 |
 
search nettleberry's catalog
Press "catalog" button to view entire book selection. |
 |
|
| Flavors of Istanbul -- A selection from original 19th century Ottoman RecipesAuthor: Ozge Samanci and Sharon Croxford
ISBN: 9759185105
Publisher: Pelin Ulusoy Tepret
Copyright: ©2007
Pages: 178
Language: English
Binding: Softcover
Price: $29.00 Use the links to the left to purchase this book using PayPal or Amazon.
|
This beautiful new cookbook opens with 17 illustrated pages on the Cuisine of Istanbul in the 19th Century, followed by 6 pages of Cooking Tips and Techniques. Each delicious dish is beautifully photographed by Sharon Croxford. A new and appetizing experience for both gastronomy and history lovers, this book offers a glimpse into the culinary world of Istanbul during the last days of the Ottoman Empire in the 19th Century. Recipes have been selected from original Ottoman cookbooks such as Meleceut-Tabbahin, EvKadini, Yeni Yemek Kitabi and Asscibasi that were published in Istanbul between 1844 and 1900.
The recipes were re-written and tested in the kitchen of the Istanbul Food Workshop to produce a dish suitable for today's palate while remaining faithful to the original chefs intentions, which in many cases was to produce food that simply tasted good. Wherever available original recipes are included for comparison reference and mere enjoyment!
Inside you will find an introduction to Istanbul's cuisine in the 19th century along with cooking techniques and tips and a range of dishes that reflect the tastes of Istanbul at the time. The recipes include cold and hot meze, soups, breads and savoury pastries, meat, chicken and fish dishes, vegetable and meat dishes, desserts and fruit drinks.
This book is the collaborative effort of Ozge Samanci and Sharon Croxford. Ozge's studies and experience in food and especially in Ottoman culinary history along with a life of cooking and eating are balanced against Sharon's years of teaching and working with food and capturing it with words or photographic images.
Ordering Instructions: To order using PayPal, click on the 'PayPal add to cart' button on this page. If you do not already have your free personal PayPal account, PayPal will prompt you on how to open your account. If you prefer to pay by check, please return to the ABOUT page. For information on shipping costs, see the shipping page.
|
|
|
Authors bios:
Ozge Samanci: After completing her graduate studies in History at Bogazici University in 1998 in Istanbul , Ozge has continued her PhD studies in Food History at EHESS in Paris . While preparing her PhD thesis on Istanbul's Culinary Culture of the 19th Century, she writes about Ottoman food history for academic journals and popular magazines. She has presented papers at conferences and symposiums in Turkey and abroad. Since 2003 she has been teaching food and culinary history in the Department of Gastronomy and Culinary Arts at Yeditepe University , Istanbul . In 2006 she opened the Istanbul Food Workshop with Sharon . Along with researching Ottoman and Turkish food history, Ozge has spent years preparing and cooking food and is now sharing her knowledge and experience through lectures, practical classes and writing.
Sharon Croxford: After years of traveling to Turkey several times each year, Sharon moved to Istanbul in 2002. Originally from Melbourne , Australia where she studied to become a dietitian, Sharon moved to London , England in 1997. In the five years there she worked as a dietitian before training as a chef at Leith's School of Food and Wine in 2000. Following that she worked for several catering organizations and began lecturing at King's College University , teaching students about food and cooking, nutrition and dietetics. In 2006 she and Ozge opened the Istanbul Food Workshop, a base from which she writes, photographs and teaches about food (and sometimes nutrition). She writes and photographs for Time Out Istanbul, Lonely Planet and other journals.
|
|
