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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond - Hardcover
Ottoman cooking has taken over from where Moroccan left off by marrying a fusion of styles that stretch across the old Ottoman empire, from Baghdad to Tripoli and Budapest to Cairo. This title includes a hundred diverse recipes from Sambousil from the Lebanon, Albanian lambs' liver salad, to sticky Greek pastries. All recipes are accompanied by photographs evoking the lifestyle and atmosphere of the different countries as well as descriptive passages explaining the evolution and emphasis of the cuisine.
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About the Author:
Sarah Woodward is one of the finest cookery writers of her generation. Her literary career began when she won a food writing competition in the Independent. She has published several books including Classic Mediterranean Cookbook, Fresh from the Market, Simply Different and Moorish Food. She has also written for Conde Nast Traveller, Waitrose Food Illustrated and The Times. She is author of Oranges & Lemons, published by Conran Octopus in March 2001.
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- PublisherInterlink Pub Group Inc
- Publication date2001
- ISBN 10 1566564123
- ISBN 13 9781566564120
- BindingHardcover
- Number of pages144
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Ottoman Kitchen : Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond by Woodward, Sarah [Hardcover ]
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The Ottoman Kitchen (Hardcover)
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Book Description Hardcover. Condition: new. Baldwin, Jan (illustrator). Hardcover. Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolmono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a wonderful and eclectic cuisine. This book explores the culinary traditions of the region and offers a collection of practical recipes for up-to-date versions of classic dishes. 100+ photos. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781566564120
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond
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The Ottoman Kitchen (Hardcover)
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Interlink Publishing Group, Inc, Massachusetts
(2001)
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ISBN 13: 9781566564120
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Book Description Hardcover. Condition: new. Baldwin, Jan (illustrator). Hardcover. Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolmono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a wonderful and eclectic cuisine. This book explores the culinary traditions of the region and offers a collection of practical recipes for up-to-date versions of classic dishes. 100+ photos. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781566564120
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The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond
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Interlink Pub Group Inc
(2001)
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ISBN 13: 9781566564120
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The Ottoman Kitchen (Hardcover)
Published by
Interlink Publishing Group, Inc, Massachusetts
(2001)
ISBN 10: 1566564123
ISBN 13: 9781566564120
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Book Description Hardcover. Condition: new. Baldwin, Jan (illustrator). Hardcover. Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolmono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a wonderful and eclectic cuisine. This book explores the culinary traditions of the region and offers a collection of practical recipes for up-to-date versions of classic dishes. 100+ photos. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781566564120
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