Essential Turkish Cuisine

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ABRAMS, Oct 6, 2015 - Cooking - 276 pages
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This “long overdue tribute to the richly sensuous food of Turkey” is “handsome, intriguing, and beautifully illustrated” (Mimi Sheraton, former New York Times food critic).
Engin Akin shares her culinary mastery and describes the evolution of Turkey’s 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.
Featuring a wide range of large and small plates—from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country’s rich heritage and brings the spirit of Turkey into your kitchen.
“Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world’s most seductive cuisines.” —Maricel E. Presilla, culinary historian
“A reference. A treasure. A culinary tour de force.” —Steven Raichlen, author of the Barbecue Bible cookbook series

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Introduction to Turkish Cuisine
Shish Kebabs and Kofta
Salads and Condiments
Vegetable Dishes
Rice and Bulgur Pilafs
Index of Searchable Terms

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About the author (2015)

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 Appétit, among other publications. Engin divides her time between Istanbul and Ula, where she runs a cooking school.

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