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the recipes are good, authentic AND it offers advice and info — everything you’d want” – OxfordWillows This definitive cookbook encompasses all regions of Turkey with its vast variety of culinary influences. It is filled with stunning photographs of beautiful dishes, inspiring people and places, as well as the cultural and culinary history of Turkey."― Leite's Culinaria
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 Becoming friends after finding the same common in love for Turkish food, the two authors had been accompanied together in a cultural adventure tour of Turkey that spanned ten years. Returning from this journey, they decided to call upon Anatolia’s flavors not just by cooking meals every day for friends and families but incorporating in writing a recipe book. 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. Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman Using only the healthiest and freshest ingredients-from fresh fruits and yogurt to vegetables, fish, poultry, and meat - the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. In areas where fish, meat or poultry weren't available, cooks created outstanding recipes that utilized grains, pulses, and vegetables. Since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare.
Publishers Text
The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes." This book offers a delicious blend of both traditional recipes and modern Turkish recipes, ranging from comfort food like lentil soup and pide to exotic dishes like marinated lamb with almond puree.
A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine Online Musa Dağdeviren himself has grown up and lived in Turkey for his whole life. His hometown Nizip lies in the south of Turkey, not too far from Syria. Growing up as the youngest sibling in the family, he used to spend a lot of time with his mother. Through her, he learned about their culture and the foods that go with it.In the 80’s he opened up his first own restaurant, Çiya. This restaurant grew over time, opening up new concepts in the same street and owning their own farm for their produce. He has not limited himself to one type of Turkish cuisine. Instead, he strongly believes that all the different heritages, Azeri, Georgian, Turkish, Aarabic, Armenian, etc. should all be served together. Food is what should bring people together, not push them apart. Chef’s table And it is economical. For example, they will never put a roast on the table. Instead, Turkish cooks will take a pound of meat and mix it with vegetables, grain, rice or lentils, and it will feed six to eight people." read more.... Daĝdeviren investigates the extensive world of Turkish food with 500 recipes featured in a book that is designed to be a core title: encyclopedic and authoritative."― Library Journal Passionate about Turkey food, John Gregory-Smith brings in Turkish Delights the best of the country’s traditional food with 100 regional dishes giving each one his simple and modern spin.
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