Essential Turkish Cuisine

Nonfiction, Food & Drink, International, European, Middle Eastern, Mediterranean
Cover of the book Essential Turkish Cuisine by Engin Akin, ABRAMS (Ignition)
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Author: Engin Akin ISBN: 9781613128718
Publisher: ABRAMS (Ignition) Publication: October 6, 2015
Imprint: Stewart, Tabori & Chang Language: English
Author: Engin Akin
ISBN: 9781613128718
Publisher: ABRAMS (Ignition)
Publication: October 6, 2015
Imprint: Stewart, Tabori & Chang
Language: English

This “long overdue tribute to the richly sensuous food of Turkey” is “handsome, intriguing, and beautifully illustrated” (Mimi Sheraton, former New York Times food critic).

Engin Akin shares her culinary mastery and describes the evolution of Turkey’s diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.

Featuring a wide range of large and small plates—from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country’s rich heritage and brings the spirit of Turkey into your kitchen.

“Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world’s most seductive cuisines.” —Maricel E. Presilla, culinary historian

“A reference. A treasure. A culinary tour de force.” —Steven Raichlen, author of the Barbecue Bible cookbook series

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This “long overdue tribute to the richly sensuous food of Turkey” is “handsome, intriguing, and beautifully illustrated” (Mimi Sheraton, former New York Times food critic).

Engin Akin shares her culinary mastery and describes the evolution of Turkey’s diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.

Featuring a wide range of large and small plates—from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country’s rich heritage and brings the spirit of Turkey into your kitchen.

“Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world’s most seductive cuisines.” —Maricel E. Presilla, culinary historian

“A reference. A treasure. A culinary tour de force.” —Steven Raichlen, author of the Barbecue Bible cookbook series

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