A beautiful, fresh and entertaining exploration of Turkey's regional
cooking culture
Istanbul-born chef Somer Sivrioglu reimagines the traditions of Turkish
cooking with recipes ranging from the great banquets of the Ottoman
Empire to the spicy snacks of Istanbul's street stalls. With every
recipe, Anatolia tells a tale about the rituals, myths, jokes and folk
wisdom of both ancient and modern Turkey. Over 140 dishes are matched
with stunning photographs shot on location and insightful features on
local chefs. This book illuminates how different ethnicities, religions
and cultures come together at the table in a quintessentially Turkish
approach to eating and enjoyment.
Arranged in the form of a typical Turkish eating day, Anatolia
includes:
- Breakfast (simple breads and food on the go)
- Lunch (light meals and kebabs)
- Afternoon Tea (Pastries, Treats and Turkish Coffee)
- Mezze (Sharing Plates and Tasters)
- Dinner (Traditional and Modern Evening Dishes)
With refreshing charm and authenticity, Anatolia takes readers to the
heart of a cuisine that is still evolving after 5,000 years. As Somer
says, "I think I'm simply doing what the peoples of Anatolia have been
doing for millennia - getting the best out of local produce with
techniques tested and proved by my ancestors."
