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A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine Online A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C Each recipe in this book is fun for everyday eating and entertaining. With a primer on essential ingredients and techniques, readers will feel being transported to the markets and kitchens of the Middle East. In the 80’s he opened up his first own restaurant, Çiya. This restaurant grew over time, opening up new concepts in the same street and owning their own farm for their produce. He has not limited himself to one type of Turkish cuisine. Instead, he strongly believes that all the different heritages, Azeri, Georgian, Turkish, Aarabic, Armenian, etc. should all be served together. Food is what should bring people together, not push them apart. Chef’s table Moreover, this volume also includes an introduction showcasing the country’s culinary history exemplified by stunning photography of finished dishes and atmospheric images that light up the beauty and diversity of the Turkish landscape, environment, markets, and people.
He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad. Oklava: Recipes from a Turkish–Cypriot kitchen With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Celebrating the culinary delights of this area in a way no cookbook has done before, Oklava: The Cookbook brings up recipes that all simply come from the “rolling pin” of the author’s grandmother. About the Author:The author of this cookbook is Ozcan Ozan, a thirty-year experienced chef who grew up in Turkey. Before coming to Boston and attended the Cordon Bleu cooking school in Paris, he cooked professionally in Europe and Turkey until he became executive chef. Musa Dagdeviren is the most acclaimed chef in Turkey and the author of The Turkish Cookbook. He runs three successful restaurants in the heart of Istanbul, and a foundation devoted to rediscovering Turkish culinary heritage. In this latest offering, Musa shares the culturally rich foods of his homeland, with dishes deeply rooted in the Mediterranean and Middle Eastern traditions.Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage.
About the Author: The author of this cookbook is Ghillie Basan. He is the author of several cookbooks such as The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan, Vegetarian Tagines & Couscous, Mediterranean Cookbook, Tagines and Couscous, Moroccan: A Culinary Journey of Discovery (Food Lovers Collection) and so on. Arabesque: A Taste of Morocco, Turkey, and Lebanon: A CookbookThe photographs were the only thing disappointing in this book. Some photos are just boring to watch, without the whoo factor that we’re used to seeing in other Phaidon Books. Besides this, we would love to see more photos of the final dishes. In some cases, especially when you don’t know the recipe, a photo would be useful. For instance, readers will enjoy reading about her conversation with a retired teacher who introduced her to a recipe for patlicanli ekmek, an eggplant and beef sandwich popular in Gaziantep. Based on the memoir Anatolian Days and Nights as the pioneer, Tree of Life introduced more than 100 accessible recipes inspired by Turkish food traditions found in the authors’ travels. All these adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.
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