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| Author | : Sarah Woodward |
| Publisher | : Interlink Books |
| Total Pages | : 148 |
| Release | : 2001 |
| Genre | : Cooking |
| ISBN | : |
"Modern recipes from Turkey, Greece, the Balkans, Lebanon, Syria and beyond."--Cover.
| Author | : Saygin Ersin |
| Publisher | : Simon and Schuster |
| Total Pages | : 288 |
| Release | : 2018-09-04 |
| Genre | : Fiction |
| ISBN | : 1628729627 |
For readers of Ken Follett's Kingsbridge series and Richard C. Morais's The Hundred-Foot Journey, a sweeping tale of love and the magic of food set during the Ottoman Empire. A Pasha of Cuisine is a rare talent in Ottoman lore. Only two, maybe three are born with such a gift every few centuries. A natural master of gastronomy, he is the sovereign genius who reigns over aromas and flavors and can use them to influence the hearts and minds, even the health, of those who taste his creations. In this fabulous novel, one such chef devises a plot bring down the Ottoman Empire—should he need to—in order to rescue the love of his life from the sultan’s harem. Himself a survivor of the bloodiest massacre ever recorded within the Imperial Palace after the passing of the last sultan, he is spirited away through the palace kitchens, where his potential was recognized. Across the empire, he is apprenticed one by one to the best chefs in all culinary disciplines and trained in related arts, such as the magic of spices, medicine, and the influence of the stars. It is during his journeys that he finds happiness with the beautiful, fiery dancing girl Kamer, and the two make plans to marry. Before they can elope, Kamer is sold into the Imperial Harem, and the young chef must find his way back into the Imperial Kitchens and transform his gift into an unbeatable weapon.
| Author | : Sarah Woodward |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 2001-10 |
| Genre | : Cooking |
| ISBN | : 9781840911879 |
| Author | : Amy Singer |
| Publisher | : State University of New York Press |
| Total Pages | : 257 |
| Release | : 2012-02-01 |
| Genre | : Social Science |
| ISBN | : 0791488764 |
Ottoman charitable endowments (waqf) constituted an enduring monument to imperial beneficence and were important instruments of policy. One type of endowment, the public soup kitchen (imaret) served travelers, scholars, pious mystics, and local indigents alike. Constructing Ottoman Beneficence examines the political, social, and cultural context for founding these public kitchens. It challenges long-held notions about the nature of endowments and explores for the first time how Ottoman modes of beneficence provide an important paradigm for understanding universal questions about the nature of charitable giving. A typical and well-documented example was the imaret of Hasseki Hurrem Sultan, wife of Sultan Süleyman I, in Jerusalem. The imaret operated at the confluence of imperial endowment practices and Ottoman food supply policies, while also exemplifying the role of imperial women as benefactors. Through its operations, the imaret linked imperial Ottoman and local Palestinian interests, integrating urban and rural economies.
| Author | : Omur Akkor |
| Publisher | : Blue Dome Press |
| Total Pages | : 97 |
| Release | : 2014-09-16 |
| Genre | : Cooking |
| ISBN | : 1935295667 |
Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!
| Author | : Engin Akin |
| Publisher | : ABRAMS |
| Total Pages | : 508 |
| Release | : 2015-10-06 |
| Genre | : Cooking |
| ISBN | : 1613128711 |
This “long overdue tribute to the richly sensuous food of Turkey” is “handsome, intriguing, and beautifully illustrated” (Mimi Sheraton, former New York Times food critic). Engin Akin shares her culinary mastery and describes the evolution of Turkey’s diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad 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 Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country’s rich heritage and brings the spirit of Turkey into your kitchen. “Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world’s most seductive cuisines.” —Maricel E. Presilla, culinary historian “A reference. A treasure. A culinary tour de force.” —Steven Raichlen, author of the Barbecue Bible cookbook series
| Author | : Priscilla Mary Isin |
| Publisher | : Reaktion Books |
| Total Pages | : 280 |
| Release | : 2018-05-15 |
| Genre | : Cooking |
| ISBN | : 1780239394 |
The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.
| Author | : Ozcan Ozan |
| Publisher | : Tuttle Publishing |
| Total Pages | : 160 |
| Release | : 2012-07-03 |
| Genre | : Cooking |
| ISBN | : 1462906397 |
"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston Globe Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful—the result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup), or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!
| Author | : Musa Dagdeviren |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2019-04-01 |
| Genre | : Cooking |
| ISBN | : 9780714878157 |
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
| Author | : Ghillie Basan |
| Publisher | : Hippocrene Books |
| Total Pages | : 248 |
| Release | : 2006 |
| Genre | : Cooking |
| ISBN | : 9780781811903 |
This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.
