Eat Istanbul: A Journey to the Heart of Turkish Cuisine (Anglais) Relié – Illustré, 5 juin 2014
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Descriptions du produit
Revue de presse
'Part cookbook, part travelogue, this is an evocatively illustrated culinary exploration of Turkish cuisine.' --The Bookseller, Friday 14 March 2014
'In their breathtaking new book, Eat Istanbul, food and travel writer Andy Harris and photographer David Loftus have captured the essence of one of the world's most fascinating cities.' --Bristol Post (Weekend), Friday 20 June 2014
In their breathtaking new book, Eat Istanbul, food and travel writer Andy Harris and photographer David Loftus have captured the essence of the world's most fascinating cities. Part cookbook, part travelogue, they meet the characters behind the wonderful tastes and aromas that permeate the city, thanks to its artisan bakers, traditional chefs, fishermen and street food vendors. More than 90 delicious recipes, beautifully photographed by Loftus, 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.' --Bristol Post, 20 June 2014
Eat Istanbul is an Australian take on Turkish cooking by food writer Andy Harris and it's a really good, really accessible introduction to a distinctive and sophisticated cuisine - which isn't to say that some of the dishes aren't winningly easy. --The Tablet, 9 August 2014
Présentation de l'éditeur
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.
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. Simple substitutions are also given for those ingredients that are less widely available.
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If you love Turkish cuisine, as we do, this is the book for you. The recipes are very interesting and extensive. There is something for everyone in this book, if you're vegetarian, only eat fish or just love deserts this covers most of your needs. By and large the ingredients for the recipes - for these dishes can be found in most cosmopolitan areas via Turkish grocery stores and the internet. There is good spread of rather sumptuous looking pictorials. You also get a form of gastronomic travelogue with richly textured photographs, which give over to the streets and the "visual theme" that just add an extra dimension to this very well done book. This is one book you keep in the Kitchen and not the bookshelf.
The methodology of each recipe is clearly laid out. This varies between the extremely simple such as Tomato Soup to the rather more complex dishes. Some have quite lengthy instructions, but the reader should not be put off by this as it is all quite clear and a detailed step by step guide. I thought the illustrations were particularly good and looked very much like authentic Turkish cuisine. I also liked the little snippets which were a little like a travelogue and brought it all to life.
If you like Turkish food then there is plenty here to entertain you and which you will want to try yourself. Ones that caught my eye were the delicious Veal, Tomato and Pepper Stew which, incidentally, was very simple to make, Stuffed Lamb with Apricots, Pistachios and Greens and, frankly, just about all of the desserts which I have a particular weakness for!
Overall an attractive and nicely presented and very practical book which will be a very welcome present for anyone who has an interest in Turkish cuisine, or alternatively very worthy of a place in one’s own culinary library.