Anatolia : adventures in Turkish cooking

'Anatolia' is a beautifully illustrated exploration of classic Turkish cuisine and culture, adapted for modern life. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey. Somer and David bring us more than 150 accessible recipes with rich colour photographs shot on location in Turkey. Also included are feature spreads on local Turkish chefs and producers and their specialities, adding another fascinating layer to the book. Take a unique glimpse into the worlds of old and new Turkey with this beautiful, multidimensional cookbook.;COVER; TITLE; CONTENTS; DEDICATION; ABOUT THE AUTHORS; DAVID'S PREFACE; SOMER'S PREFACE; ESSENTIALS HISTORY, INGREDIENTS & TECHNIQUES; THE FIFTEEN FAVOURITE INGREDIENTS; THE WINES OF ANATOLIA; A BEGINNER'S GLOSSARY; THE TEN TOP TECHNIQUES; BREAKFAST; SESAME RINGS; PAN-FRIED BREAD; FINGER PIDE; BALKAN-STYLE BRIOCHE STUFFEDWITH POTATO AND CHILLI; BLACK SEA CORNBREAD WITH LEEKS AND WHITEBAIT; KAYMAK AT PANDO'S; CLOTTED CREAM WITH ROSE JAM; MINTED YOĞURT BALLS; TROLLED PASTRY CIGARS WITHFETA AND PARSLEY; ROLLED PASTRY WITHSPINACH AND FETA; KURDISH-STYLE ROLLED PASTRYWITH HAZELNUTS COVER TITLE CONTENTS DEDICATION ABOUT THE AUTHORS DAVID'S PREFACE SOMER'S PREFACE ESSENTIALS HISTORY, INGREDIENTS & TECHNIQUES THE FIFTEEN FAVOURITE INGREDIENTS THE WINES OF ANATOLIA A BEGINNER'S GLOSSARY THE TEN TOP TECHNIQUES BREAKFAST SESAME RINGS PAN-FRIED BREAD FINGER PIDE BALKAN-STYLE BRIOCHE STUFFEDWITH POTATO AND CHILLI BLACK SEA CORNBREAD WITH LEEKS AND WHITEBAIT KAYMAK AT PANDO'S CLOTTED CREAM WITH ROSE JAM MINTED YOĞURT BALLS TROLLED PASTRY CIGARS WITHFETA AND PARSLEY ROLLED PASTRY WITHSPINACH AND FETA KURDISH-STYLE ROLLED PASTRYWITH HAZELNUTS BLACK SEA FONDUEPISTACHIO PANCAKES WITH CLOTTED CREAM GRAPE LEATHER STUFFED WITH WALNUTS LIVER KEBAPS THE SLEEPING FIGS SMASHED EGGS WITH BULLHORNPEPPERS AND TOMATO SPICY SAUSAGE WITH EGGS POACHED EGGS IN GARLIC YOĞURTAND PAPRIKA CRETAN EGGS WITH WILD WEEDS FIERY LAMB AND RICE SOUP LUNCH PURSLANE AND ANCIENT GRAINS STEW 'MOTHER AND DAUGHTER' (DUMPLING AND CHICKPEA STEW) SUMMER VEGETABLE CASSEROLE BEEF GOULASH GRANDMA'S BREAD AND BEEF STEW 'SPLIT BELLY' (BAKED EGGPLANT STUFFED WITH BEEF) 'THE PRIEST FAINTED' (BRAISED EGGPLANT STUFFED WITH PEPPERS AND TOMATOES) BAKED WHITE BEANS WITH SPICE-CURED BEEF'STORYTELLER SOUP' (LAMB AND BEEFBALL SOUP) THIN-CRUST PIDE WITH SPICY LAMB TOPPING PIDE WITH FOUR CHEESES HALF MOON PASTRY WITH BEEF AND CHILLI FLAKY PASTRY WITH LAMB AND PEAS WATER PASTRY WITH FETA AND KALE EGG PASTA WITH WALNUT AND BOTTARGA TWICE-COOKED MINI BEEF DUMPLINGS MARRIED AND FEASTED IN ANATOLIA WEDDING SOUP WITH CHICKEN AND YOĞURT 'EZO THE BRIDE' (RED LENTIL AND BULGUR SOUP) LAMB AND BARLEY PORRIDGE 'SPOON SALAD' (CHOPPED TOMATO, WALNUT AND SUMAC SALAD) WILD THYME AND BLOOD ORANGE SALAD WHITING SANDWICH WITH TARATOR PICKLED CARROT AND BEETROOT JUICEMINTED YOĞURT SHAKE KIDS' SOGGY BURGER VEAL MEATBALLS WITH WHITE BEAN AND TAHINI SALAD 'LADIES' THIGHS' (VEAL MEATBALLS WITH RICE AND EGGS) LAMB KEBAPS WITH BARBECUED SALAD CHICKEN KEBAPS WITH PRUNE ORZO PILAV HOME-STYLE VEAL DÖNER KEBAP LOQUAT KEBAPS 'THE GENTLE KEBAP' (LAMB AND SMOKED EGGPLANT) AFTERNOON TEA SAFFRON-LAYERED RICE PUDDING 'TRICKSTER'S POTSTICKER'(BURNT MILK AND MASTIC PUDDING) APPLE AND CINNAMON TEA CHOCOLATE DATES BEBEK ALMOND TRUFFLES MERSİN CARROT AND COCONUT BALLS NOAH'S ARK PUDDING STRAWBERRY AND ROSE SNOW CONE FORK BISCUITSKAVALA COOKIES WHERE THE BEST BAKLAVA BEGINS TRADITIONAL PISTACHIO BAKLAVA BLACK SEA ROLLED BAKLAVA 'THE GENERAL'S COMMAND'(HAZELNUT AND MILK BAKLAVA) OTTOMAN DONUTS APRICOT AND WALNUT DOLMAS BOZA 'BEER' WITH TOASTED CHICKPEAS BASIL LEMONADE SEMOLINA DOMES TURKISH DELIGHT THE NEVERENDING SHERBET KAHVE-TURKISH COFFEE WITH ADDED PATIENCE MEZE POMEGRANATE HUMUS WITH SPICY SAUSAGE MUM'S BROAD BEAN PÂTÉ POOR MAN'S SAFFRON AND CARROT DIP CHILLI AND CAPSICUM SALSA CHARRED EGGPLANT SALAD GREEN OLIVE AND WALNUT SALAD NIMROD'S VENISON TARTARE RED LENTIL MEATBALLS Re-imagining the traditions of Turkish cuisine in images, stories and delicious recipes.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, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour. 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, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey. More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour. We called this book Anatolia because that word best conveys the history and diversity of a land that only started using the term Türkiye (Land of the Turks) in the eleventh century, and only became the Turkish Republic in 1923. The word Anatolia is used to show that our book includes the delicious Arab, Armenian, Assyrian, Balkan, Greek, Jewish, Kurdish and Romany contributions to the way Turks eat. Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey, lightened and adapted for modern life.