Description

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A beautiful, fresh and entertaining exploration of Turkey’s regional cooking culture

Istanbul-born chef Somer Sivrioglu reimagines the traditions of Turkish cooking with recipes ranging from the great banquets of the Ottoman Empire to the spicy snacks of Istanbul’s street stalls. With every recipe, Anatolia tells a tale about the rituals, myths, jokes and folk wisdom of both ancient and modern Turkey. Over 140 dishes are matched with stunning photographs shot on location and insightful features on local chefs. This book illuminates how different ethnicities, religions and cultures come together at the table in a quintessentially Turkish approach to eating and enjoyment.

Arranged in the form of a typical Turkish eating day, Anatolia includes:

• Breakfast (simple breads and food on the go)
• Lunch (light meals and kebabs)
• Afternoon Tea (Pastries, Treats and Turkish Coffee)
• Mezze (Sharing Plates and Tasters)
• Dinner (Traditional and Modern Evening Dishes)

With refreshing charm and authenticity, Anatolia takes readers to the heart of a cuisine that is still evolving after 5,000 years. As Somer says, "I think I’m simply doing what the peoples of Anatolia have been doing for millennia – getting the best out of local produce with techniques tested and proved by my ancestors."

About the Author

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Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was 25. He now runs the popular Efendy restaurant in Balmain and Anason seaside restaurant in Barangaroo, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He's also a judge on Masterchef Turkey.

David Dale is an Australian political journalist, commentator on popular culture, and food and travel writer. In his earlier books, David analysed how Italian cooking charmed the world. Now he's convinced that "Turkish will be the next international phenomenon and Somer the next Ottolenghi."

Praise For…

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This book is the next best thing to dining in a Turkish restaurant.—enRoute Air Canda