Engin Akin shares her culinary mastery and describes the evolution of Turkey's complex culture of food in The Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva and more, this definitive book offers rare insight into the diverse influences on modern Turkish cooking. Featuring a wide range of large and small plates--from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmez--Engin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey--its bustling markets, its food, and its traditions-- Engin shares the country's rich heritage and brings the spirit of Turkey into your kitchen.
Engin Akin is a world-reknowed authority on Turkish gastronomy and author of three cookbooks published in Turkey. A former food columnist, radio personality and a celebrated cooking instructor, she has been featured in the New York Times, Saveur and Bon Appetit. Engin divides her time between Istanbul and Ula, where she has a cooking school.