The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes] (Paperback)
"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 Contemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It 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.
Chef Ozcan Ozan grew up in Izmir, Turkey, and has been cooking for nearly thirty years. Before coming to Boston he cooked professionally in Europe and Turkey, learning his craft in the traditional European fashion of working at each kitchen position until he became an executive chef. He attended the Cordon Bleu cooking school in Paris. He is a member of the James Beard Association and cooked for the 1995 James Beard Awards dinner. His restaurant, Sultan's Kitchen, has been profiled in the Boston Phoenix as well as the Boston Globe and was selected as the Best Middle Eastern Restaurant in Boston for 1997 by Boston Magazine. Zagat Restaurant Survey has ranked Sultan's Kitchen as Boston's Best Middle Eastern Restaurant for four years. Ozcan has appeared on TV and radio programs here and abroad. He lives north of Boston with his wife and two sons. Photographer Carl Tremblay is well known for his knack of bringing out the beauty in food and food-related objects. He created the photographs for The Olives Table (1997), and his work regularly appears in Boston Magazine as well as Cook's Illustrated, Inc. Magazine, and Yankee magazine.
"Ozcan claims Turkish cuisine is one of the greatest in the world. . . [his recipes] manage to be fairly persuasive."—the New York Times