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