Turkey: More than 100 Recipes, with Tales from the Road

by Leanne Kitchen

Overview

Turkey's culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country's foods and people that make readers want to drop everything and board the next plane. More than 100 recipes from across seven diverse regions—including the narrow streets of Istanbul, a fishing village on the Aegean, and the sheep-lined roads near Lake Van—showcase the best of Turkish cuisine. Comforts of the countryside and delicacies from the Ottoman Court span every course, from simple meze dishes such as spiced lentil köfte to sophisticated rose and pistachio sweetmeats for dessert. This enduring travelogue makes a perfect gift for ambitious cooks and armchair travelers alike.

Product Details

ISBN-13:	9781452120287
Publisher:	Chronicle Books LLC
Publication date:	11/09/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	272
Sales rank:	233,457
File size:	52 MB
Note:	This product may take a few minutes to download.

About the Author

Leanne Kitchen worked as a professional chef for 14 years. For the past decade she has worked in food and travel publishing, which has taken her all over Asia and the Middle East from her base in Sydney, Australia.

Editorial Reviews

Half travel album, half recipe collection, [Kitchen's] book presents an enticing array of dishes that require only a few exotic ingredients…
—William Grimes

The New York Times Book Review

In her introduction to this collection of more than 100 recipes, Kitchen, an Australian food and travel writer/photographer, concisely describes Turkey’s diverse cuisine. The country finds inspiration in the eight countries that border it, nations as diverse as Greece and Iraq. And within Turkey there are seven separate regions, each with its own culinary variations. But she also confesses that her travels “were fairly random and this is reflected in the recipe content of this book.” Thus, those seeking an organized and comprehensive study might be disappointed. Happier will be those who enjoy a travelogue approach filled with color photos of Turks, foods, and countryside, and augmented with cheery accounts of discovery. Among the book’s eight chapters (organized by ingredient rather than locale) are a section devoted to rice and bulgur dishes such as mussel, dill, and currant pilaf, and a section on meze, which are Turkish appetizers such as warm squash hummus, or octopus with potatoes, olives, and orange-paprika vinaigrette. Soups, breads, vegetables, seafood, and meats are all explored. And for dessert, Kitchen sinks her teeth into such Turkish delights as coffee custard with halva pastries, apple compote with toasted sesame ice cream, and pomegranate gel with a “fairy floss” of cotton candy. (Oct.)

Publishers Weekly