About book Spice: Flavors Of The Eastern Mediterranean (2006)
I think I have to officially give up on "reading" this book. Don't get me wrong, I've enjoyed what I have read of this. Each section is organized by "spice" so there may be a mix of sweet and savory or breakfast and dinner all in one chapter. The recipes make my mouth water; the stories inspire dreams of travel (and the many tastes en route); and I have dog-eared a number of pages to test at home (sorry, mom). That being said, these recipes overwhelm me as a home cook. I have no intention of stocking my spice rack with the many flavors explored in each chapter, nor traveling to various markets to find them only to spend crazy amounts for a recipe. I'm not that dedicated. But I did gain a new appreciation for the commitment to authentic Mediterranean food. For the amount of time that goes into some of these dishes, no wonder they amaze my taste buds. Until I can commit to these recipes myself, I'll happily visit Sofra in Belmont (Sortun's bakery/cafe), Fordees in Watertown (always order extra pickled turnips and fresh falafel), and Cafe Barada in Cambridge (again, mouth watering at thought). Of course, I could keep reading so that I know what to order at Oleana (Sortun's restaurant) but I've read enough to know it's likely all good. Anyone in?
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