- Aegean Flavours A Culinary Celebration of Turkish Cuisine from Hot Smoked Lamb to Baked FigsISBN: 9781909342484
Publication date: 01/06/2014
Part travelogue, part guide to the best local markets, Aegean Flavours is above all a recipe book filled with hard information and inspiring ideas that will allow you to create and savour a wide variety of dishes. Lovingly presented, attractively illustrated and complete with a helpful glossary of Turkish culinary terms and ingredients, this book is an immersion of the flavours of the Aegean.
Dimension: 270mm X 210mm
Author: SENOL, DIDEMPrice: $59.99
- Anatolia Adventures In Turkish CookingISBN: 9781743360491
Publication date: 01/03/2015
Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine 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, jokes 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. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour.
Somer Sivrioglu grew up in Istanbul and moved to Sydney when he was 25. He now runs Efendy restaurant in Sydney, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. David Dale is an Australian political journalist, commentator on popular culture, and food writer. In his earlier books, David analysed how Italian cooking conquered the world. He's convinced that 'Turkish is going to be the next international invader'.
Dimension: 274mm X 257mm
Author: SIVRIOLGU,SOMER AND DALE, DAVIDPrice: $79.99
- Arabesque A Taste of Morocco Turkey and LebanonISBN: 9780718145811
Publication date: 07/11/2005
In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Author: RODEN, CLAUDIAPrice: $59.99
- Armenian Table Cookbook 165 Treasured Recipes That Bring Together Ancient Flavours and 21st Century StyleISBN: 9781905570706
The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts, and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. Also included is a chapter on the Armenian people and its homeland.
Author: WISE, VICTORIA JENANYANPrice: $59.99
- Braai The South African Barbecue BookISBN: 9781472137616
Publication date: 01/08/2016
If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'.This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit!In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
Author: BRAAI, JANPrice: $49.99
- Casablanca CuisineISBN: 9781897959336
Publication date: 15/01/2002
Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures. Offering such delights as chicken with olives, tuna with red peppers and capers, and date and almond nougat, this is the first ever book on this healthy and sophisticated cuisine.
Author: BENAYOUN, APrice: $21.99
- Classic Turkish CookingISBN: 9781848859845
Publication date: 01/11/2012
Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colourful history from its nomadic Central Asian roots to the refined recipes of the Ottoman empire which influenced culinary traditions throughout the Middle East and Mediterranean. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and now published in paperback for the first time - Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. With its long and rich history, Turkish cuisine has profoundly influenced culinary traditions across the Middle East and Mediterranean.
Dimension: 248mm X 248mm
Author: BASAN, GHILLIE AND BASAN, JONATHANPrice: $39.99
- Crazy Water Pickled LemonsISBN: 9781784721435
Publication date: 12/04/2016
In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.
Author: HENRY, DIANAPrice: $32.99
- Essential Turkish Cuisine 200 Recipes and Small Plates and Family MealsISBN: 9781617691720
Publication date: 01/09/2015
Engin Akin shares her culinary mastery and describes the evolution of Turkey's complex culture of food in The Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva and more, this definitive book offers rare insight into the diverse influences on modern Turkish cooking. Featuring a wide range of large and small plates--from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmez--Engin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey--its bustling markets, its food, and its traditions-- Engin shares the country's rich heritage and brings the spirit of Turkey into your kitchen.
Dimension: 267mm X 203mm
Author: AKIN, ENGINPrice: $50.00
- Istanbul Cult RecipesISBN: 9781743368466
Publication date: 23/11/2016
Celebrates the city of Istanbul, with its unique situation between Europe and Asia; and its ever-popular cuisine.
Istanbul Cult Recipes invites you to explore an ancient and captivating city through its cuisine - a vast gastronomic culture spanning centuries and influences, from Europe, the Middle East, Central Asia and the Mediterranean...Istanbul's long-standing love affair with food is reflected in the delicacies on offer at all hours of the day and night. The streets of the city pulse with restaurants, cafes and street vendors - each selling their version of dishes beloved throughout Turkey: addictive street food; elegant and contemporary restaurant cuisine; and the fresh, healthy dishes cooked in homes across the country...The recipes mirror this diversity. Take your pick of lively Turkish breakfasts; linger over delectable little plates of meze; try your hand at making breads and kebabs sold from the city's food carts, and master the art of making sweets such as baklava, helva and, of course, the unctuous Turkish delight...With maps highlighting some of the author's favourite food destinations, and profiles on some of the city's proprietors and chefs, let Istanbul Cult Recipes envelop you in its passion for Turkish food.
Dimension: 260mm X 205mm
Author: LARMOYER, POMMEPrice: $49.99
- JACKIE CAMERON COOKS AT HOME SIMPLE AND DELECTABLE HOME COOKING (OPS)ISBN: 9780143530671
Publication date: 01/01/2014
Jackie Cameron is one of the most exciting chefs working in South Africa today. Under her leadership the Hartford House restaurant in the KwaZulu-Natal Midlands has been in the top 10 in all of the South African culinary awards, achieving the first when she was just 25 years old. Jackie Cameron Cooks at Home
Author: CAMERON, JACKIEPrice: $35.00
- North African CookeryISBN: 9781908117304
Publication date: 01/08/2012
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients.
Author: DER HAROUTUNIAN, ARTOPrice: $24.99