Engin Akin is a world-renowned authority on Turkish gastronomy and author of three cookbooks published in Turkey. A former food columnist, radio personality, and celebrated cooking instructor, she has been featured in the New York Times, Saveur, and Bon Appétit, among other publications. Engin divides her time between Istanbul and Ula, where she runs a cooking school.
“Essential Turkish Cuisine is the long overdue tribute to the
richly sensuous food of Turkey. Handsome, intriguing, and
beautifully illustrated, these meticulous recipes are right in
keeping with the current tastes for heady, exotic spicing of a
variety of dishes.”
*Mimi Sheraton,former New York Times food critic, James Beard Award
recipient, and author of 1,000 Fo*
“Engin Akin has woven a rich tapestry of history and flavor that
captures the essence of Turkey’s millennia-long cuisine. But her
vivid recipes also bring us face to face with a born teacher, a
gifted cook, and a hostess whose table might impress a sultan but
who also knows the beauty of everyday cooking. 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 and author of Gran Cocina
Latina: The Food of Latin America*
“Not just an accomplished cook and teacher, Engin Akin is also a
person with a deep cultural understanding of Turkish traditions,
from the Black Sea to the Aegean to the Mediterranean and all of
vast Anatolia in between. Here are the myriad dishes that make
Turkey such an exciting destination, one still little known in the
West but certain to move high on every culinary explorer’s catalog
of where to go and what to cook next.”
*Nancy Harmon Jenkins, Author of Virgin Territory: Exploring the
World of Olive Oil*
“The sumptuous food of Turkey is no secret, but Engin reintroduces
the world to beloved and authentic Turkish dishes in this ultimate
reference. Her love for her native cuisine is evident and she
transports readers to the markets, seaside villages, and vast
country where it’s all happening.”
*Ana Sortun, Chef, James Beard Award recipient, and partner of
Oleana, Sofra Bakery, and Sarma Restau*
“A reference. A treasure. A culinary tour de force.”
*Steven Raichlen, Author of the Barbecue Bible cookbook series and
host of Primal Grill and Project S*
“There are so many cozy, spicy dishes, in fact, that Akin’s big,
beautiful book of gorgeously shot cuisine shouldn’t be anything
less than a must have.”
*Departures*
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