Anatolia: Adventures in Turkish eating
āĻĄāĻŋāĻā§ ā§¨ā§Ļā§§ā§¯ ¡ Allen & Unwin
āĻāĻŦā§āĻ
288
āĻĒā§āĻˇā§āĻ āĻž
family_home
āĻ¯ā§āĻā§āĻ¯
info
reportāĻŽā§āĻ˛ā§āĻ¯āĻžāĻāĻāĻ¨ āĻā§°ā§ āĻĒā§°ā§āĻ¯āĻžāĻ˛ā§āĻāĻ¨āĻž āĻ¸āĻ¤ā§āĻ¯āĻžāĻĒāĻ¨ āĻā§°āĻž āĻšā§ā§ąāĻž āĻ¨āĻžāĻ  āĻ
āĻ§āĻŋāĻ āĻāĻžāĻ¨āĻ
āĻāĻ āĻāĻŦā§āĻāĻāĻ¨ā§° āĻŦāĻŋāĻˇā§ā§
Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu.
Every dish tastes better when it comes with a good story.
Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture.
Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
Every dish tastes better when it comes with a good story.
Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture.
Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
āĻ˛āĻŋāĻāĻā§° āĻŦāĻŋāĻˇāĻ¯āĻŧā§
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 harbourside 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'.
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'.
āĻāĻ āĻāĻŦā§āĻāĻāĻ¨āĻ āĻŽā§āĻ˛ā§āĻ¯āĻžāĻāĻāĻ¨ āĻā§°āĻ
āĻāĻŽāĻžāĻ āĻāĻĒā§āĻ¨āĻžā§° āĻŽāĻ¤āĻžāĻŽāĻ¤ āĻāĻ¨āĻžāĻāĻāĨ¤
āĻĒāĻĸāĻŧāĻžā§° āĻ¨āĻŋāĻ°ā§āĻĻā§āĻļāĻžā§ąāĻ˛ā§
āĻ¸ā§āĻŽāĻžā§°ā§āĻāĻĢâāĻ¨ āĻā§°ā§ āĻā§āĻŦāĻ˛ā§āĻ
Android āĻā§°ā§ iPad/iPhoneā§° āĻŦāĻžāĻŦā§ Google Play Books āĻāĻĒāĻā§ āĻāĻ¨āĻˇā§āĻāĻ˛ āĻā§°āĻāĨ¤ āĻ āĻ¸ā§āĻŦāĻ¯āĻŧāĻāĻā§āĻ°āĻŋāĻ¯āĻŧāĻāĻžā§ąā§ āĻāĻĒā§āĻ¨āĻžā§° āĻāĻāĻžāĻāĻŖā§āĻā§° āĻ¸ā§āĻ¤ā§ āĻāĻŋāĻāĻ āĻšāĻ¯āĻŧ āĻā§°ā§ āĻāĻĒā§āĻ¨āĻŋ āĻ¯'āĻ¤ā§ āĻ¨āĻžāĻĨāĻžāĻāĻ āĻ¤'āĻ¤ā§āĻ āĻā§āĻ¨ā§ āĻ
āĻĄāĻŋāĻ
'āĻŦā§āĻ āĻ
āĻ¨āĻ˛āĻžāĻāĻ¨ āĻŦāĻž āĻ
āĻĢāĻ˛āĻžāĻāĻ¨āĻ¤ āĻļā§āĻ¨āĻŋāĻŦāĻ˛ā§ āĻ¸ā§āĻŦāĻŋāĻ§āĻž āĻĻāĻŋāĻ¯āĻŧā§āĨ¤
āĻ˛ā§āĻĒāĻāĻĒ āĻā§°ā§ āĻāĻŽā§āĻĒāĻŋāĻāĻāĻžā§°
āĻāĻĒā§āĻ¨āĻŋ āĻāĻŽā§āĻĒāĻŋāĻāĻāĻžā§°ā§° ā§ąā§āĻŦ āĻŦā§āĻ°āĻžāĻāĻāĻžā§° āĻŦā§āĻ¯ā§ąāĻšāĻžā§° āĻā§°āĻŋ Google PlayāĻ¤ āĻāĻŋāĻ¨āĻž āĻ
āĻĄāĻŋāĻ
'āĻŦā§āĻāĻ¸āĻŽā§āĻš āĻļā§āĻ¨āĻŋāĻŦ āĻĒāĻžā§°ā§āĨ¤
āĻ-ā§°ā§āĻĄāĻžā§° āĻā§°ā§ āĻ
āĻ¨ā§āĻ¯ āĻĄāĻŋāĻāĻžāĻāĻ
Kobo eReadersā§° āĻĻā§°ā§ āĻ-āĻāĻŋā§āĻžāĻāĻšā§ā§° āĻĄāĻŋāĻāĻžāĻāĻāĻ¸āĻŽā§āĻšāĻ¤ āĻĒā§āĻŋāĻŦāĻ˛ā§, āĻāĻĒā§āĻ¨āĻŋ āĻāĻāĻž āĻĢāĻžāĻāĻ˛ āĻĄāĻžāĻāĻ¨āĻ˛âāĻĄ āĻā§°āĻŋ āĻ¸ā§āĻāĻā§ āĻāĻĒā§āĻ¨āĻžā§° āĻĄāĻŋāĻāĻžāĻāĻāĻ˛ā§ āĻ¸ā§āĻĨāĻžāĻ¨āĻžāĻ¨ā§āĻ¤ā§°āĻŖ āĻā§°āĻŋāĻŦ āĻ˛āĻžāĻāĻŋāĻŦāĨ¤ āĻ¸āĻŽā§°ā§āĻĨāĻŋāĻ¤ āĻ-ā§°āĻŋāĻĄāĻžā§°āĻ˛ā§ āĻĢāĻžāĻāĻ˛āĻā§ āĻā§āĻ¨ā§āĻā§ āĻ¸ā§āĻĨāĻžāĻ¨āĻžāĻ¨ā§āĻ¤ā§° āĻā§°āĻŋāĻŦ āĻāĻžāĻ¨āĻŋāĻŦāĻ˛ā§ āĻ¸āĻšāĻžāĻ¯āĻŧ āĻā§āĻ¨ā§āĻĻā§ā§°āĻ¤ āĻĨāĻāĻž āĻ¸āĻŦāĻŋāĻļā§āĻˇ āĻ¨āĻŋā§°ā§āĻĻā§āĻļāĻžā§ąāĻ˛ā§ āĻāĻžāĻāĻāĨ¤
