The Turkish Cookbook

The Turkish Cookbook: Exploring the Food of a Timeless Cuisine

‘The Turkish Cookbook is a gastronomic stunner. Its launch aligns perfectly with the more pleasant weather and dreams of the lapping waves in warmer climes. It’s easy to fall in love with the dishes of Turkey. There is that enticing combination of the exotic and familiar with the advantage that most of the ingredients can be found in one’s regular supermarket. .’
Mostly Food & Travel, July 2021.

Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air – warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savoury pastries filled with melting cheese; lamb roasting on a spit; aubergines smoking over charcoal; and the scent of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaf along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern Anatolia.

The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again.’ This glorious volume by award-winning author and traveller-cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalizing selection of classic regional recipes.

Publisher ‏ : ‎ Lorenz Books (24 Jun. 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 384 pages
ISBN-10 ‏ : ‎ 0754835154
ISBN-13 ‏ : ‎ 978-0754835158