The cuisines of neighboring Greece and Turkey share many similarities. You'll find dolma, baklava and cucumber and yogurt salads aplenty on menus in both nations. But each country's food also bears its unique characteristics. Together these rich and varied cuisines comprise some of the finest and most delectable of Mediterranean fare. Let your mind linger on soulful bowls of moussaka, fulsome spreads of meze, spice infused kebabs and smoky eggplant dips. Discover the commonalities and indulge in the distinctions by way of these engaging, indepth cookbooks.
Co-authors Somer Sivrioglu and David Dale kick off this context-rich collection, arranged to resemble a typical Turkish eating day, with a recipe for simit, a sesame-seed encrusted halo of bread that’s ubiquitous across the Eurasian country. Other dishes, which highlight Greek and Jewish influences, include Nettle and Feta Fritters, a Prawn and Haloumi Casserole, and several spins on baklava.
The Turkish cook and writer Nevin Halici presents 200 moreish recipes in this truly authentic and unique cookbook. The ingredients and regional specialties featured are paired with history on how palace cooking in the Ottoman Empire evolved to become what is now modern day Turkish cuisine.
In this award-winning cookbook, Athenian journalist Aglaia Kremezi transports readers to her homeland, sharing her personal selection of 135 regional dishes made from easily accessible ingredients. Featuring stunning food and location photography, this book will change the way you think about food. Kremezi’s delightful writing includes history, mythology, religion and folklore, providing a fascinating look at this unique and advantageous diet.
Inspired by his popular Yashim detective series of books, in which the lead crime-solver is also an amateur Ottoman Empire chef, historian Jason Goodwin weaves recipes from his fiction—Yogurt Soup With Rice and Mint, Assassin’s Steak Tartare, Fig Pudding—into this five-chapter masterpiece. The result is a feast for the sense, fit for Topkapi Palace!
After being forced to flee his birthplace, Thailand, Luke Ngyuen and his family settled in Australia. Of Vietnamese descent, Ngyuen is now chef-owner of the award-winning Sydney restaurant, Red Lantern, and author of bestselling cookbooks including The Songs of Sapa and Indochine. His TV work includes 'MasterChef Australia', 'Food Safari' and 'Luke Nguyen's Vietnam'.
David Tanis is a chef, New York Times food columnist and acclaimed author whose book, A Platter of Figs, was named one of the 50 best cookbooks ever written by Britain’s Observer newspaper. David’s professional career includes nearly 25 years at seminal restaurant Chez Panisse, in Berkeley, California.
The author of 6 cookbooks, Levi Roots is a British-Jamaican reggae musician, television personality, celebrity chef and entrepreneur based in London. His Reggae Reggae hot sauce became a hit after featuring on BBC TV show 'Dragon's Den'.
Australian journalist, David Dal,e writes and talks about food, travel, popular culture and anthropology, and teaches journalism at the University of Technology Sydney. His 14 books include: The Art of Pasta (with Lucio Galletto); Anatolia - Adventures in Turkish Cooking (with Somer Sivrioglu); Essential Places - A book about ideas and where they started; and The Little Book of Australia.
Emily Dilling the author of My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. She moved to Paris in 2005 from her native California and began exploring the cities markets, restaurants, and cafés. In 2010 she founded the blog Paris Paysanne, where she writes about her favorite addresses and artisans in the city. She is also the producer and host of the Paris Paysanne Podcast. Emily currently lives in the Loir-et-Cher region of France, where she writes and works in the grapevines.
Michele Cranston has been cooking and styling for 25 years in a career that has included working in various restaurants, setting up an acclaimed café, cooking creatively for a food production company in London and writing about food. She was the Food Editor at marie claire magazine for 5 years and has written 10 books under the marie claire title. She recently published a new book, ‘A Simple Table’ under her own name.