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Books : Cooking, Food & Wine : Regional & International : European : Turkish
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Tangy egg-lemon soup. Vegetable-stuffed eggplants sautéed in fragrant olive oil. Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by expert chef Özcan Ozan in The Sultan's Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan.
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With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but its culinary wonders. In Turquoise Greg and Lucy Malouf visit spice markets and soup kitchens enjoy fish sandwiches on the Bosphorus and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites such as Little Kefta Dumplings in Minted Yogurt Sauce while many more—from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream—are Greg's own flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs Turquoise is a chance to share in this unforgettable Turkish journey.
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Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
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The best vegetarian cookbook, from the greatest vegetarian chef .
"This is not only the best vegetarian restaurant in Ireland, but one of the best restaurants of any kind." So states Frommers in their 2003 Guide to Ireland. Café Paradiso is an unassuming little restaurant in the heart of Cork City in Ireland yet it has been hailed far and wide as "the best vegetarian restaurant in Europe" and so is a contender for best vegetarian restaurant in the world. Fodors claims it "serves Mediterranean-style food, which is so tasty that even dedicated meat-eaters forget it's vegetarian". The reason for all this praise is the owner and chef, Denis Cotter, a quiet unassuming man, not unlike his restaurant, who, like all great chefs, is an obsessive. His obsession is to create the most exciting vegetarian dishes possible with the freshest possible produce, an ambition he has realized with remarkable success. In this book he serves up 140 recipes that make the very best of whatever vegetables are freshest at any given time of the year. Cotter's The Café Paradiso Cookbook has been hailed, in the Bridgestone Guide to Ireland, as "the best cookbook ever written by a working chef."
Winner of the Gourmand World Cookbooks Award for Best Vegetarian Cookbook
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For the traveller, Turkey is a feast even when you're not eating; a banquet of plenty expressed in colours, smells and customs. In this unique guide to the culture of food and drink in Turkey, you'll discover that with every scoop of pilav, or swig of raki, you learn more about the essence of Turkish culture. Afiyet olsun!
- an exploration of the regional influences which make up Turkish cuisine
- an intimate guide to home cooking, traditions and celebrating with food
- the definitive culinary dictionary, a quick reference glossary and useful phrases for every food & drink occasion
- tantalising photography & recipes
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Robertson relates a series of captivating and delightful travel adventures in the first half of the book, unveiling the wonders of Turkey—from the ancient cities of Ankara to the spas at Bursa to the small village bazaars, where fresh vegetables line stone pathways and aged stucco homes. The second portion is dedicated to vegetarian foods and recipes. Over one hundred Turkish dishes, including Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and the ever-popular Baklava, await the cook wanting to explore Turkish cuisine.
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Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond.The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured-stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolémono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chicken and Albanian liver, whose very names denote their origins.
This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines.
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In this exciting and comprehensive new book, Ghillie Basan explores the rich culinary history, culture and traditions of the Turkish people, the evolution of their cuisine, and the classic dishes that are known and loved all over the world.
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With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.
This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.
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The secrets of the Turkish kitchen are finally revealed by Chef Angie Mitchell, in her new cookbook. Secrets of the Turkish Kitchen leads us through the Turkish kitchen and Turkish styles of cooking in a straight-forward, easy to understand and user friendly manner. From classic and familiar dishes like Ezo Gelin orbasi (Daughter in law's soup) and Kuru Kfte (Crispy picnic meatballs), to the more exotic Uskurmru Dolmasi (Mackarel stuffed with nuts and spices) or Patlicanli I Pilav (Aromatic aubergine pilaf) this book will definitely inspire your cooking. It is perfect for gourmet cooks who want to expand their repertoire and also for amateur cooks new to Turkish cooking.
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Discover the mouthwateringly senual flavors of a classic cuisine with a blend of 75 authentic and contemporary recipes.
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Contemporary Turkish Cooking is a new take on one of the world's richest and most flavorful cuisines. Turkish author Zorlu's synthesis of traditional Turkish home cooking and modern world cuisine is presented in an attractive and easy-to-follow format, along with colorful photographs. The 174 recipes emphasize healthful, fresh ingredients and cover all occasions and types of dishes. Recipes are bilingual in English and Turkish.
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The traditional dishes featured in A Taste of Turkish Cuisine make use of a variety of beans, grains, fresh fruits, vegetables, herbs, and, of course, yogurt, one of Turkey's most important contributions to international cuisine. Simple yet rich in flavors, Turkish cuisine resounds of its varied influences, which range from Chinese and Mongolian to Persian and Greek. A history of Turkey's culinary traditions accompanies the 187 recipes, as well as glossaries of commonly used ingredients and Turkish cooking terms."In Turkey we talk about individuals with `tasty hands,'" writes Nur İlkin. "This implies that they have wonderful recipes and are excellent cooks. I hope you will find that I have `tasty hands' and I hope you will acquire some `tasty hands' by preparing my recipes."
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One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. The Ottoman Kitchen explores the culinary traditions of the region, the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured-stunning recipe pictures and evocative location shots of modern-day life.
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We immerse ourselves first in a dozen "Traveler's Tales" describing the Robertson's experiences--clambering among Lydian rock tombs, taking a ferry up the Bosporus, exploring the ancient cities of Ankara and Istanbul. These adventures entice us into the second part of the book, which presents classic Turkish dishes--such as Fried Mussels, Stuffed Grape LEaves, Ciscassian Chicken, Raki Shrimp with Feta Cheese, and Baklava.
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Turkey's fascinating history and unusual geography created a rich and diverse culinary tradition. Turkish Cooking explores the healthy, nutritious and delicious recipes inspired by this tradition, including such authentic favorites as Turkish Delight, Baklava and Braised Lamb. From fresh seafood to spicy meat skewers, stuffed vegetables to lots of nuts, grains, olives, figs and fruits, this amazing array of impressive dishes will delight everyone from the food connoisseur to the health conscious.
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