Essential Turkish Cuisine
Engin Akin
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This âlong overdue tribute to the richly sensuous food of Turkeyâ is âhandsome, intriguing, and beautifully illustratedâ (Mimi Sheraton, former New York Times food critic).
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Engin Akin shares her culinary mastery and describes the evolution of Turkeyâs diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
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Featuring a wide range of large and small platesâfrom Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to CrÃĒpes with Tahini and PekmezâAkin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyâits bustling markets, its food, and its traditionsâAkin shares the countryâs rich heritage and brings the spirit of Turkey into your kitchen.
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âHere is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the worldâs most seductive cuisines.â âMaricel E. Presilla, culinary historian
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âA reference. A treasure. A culinary tour de force.â âSteven Raichlen, author of the Barbecue Bible cookbook series
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Engin Akin shares her culinary mastery and describes the evolution of Turkeyâs diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking.
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Featuring a wide range of large and small platesâfrom Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to CrÃĒpes with Tahini and PekmezâAkin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkeyâits bustling markets, its food, and its traditionsâAkin shares the countryâs rich heritage and brings the spirit of Turkey into your kitchen.
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âHere is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the worldâs most seductive cuisines.â âMaricel E. Presilla, culinary historian
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âA reference. A treasure. A culinary tour de force.â âSteven Raichlen, author of the Barbecue Bible cookbook series
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Engin Akin is a world-renowned authority on Turkish gastronomy and author of three cookbooks published in Turkey. A former food columnist, radio personality, and celebrated cooking instructor, she has been featured in the New York Times, Saveur, and Bon AppÊtit, among other publications. Engin divides her time between Istanbul and Ula, where she runs a cooking school.
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