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