A richly illustrated entertaining and informative exploration of the regional cooking culture of Turkey, lightened and adapted for modern life

Turkish-born chef Somer Sivrioglu and coauthor David Dale reimagine 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 and folk wisdom of both the old and new Turkey. More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned 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. Includes dual measures.