Turkish Delights

Stunning regional recipes from the Bosphorus to the Black Sea

John Gregory-Smith, John Gregory-Smith

$59.99

Hardback

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English

Kyle Cathie
10 September 2015

Cookery, food & drink; National & regional cuisine

In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country’s traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, it is crammed full of exciting flavours and inspiring ideas.

By: John Gregory-Smith, John Gregory-Smith
Imprint: Kyle Cathie
Country of Publication: United Kingdom
Dimensions: Height: 258mm, Width: 208mm, Spine: 26mm
Weight: 960g
ISBN: 9780857832986
ISBN 10: 0857832980
Pages: 256
Publication Date: 10 September 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

John Gregory-Smith is a talented cook, recipe developer, travel writer, editor of online magazine eat.travel.live and columnist for Grazia online. Known as Mr Spice, he is passionate about Turkish cuisine. The author of Mighty Spice and Mighty Spice Express, his recipes have featured in The Times, Sainsbury's magazine, EasyCook, GQ, Men's Health, the Daily Mail and the Huffington Post. He has also appeared on TV programmes in both the UK and US.

Reviews for Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea

'John Gregory-Smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.' --The Bookseller