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The Sultan's Kitchen: A Turkish Cookbook

Ozan, Ozcan

129 ratings by Goodreads
ISBN 10: 9625932232 / ISBN 13: 9789625932231
Published by Periplus Editions, Boston, MA, 1998
Condition: Good- Hardcover
From Louisville Book Net (Louisville, KY, U.S.A.)

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About this Item

1998, ex library stamps, pocket in rear, library bar code in rear, hard cover, slight edgewear, d.j. attached to book, d.j. lightly soiled, label taped to spine of d.j., Color photos, 156 p. Bookseller Inventory # 59505

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Bibliographic Details

Title: The Sultan's Kitchen: A Turkish Cookbook

Publisher: Periplus Editions, Boston, MA

Publication Date: 1998

Binding: Hard Cover

Book Condition:Good-

Dust Jacket Condition: Good-

Book Type: Ex-Library

About this title

Synopsis:

"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

Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine 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!

"A wonderfully varied selection...Ozcan's versions of the famous dishes ezogelin corbasi (a red lentil soup) and 'shepherd's salad' are the most richly and complexly flavored I've eaten."—Gourmet

About the Author:

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.

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