The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes]

Product Information

Moreover, this volume also includes an introduction showcasing the country’s culinary history exemplified by stunning photography of finished dishes and atmospheric images that light up the beauty and diversity of the Turkish landscape, environment, markets, and people. Musa Daĝdeviren is an acclaimed chef featured in the Netflix documentary series Chef’s Table and the leading authority on Turkey’s unique food traditions. In The Turkish Cookbook, Musa introduces people to the world of vibrant, bold, and aromatic, Turkish food from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples as dips, pilafs, and stews. Based on the memoir Anatolian Days and Nights as the pioneer, Tree of Life introduced more than 100 accessible recipes inspired by Turkish food traditions found in the authors’ travels. All these adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. About the Author:The author of this cookbook is Selin Kiazim. Inspired by her Turkish-Cypriot heritage, which focuses on communal eating, she developed her love of cooking at an early age. She opened Oklava with her business partner Laura Christie in London’s Shoreditch in November 2015. Learn more about her at www.selinkiazim.com. Tree of Life: Turkish Home Cooking the recipes are good, authentic AND it offers advice and info — everything you’d want” – OxfordWillows

The food of ancient India was almost exclusively vegetarian, but with each successive foreign invasion, among whom were the Persians, the Mongols, the Portuguese and the British, meat and different cooking styles were gradually introduced and were adapted to the local cuisine. About the Author: The author of this cookbook is Ghillie Basan. He is the author of several cookbooks such as The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan, Vegetarian Tagines & Couscous, Mediterranean Cookbook, Tagines and Couscous, Moroccan: A Culinary Journey of Discovery (Food Lovers Collection) and so on. Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook Written by a journalist and photographer couple who have spent almost twenty years discovering the country’s very best dishes, Istanbul and Beyond is the most extensive and lushly photographed Turkish cookbook. After reading the condensed history of Ozan’s life, the reader is then treated to the introduction – a condensed history of Turkish cuisine and its ingredients. In their latest study, they set out to find exactly what ingredient in turmeric was having the anti-inflammatory effect.With this book, you are better forgetting greasy late-night doner kebabs but trying the Iskender kebab from the city of Bursa in Northwest Turkey that is filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Divided into chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, and Drinks, everyone can celebrate delicious Turkish dishes with full of exciting flavors and inspiring ideas. He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad. Oklava: Recipes from a Turkish–Cypriot kitchen About the Author:The author of this cookbook is Michelle Anderson. She is the author and ghostwriter of more than 30 cookbooks focused on healthy diets and delicious food. Michelle Anderson ever worked as a professional chef for more than 25 years in fine dining restaurants across North Africa and Ontario, Canada. Now she lives in Temiskaming Shores, Ontario, Canada. Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook] Beginning with Istanbul with the fusion cuisine from the Mediterranean, the Middle East, and Asia, now they invite readers to an unforgettable adventure to the lesser-known provinces, boasting rich and diverse culinary traditions and opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. Suggested menus for winter and summer follow the introduction along with a little section on sauces and condiments. We like this addition! And then it’s the recipes – all 143 of them…

And we really appreciate the fact that all the recipes have their Turkish, as well as the English, titles. This might be a personal thing but, for us, there is nothing more annoying than not knowing the correct name for a Turkish dish (but that’s a long rant for another post). So the book is not just a pretty face, furnishing our bookshelves. It’s practical, too. We’re happy and can’t wait to try more of the recipes! Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage.

Sultan's Kitchen

The Sultan's Kitchen Indian restaurant opened its doors in early May 1983 as a humble BYO at the Toowong-end of Milton Road. Often ignored in other books, the preface and introduction at the beginning of The Sultan’s Kitchen are a good read and make you feel excited to try Özcan Ozan’s Turkish recipes. They’re filled with tales of how, as a child growing up in the city of Izmir, he used to go to the market with his mother while she taught him to choose the best fruits and vegetables.

And what use is a recipe book if you can’t follow the recipes? We come across that problem with some Turkish cookery books we own, but of the recipes we’ve used so far, we can say we’ve had no problems with The Sultan’s Kitchen.If you intend to discover classic and modern Turkish cooking, The Complete Book Of Turkish Cooking is a considerable choice. In this exciting and comprehensive book, Ghillie Basan explores the rich culinary history&traditions of the Turkish people and the evolution of their cuisine. A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C A version of turmeric extract that was free of essential oils was found to most closely match the composition of the commercial supplements. Collecting recipes from several objects such as village home cooks, community bakers, café chefs, farmers, and fishermen, the author has brought up a unique collection of authentic, easy-to-follow recipes that many of them have never before been published in English. Ever succeed in introducing a new world of tastes in the classic A Book of Middle Eastern Food, Claudia Roden now revisits the three countries with the most exciting cuisines today as Morocco, Turkey, and Lebanon and record it in Arabesque.