The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond (Cookbooks) - Softcover
Illuminating tales of history and culture, with over 100 photographs featured-mouth-watering recipes, stunning pictures, and evocative location shots.
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About the Author:
Sarah Woodward first became fascinated with the lands of the former Ottoman Empire when reading history at Trinity College, Cambridge. She has since traveled widely in the region, from the Balkans to Egypt and Yemen, across Turkey and throughout Syria and Lebanon, picking up recipes along the way. Her cookbooks include Oranges & Lemons, The Classic Mediterranean Cookbook, and Tastes of North Africa. She is a regular contributor to Condé Nast Traveller, Wine, and Red magazines and is Food and Drink Editor of bol.com.
From Booklist:
Jan Baldwin is a leading international photographer of food and interiors. Her photographs illustrate one other Interlink cookbook, The African Kitchen. Her work appears regularly in The World of Interiors, Harpers & Queen, and leading international newspapers.
Although contemporary Turkey's cooking has found welcome in many U.S. cities, few are familiar with its culinary ancestor, the imperial table of the Ottomans. Sarah Woodward has compiled recipes from that era and has updated them just enough to make the dishes reproducible in modern kitchens. The Ottoman Kitchen, as Woodward reconstructs it, emphasizes quick cooking and commonly available ingredients. Recipes abound with fresh pomegranates, nuts, yogurt, cheeses, parsley, and mint. Only a few ingredients, such as pomegranate molasses, demand special trips to Middle Eastern markets. When meat is used, it's usually lamb, but many recipes call for chicken or other poultry. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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- PublisherInterlink Books
- Publication date2002
- ISBN 10 1566564328
- ISBN 13 9781566564328
- BindingPaperback
- Number of pages144
- IllustratorBaldwin Jan
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond (Cookbooks)
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Ottoman Kitchen : Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond (Cookbooks) by Woodward, Sarah, Woodward, Surah, Spillman, David [Paperback ]
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The Ottoman Kitchen Format: Paperback
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Ottoman Kitchen (Paperback)
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Book Description Paperback. Condition: new. Baldwin, Jan (illustrator). Paperback. Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolemono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. The Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a cuisine that is considered one of the world's greatest and most eclectic. This book explores this tradition, offering a collection of practical recipes for up-to-date versions of classic dishes. 100+ color photos. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781566564328
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond (Cookbooks)
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond (Cookbooks)
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond (Cookbooks)
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond
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