Turkey
Recipes and Tales from the Road
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- £13.99
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- £13.99
Publisher Description
'A visual feast, this cookbook and its colourful images of Turkey and its people will no doubt inspire more than a few cooks away from the kitchen and onto the next plane to Istanbul.’ – Australian Gourmet Traveller
‘Experience Turkey first hand through stunning photos and authentic recipes’ – delicious.
Over 100 contemporary and authentic recipes with stunning food and travel photography, show-casing the unique regional culinary styles of Turkey.
Take an evocative journey into the diverse cuisines and culinary customs of regional Turkey. Food and travel writer, Leanne Kitchen, has roamed the country armed with her camera, keen sense of observation and passion for all things culinary. From spicy red lentil kofte and slow-roasted lamb with pomegranate juice to rose cream meringues and Turkish coffee custard, Leanne unveils not just the inspiration for her collection of authentic and contemporary recipes but the very essence of Turkish hospitality.
PUBLISHERS WEEKLY
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.
