This βlong overdue tribute to the richly sensuous food of Turkeyβ is βhandsome, intriguing, and beautifully illustratedβ (Mimi Sheraton, former New York Times food critic).
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Engin Akin shares her culinary mastery and describes the evolution of Turkeyβs diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
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Featuring a wide range of large and small platesβfrom Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to CrΓͺpes with Tahini and PekmezβAkin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyβits bustling markets, its food, and its traditionsβAkin shares the countryβs rich heritage and brings the spirit of Turkey into your kitchen.
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βHere is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the worldβs most seductive cuisines.β βMaricel E.Β Presilla, culinary historian
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βA reference. A treasure. A culinary tour de force.β βSteven Raichlen, author of the Barbecue Bible cookbook series