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.
Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking….More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey.
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