Sarah Hodge

Food writer and cookbook reviewer

Ana’s first book “Spice” is one of my absolute favorites in my large collection, and her new “Soframiz” is my Top Book of 2016. Full of the delightful baked goods and homestyle dishes of the Middle East, from Lebanese flatbread “pizzas” to homemade yufka dough and stuffed breads, breakfasts (shakshouka, egg-fried rice with sujuk, flower pogaca rolls) to blissful desserts like date espresso ma’amoul, marzipan cookies with figs and walnuts, chocolate hazelnut baklava, and Persian love cake, “Soframiz” is rounded out with a large range of pantry staples such as pickled veggies, homemade spice blends, and pumpkin jam.

Roger Phillips

Foraging and wild food expert