EBOOK
About
In the second cookbook from the Sunday Times Bestselling author, we're transported abroad to Turkey, where we find Hasan embarking on a solo culinary odyssey that spans the heart of the country.
Though language and culture are shared, Has' Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across the mountains, taking us to corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them.
Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism – draped in buttery layers of history and dripping with syrup. Divided into seven chapters – The Basics, Bread, Mezze, Fish, Meat, Veg and Desserts – the book unveils regional heritage recipes. Has looks at mainstream dishes, eating Adanan kofte in Adana, but also tries local delicacies, like filo and pistachios in Gaziantep.
Has is in his Bourdain era and his evolution as a writer is evident in diary-like entries as we experience Turkey through his perspective of flavours, and narrative. A fascinating and meticulously researched blend of recipes, travelogue, history & memoir, this cookbook is a Turkish delight that aspires to sit alongside Olia Hercules Mamushka, Sabrina Ghayour's Persiana and Sami Tamimi's Jerusalem.
Though language and culture are shared, Has' Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across the mountains, taking us to corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them.
Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism – draped in buttery layers of history and dripping with syrup. Divided into seven chapters – The Basics, Bread, Mezze, Fish, Meat, Veg and Desserts – the book unveils regional heritage recipes. Has looks at mainstream dishes, eating Adanan kofte in Adana, but also tries local delicacies, like filo and pistachios in Gaziantep.
Has is in his Bourdain era and his evolution as a writer is evident in diary-like entries as we experience Turkey through his perspective of flavours, and narrative. A fascinating and meticulously researched blend of recipes, travelogue, history & memoir, this cookbook is a Turkish delight that aspires to sit alongside Olia Hercules Mamushka, Sabrina Ghayour's Persiana and Sami Tamimi's Jerusalem.