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About Sanaa Abourezk
Step into Sanaa’s kitchen and learn to recreate some of her favorite gluten free mediterranean dishes. In her cookbooks, Sanaa opens up her kitchen and invites you to recreate for yourself her favorite mediterranean dishes.
Citing her as one of the sources of Sioux Falls’ “new-found culinary fame,” The New York Times called Sanaa Abourezk “something of a renegade” who helped begin an “epicurean trend in this city...almost a decade ago with the Mediterranean fast-food place Sanaa’s Gourmet Mediterranean.”
Sanaa and her culinary style was featured in March of 2016 on The Food Network's "Beat Bobby Flay" (Season 7, Episode 7), and in the summer of 2018, Sanaa was selected to participate in the James Beard Foundation Chef Boot Camp at Glynwood Farm in upstate New York.
Sanaa has a bachelor degree in Agricultural Engineering from Damascus University, as well as a Master's degree in Food and Nutrition from California State Polytechnic University, Pomona.
For more information, visit sanaacooks.com.
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Over 125 vegetarian ways to savor the Mediterranean
Mediterranean mealtime is an event, accompanied by close family and friends, where Western wellness worries are simply managed through healthy eating and living. And while it is a culture filled with fresh, farm-to-table ingredients, many Mediterranean cookbooks’ meat-centric meals leave users seeking vegetarian recipe conversions. Let The Vegetarian Mediterranean Cookbook be your guide to delectable, all-vegetarian recipes passed down from the countries surrounding the Mediterranean Sea—from Spain to Syria.
Whole, simple ingredients and timeless recipes are the effortless secret to the healthy Mediterranean standard of living. From recipes like Moroccan-Style Vegetable and Olive Tagine to Fresh Sauce Pasta, along with standard staples like Hummus and Basil, The Vegetarian Mediterranean Cookbook brings the region’s famous freshness and flavors into your home.
This Mediterranean cookbook includes:
- Authentically Mediterranean—Learn the meticulous vegetarian take on cooking philosophies of the region like infusing oils and a focus on texture.
- Live globally, shop locally—This Mediterranean cookbook is filled with recipes sourced at local supermarkets, proving virtually all vegetarian ingredients are easily accessible.
- Tips and tricks—Bursting with simple shortcuts and ideas to make cooking easier, get the most out of your ingredients, and enhance flavor with this Mediterranean cookbook.
The Vegetarian Mediterranean Cookbook will take you on a culinary expedition of a wide variety of cultures with distinct cuisines.
If you are serious about escaping food allergies and pursuing healthy eating, you need only to spend more time in your kitchen cooking from scratch rather than spending time in the aisles of supermarkets, or watching cooking shows on television while eating a frozen dinner.
Since publishing her first gluten-free book, Sanaa challenged myself to create recipes that everyone in the family can enjoy, whether or not they are sensitive to gluten.
Based on cuisine from the Eastern Mediterranean to Southern Europe and North Africa, the recipes in this cookbook are simple, easy to make, and will entice you back to the kitchen to once again cook what can be healthy and tasty food.
About the author: Sanaa Abourezk is a critically acclaimed chef, restaurateur, author and nutritionist who loves the challenge of creating delicious recipes that can be adopted for different dietary needs. Sanaa has a degree in Agricultural Engineering and a Masters in Nutrition from Cal Poly. She also trained at Le Cordon Bleu in Paris and with Master Chef, Masha Innocenti in Italy. Sanaa provides regular counsel to individuals suffering from food allergies and those who have chosen the vegetarian or vegan lifestyle.
In addition to managing her restaurant, consulting, crafting recipes and cookbooks, Sanaa is an active industry writer, speaker, consultant and teacher on the subjects of health, nutrition, cooking, food allergies/sensitivities, vegetarian, vegan and gluten-free cooking. She is also an active “green restaurant” participant and proponent, working actively to educate others on how to create a more sustainable and environmentally responsible restaurant.