TURKISH COOKERY

The Turkish palate has been refined since ancient times and counts amongst its influences the great empires of Byzantium and especially the Ottomans. Turkey’s cuisine thus ranks with distinction alongside the world’s grandest.Sally Mustoe has here amassed a collection of essays, anecdotes, illustrations and recipes from some of the most illustrious names in some of the most accomplished kitchens of the world, Turkish or otherwise. Contributors include Nigella Lawson, Nico Ladenis, Antony Worrall-Thompson, Claudia Roden, Gary Rhodes, Ainsley Harriott and Anton Mosimann, contributing recipes for hummous, meat pies, lamb tagine, yoghurt soup, Turkish delight, aubergine pâté and dolma, respectively. Also weighing in are such experts on regional cuisine as restauranteur Hüseyin Özer of Sofra fame (on sweets); Nevin Halici (on a Konya wedding banquet); Osman Serim (on street food); Mehmet Yalçn (on wines); Sami Zubaida (on market food); Mehmet Kurukahveciler (on coffee); Tu—rul Savkay (on olive oil and breakfast); Vefa Zat (on meze and raki); and many others. Essays include discussion of such food-related issues as musical accompaniment, eating and social relations and the effects of globalisation.
ISBN: 0863560725
Publisher: SAQI BOOKS
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Author: SALLY MUSTOE