Author: Sevtap Yuce
Publisher: Hardie Grant Books
ISBN: 174358069X
Category : Cooking
Languages : en
Pages : 255
Book Description
Let Turkish Meze help you rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was seventeen and learned English while working in a patisserie in Sydney. Sevtap also worked for Bill Granger before a sea change took her to Angourie in the Northern Rivers of New South Wales. Beachwood, Sevtap’s first restaurant, opened in 1994. The vibrant cafe is now located in Yamba, where tourists and locals alike delight in her two great passions: cooking and looking after people. Turkish Meze is Sevtap’s second cookbook, following on from the success of her first, Turkish Flavours.
Turkish Meze
Author: Sevtap Yuce
Publisher: Hardie Grant Books
ISBN: 174358069X
Category : Cooking
Languages : en
Pages : 255
Book Description
Let Turkish Meze help you rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was seventeen and learned English while working in a patisserie in Sydney. Sevtap also worked for Bill Granger before a sea change took her to Angourie in the Northern Rivers of New South Wales. Beachwood, Sevtap’s first restaurant, opened in 1994. The vibrant cafe is now located in Yamba, where tourists and locals alike delight in her two great passions: cooking and looking after people. Turkish Meze is Sevtap’s second cookbook, following on from the success of her first, Turkish Flavours.
Publisher: Hardie Grant Books
ISBN: 174358069X
Category : Cooking
Languages : en
Pages : 255
Book Description
Let Turkish Meze help you rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was seventeen and learned English while working in a patisserie in Sydney. Sevtap also worked for Bill Granger before a sea change took her to Angourie in the Northern Rivers of New South Wales. Beachwood, Sevtap’s first restaurant, opened in 1994. The vibrant cafe is now located in Yamba, where tourists and locals alike delight in her two great passions: cooking and looking after people. Turkish Meze is Sevtap’s second cookbook, following on from the success of her first, Turkish Flavours.
Ozlem's Turkish Table
Author: OEZLEM. WARREN
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304
Book Description
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304
Book Description
The Turkish Cookbook
Author: Musa Dagdeviren
Publisher: Phaidon Press
ISBN: 9780714878157
Category : Cooking
Languages : en
Pages : 0
Book Description
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Publisher: Phaidon Press
ISBN: 9780714878157
Category : Cooking
Languages : en
Pages : 0
Book Description
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Anatolia
Author: Somer Sivrioglu
Publisher: Allen & Unwin
ISBN: 1760873063
Category : Cooking
Languages : en
Pages : 743
Book Description
Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Every dish tastes better when it comes with a good story. Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture. Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
Publisher: Allen & Unwin
ISBN: 1760873063
Category : Cooking
Languages : en
Pages : 743
Book Description
Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Every dish tastes better when it comes with a good story. Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture. Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
Middle Eastern Cookery
Author: Arto der Haroutunian
Publisher: Grub Street Publishers
ISBN: 1908117893
Category : Cooking
Languages : en
Pages : 737
Book Description
“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come” (The Oxford Time). This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry. Middle Eastern Cookery explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.
Publisher: Grub Street Publishers
ISBN: 1908117893
Category : Cooking
Languages : en
Pages : 737
Book Description
“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come” (The Oxford Time). This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry. Middle Eastern Cookery explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.
Istanbul Cult Recipes
Author: Pomme Larmoyer
Publisher: Allen & Unwin
ISBN: 1952535263
Category : Cooking
Languages : en
Pages : 386
Book Description
Celebrates the city of Istanbul, with its unique situation between Europe and Asia; and its ever-popular cuisine. Istanbul Cult Recipes invites you to explore an ancient and captivating city through its cuisine - a vast gastronomic culture spanning centuries and influences, from Europe, the Middle East, Central Asia and the Mediterranean. Istanbul's long-standing love affair with food is reflected in the delicacies on offer at all hours of the day and night. The streets of the city pulse with restaurants, cafes and street vendors - each selling their version of dishes beloved throughout Turkey: addictive street food; elegant and contemporary restaurant cuisine; and the fresh, healthy dishes cooked in homes across the country. The recipes mirror this diversity. Take your pick of lively Turkish breakfasts; linger over delectable little plates of meze; try your hand at making breads and kebabs sold from the city's food carts, and master the art of making sweets such as baklava, helva and, of course, the unctuous Turkish delight. With maps highlighting some of the author's favourite food destinations, and profiles on some of the city's proprietors and chefs, let Istanbul Cult Recipes envelop you in its passion for Turkish food.
Publisher: Allen & Unwin
ISBN: 1952535263
Category : Cooking
Languages : en
Pages : 386
Book Description
Celebrates the city of Istanbul, with its unique situation between Europe and Asia; and its ever-popular cuisine. Istanbul Cult Recipes invites you to explore an ancient and captivating city through its cuisine - a vast gastronomic culture spanning centuries and influences, from Europe, the Middle East, Central Asia and the Mediterranean. Istanbul's long-standing love affair with food is reflected in the delicacies on offer at all hours of the day and night. The streets of the city pulse with restaurants, cafes and street vendors - each selling their version of dishes beloved throughout Turkey: addictive street food; elegant and contemporary restaurant cuisine; and the fresh, healthy dishes cooked in homes across the country. The recipes mirror this diversity. Take your pick of lively Turkish breakfasts; linger over delectable little plates of meze; try your hand at making breads and kebabs sold from the city's food carts, and master the art of making sweets such as baklava, helva and, of course, the unctuous Turkish delight. With maps highlighting some of the author's favourite food destinations, and profiles on some of the city's proprietors and chefs, let Istanbul Cult Recipes envelop you in its passion for Turkish food.
The Little Foods of the Mediterranean
Author: Clifford Wright
Publisher: Harvard Common Press
ISBN: 9781558322271
Category : Cooking
Languages : en
Pages : 548
Book Description
Mediterranean food expert Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of traditional Mediterranean appetizers, snacks, and little foods.
Publisher: Harvard Common Press
ISBN: 9781558322271
Category : Cooking
Languages : en
Pages : 548
Book Description
Mediterranean food expert Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of traditional Mediterranean appetizers, snacks, and little foods.
Istanbul Eats
Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173
Book Description
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173
Book Description
Vegetarian Turkish Cooking
Author:
Publisher: Frog Books
ISBN: 9781583940389
Category : Cooking
Languages : en
Pages : 278
Book Description
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.
Publisher: Frog Books
ISBN: 9781583940389
Category : Cooking
Languages : en
Pages : 278
Book Description
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.
Istanbul and Beyond
Author: Robyn Eckhardt
Publisher: Houghton Mifflin Harcourt
ISBN: 0544444310
Category : Cooking
Languages : en
Pages : 355
Book Description
The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country's very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, caf chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: "The Imam Fainted" Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.
Publisher: Houghton Mifflin Harcourt
ISBN: 0544444310
Category : Cooking
Languages : en
Pages : 355
Book Description
The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country's very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, caf chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: "The Imam Fainted" Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.