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From the publisher:
This is no ordinary cookbook. Some of the world’s greatest chefs have come together here to share their favourite Turkish recipes. Sample Nigella Lawson’s hummus with seared lamb and toasted pinenuts; Huseyin Ozer’s almond cake; Antony Worrall Thompson’s freshwater trout; Claudia Roden’s yoghurt soup; or Gary Rhodes’s Turkish delight.
Not only are there classic Turkish recipes for falafel, kebabs and baklava but there are also wonderful introductions to the famous wines, raki and coffee that compliment these dishes. Alongside these are fascinating insights into how this exquisite cuisine evolved in the Ottoman Empire to rank as one of the world’s finest.
The Contributors: Feride Alp, Emre Araci, Richard Cawley, Gonul Cilasun, Sally Clarke, Victoria Combe, Roz Denny, Josceline Dimbleby, Sevim Gokyildiz, Nadir Gulluoglu, Handan Haktanir, Nevin Halıcı, Eric Hansen, Ainsley Harriott, Abdullah Korun, Mehmet Kurukahveciler, Turgut Kut, Nico Laenis, Nigella Lawson, Raphaela Lewis, Canan Maxton, Anton Mosiman, Sally Mustoe, Ahmet Ors, Belma Otus-Baskett, Huseyin Ozer, Ali Pasiner, Gary Rhodes, Claudia Roden, Tugrul Savkay, Osman Serim, Semih Somer, Berrin Torolsan, Lesley Waters, Jane Whiter, Antony Worrall Thompson, Vefa Zat, Sami Zubaidi
‘I congratulate Sally Mustoe for putting together this guide to Turkish haute cuisine perfected at the hands of the great and good.’ Andrew Mango
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