Spice: The Flavors of the Eastern Mediterranean
by Ana Sortun
I guess I often gravitate to a cookbook that addresses a topic I feel as if I can never learn enough about. Spice is a really fun exploration of spices. I particularly love the spice mixes—The Kebab Spice Mix, Turkish Babarat Spice Mix for Lamb. I also love the celebration of dried spices—Za’atar, for example. There are some herbs that are great fresh, like basil, but some dried herbs, like oregano, that are just as tasty when parked in the right dish. Really fun.