James Beard Award winning chef Ana Sortun releases her first cookbook this spring, sharing the secrets behind the highly acclaimed cuisine that’s brought her and Oleana such praise.

Spice: Flavors of the Eastern Mediterranean, which is organized by spice groups (think: cumin-coriander-cardamom or saffron-ginger-vanilla), details the ways that certain spices complement one another and how they flavor other foods. More than a hundred dishes plucked from the menu at Oleana grace the pages of Spice, so you can make crispy lemon chicken with za’atar with chopped romaine and cucumber salad with yogurt dressing; and grilled skirt steak with tomato, caramelized butter, and cumin, chickpea and potato terrine, at home in your very own kitchen. Click here to get your hands on your own copy – or, if you’d prefer to leave the cooking to the professionals, you can always call 617.661.0505 to make reservations at Oleana.