Eat Istanbul – A Journey to the Heart of Turkish Cuisine

This book by Andy Harris has just arrived in the Spoon Office and I cannot be more excited about it. I’ve always loved Turkish food for its fresh, vibrant, delectable flavours.

“This is an exceptional celebration of an exceptional cuisine: vibrant, diverse and outrageously delicious”, says Yotam Ottolenghi, Israeli-born chef, cookery writer and restaurant owner who is quoted on the cover.

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In fact, Spoon boss Sarah has just asked me to choose a recipe and prepare a meal so we can all experience the “journey to the heart of Turkish cuisine”. Challenge accepted!

How do I decide on a recipe though? Just flicking through the book makes my mouth water. Look at these beautiful dishes captured by the book’s fabulous photographer David Loftus…

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Lamb stew with greens and egg-lemon sauce, Tomatoes stuffed with bulgur & pepper stuffed with rice, Stewed okra or Roast chicken and pilaf? Ah, just the thought of these dishes makes my stomach rumble.

Nora.

 

More delicious details below…

And to buy the book, click here.

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From Quadrille, the book’s publishers…

In this breathtaking new book, intrepid food and travel writer Andy Harris and photographer David Loftus reveal the wonderful tastes and exotic allure of Istanbul, one of the world’s most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the intriguing food of the city — artisan bakers, traditional chefs, fishermen and street food vendors, to name a few. Each and every person they meet has a tale to tell and a unique recipe to share as they explore the detailed tapestry of Istanbul’s varied neighbourhoods – from the historic ferry port of Eminönü to the cobbled lanes around the well-trodden Grand Bazaar.

Over 90 delicious recipes reveal the heart and soul of Turkish cuisine and range from breakfasts through to salads, soups, easy lunches and fast suppers to celebratory dishes for special occasions. Enticing dishes include roast chicken and pilaf, imam bayildi, cheese and spinach pide and fried mussel rolls or Turkish po-boys along with classic mezze plates, kofte and delicate honey-soaked pastries. Information on the key ingredients of Turkish cuisine is included, while simple substitutions are suggested wherever necessary to bring these dishes within easy reach of every home. Vividly illustrated with David Loftus’ inimitable photographs and exquisitely designed to reflect the vibrant life and bustling streets of this colourful city, Istanbul will enchant and inspire in equal measure.

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2 Responses to Eat Istanbul – A Journey to the Heart of Turkish Cuisine

  1. argone says:

    Thank you for the information !! I love Ottolenghi books so I guess I will love this one too !!

  2. This looks like a fantastic book from my homeland; I teach Turkish cookery classes and always get excited about Turkish cookery books, thanks for sharing!

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