Every dish tastes better when it comes with a good story. Anatolia is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture.
Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
ABOUT THE AUTHOR
Somer Sivrioglu runs the popular Efendy restaurant in Balmain and Anason in Barangaroo. He's also a judge on Masterchef Turkey. David Dale is a food and travel writer.