Anatolia: Adventures in Turkish Cooking by Somer Sivrioglu and David Dale
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Yoğurt (page 18)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Tomato paste (page 24)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Pomegranate molasses (page 24)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Bulgur pilav (page 27)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Rice pilav (page 27)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Yufka pastry sheets (page 27)
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Pepper paste (Salça) (page 32)
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Pickling (Turşu) (page 35)
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Sesame rings (Simit) (page 43)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Pan-fried bread (Bazlama) (page 44)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Finger pide (Tirnakli pide) (page 45)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Clotted cream with rose jam (Yalanci kaymak) (page 54)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Minted yoğurt balls (Labne) (page 59)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Black Sea fondue (Kuymak) (page 65)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Pistachio pancakes with clotted cream (Katmer) (page 66)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Grape leather stuffed with walnuts (Pestil) (page 71)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Liver kebaps (Cartlak kebabi) (page 72)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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The sleeping figs (Incir uyutmasi) (page 77)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Spicy sausage with eggs (Sucuklu yumurta) (page 79)
from Anatolia: Adventures in Turkish Cooking Anatolia by Somer Sivrioglu and David Dale
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Notes about this book
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- ISBN 10 1743360819
- ISBN 13 9781743360811
- Linked ISBNs
- 9781743360491 Hardcover (Australia) 2/25/2015
- 9781925266016 eBook (United Kingdom) 3/1/2015
- Published Apr 09 2015
- Format Hardcover
- Page Count 360
- Language English
- Countries United Kingdom
- Publisher Murdoch Books
Publishers Text
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.
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