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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.
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.
Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was 25. He now runs the popular Efendy restaurant in Balmain and Anason seaside restaurant in Barangaroo, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He's also a judge on Masterchef Turkey.
David Dale is an Australian political journalist, commentator on popular culture, and food and travel writer. In his earlier books, David analysed how Italian cooking charmed the world. Now he's convinced that "Turkish will be the next international phenomenon and Somer the next Ottolenghi."
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 287 |
| ISBN-13: | 9781911632726 |
| ISBN-10: | 1911632728 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Sivriolgu, Somer
Dale, David |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Murdoch Books |
| Maße: | 265 x 202 x 27 mm |
| Von/Mit: | Somer Sivriolgu (u. a.) |
| Erscheinungsdatum: | 06.02.2020 |
| Gewicht: | 1,252 kg |
Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was 25. He now runs the popular Efendy restaurant in Balmain and Anason seaside restaurant in Barangaroo, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He's also a judge on Masterchef Turkey.
David Dale is an Australian political journalist, commentator on popular culture, and food and travel writer. In his earlier books, David analysed how Italian cooking charmed the world. Now he's convinced that "Turkish will be the next international phenomenon and Somer the next Ottolenghi."
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Seiten: | 287 |
| ISBN-13: | 9781911632726 |
| ISBN-10: | 1911632728 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Sivriolgu, Somer
Dale, David |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Murdoch Books |
| Maße: | 265 x 202 x 27 mm |
| Von/Mit: | Somer Sivriolgu (u. a.) |
| Erscheinungsdatum: | 06.02.2020 |
| Gewicht: | 1,252 kg |
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