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.
from the publisher
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.
In Nonna’s Kitchen by Carol Field celebrates and preserves the traditional regional cooking of Italy, as recounted by dozens of Italian grandmothers. To celebrate the recent addition of this critically-acclaimed title to ckbk, we explore grandmother-inspired recipes from across our cookbook collection.