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.
Food writer and culinary guide