352 pages : color illustrations ; 27 cm
"The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts. Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country's very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, cafe chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: "The Imam Fainted" Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English."--Publisher information.
"A Rux Martin book."
Includes bibliographical references (page 343) and index.
Recipes by category -- Introduction -- Stocking your Turkish pantry -- Glossary -- Workers' canteens, street fare & multiethnic past, Istanbul -- Fish, corn & greens, the Black Sea -- Beef & dairy, the northeast -- High pasture, wild herbs & sheep, Van & Hakkâri -- Urfa peppers & Silk Road spices, the southeast -- Olives, pomegranates & chiles, Hatay province -- Wheat, legumes & lamb, north-central Anatolia -- Basics & daily dishes.
Istanbul and beyond