For our fourth stop on our Global Culinary Tour I take you to Anatolia, Adventures in Turkish Eating (Affiliate Link). Our first three destinations were in Asia with Lands of the Curry Leaf, Hong Kong Food City and most recently we visited My Asian Kitchen.
Anatolia Adventures in Turkish Eating by Somer Sivrioglu and David Dale
Regional home cooking culture
Bodrum’s Marina and the Castle of St. Peter, a former crusader fortress, at night.
Photo Credit: Bree Hutchins
Now we are spending some time in the Middle East with a visit to Turkey in this beautiful, fresh and entertaining exploration of its regional home cooking culture. Anatolia was just released on February 11, 2020. In this brand new cookbook, co-author Istanbul-born chef Somer Sivrioglu reimagines the traditions of Turkish cooking bringing us recipes that range from the great banquets of the ottoman Empire to the spicy snacks of Istanbul’s street vendors.
Stories and Folk lore
Friends gather to drink Raki and enjoy eating an array of mezze in Istanbul
Photo Credit: Bree Hutchins
Along with each recipe, Anatolia tells a tale about the rituals, myths, jokes and folk wisdom of both ancient and modern Turkey. Over 140 of the recipes in Anatolia Adventures in Turkish Eating are accompanied by stunning photographs that were shot on location. Along with that there are insightful features on local chefs. This book sheds light on how different ethnicities, religions and cultures come together at the table in a quintessentially Turkish approach to eating and pleasure.
Cookbook format
Simit or Sesame Rings
Photo Credit: Bree Hutchins
Gullac – Ramadan Rice Paper Baklava
Photo Credit: Bree Hutchins
Anatolia is arranged in a format that follows a typical Turkish day of eating. It begins with Breakfast including simple breads and food on the go. It then moves on to Lunch with light meals and kebabs. Next up is Afternoon Tea with recipes for pastries, treats and Turkish coffee. And of course, Mezze with lots of sharing plates and tasters. Finally there are Dinner recipes which range from traditional to modern evening dishes.
Authenticity
Mersin market in southeaster Anatolia a stall specializing in every kind of confectionery
Photo Credit: Bree Hutchins
With refreshing charm and authenticity, Anatolia takes us to the heart of a cuisine that is still evolving after 5000 years. According to Somer, “I think I’m simply doing what the peoples of Anatolia have been doing for millennia – getting the best out of local produce with techniques tested and proved by my ancestors”.
About the authors
View of Galata Tower and the Old City from the rooftop bar at the Hotel Marmara, Istanbul
Photo Credit: Bree Hutchins
Somer Sivrioglu grew up in Istanbul and moved to Sydney, Australia when he was 25. He now runs the popular Efendy restaurant in Balmain and Anason harbouside restaurant in Barangaroo, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. He’s also a judge on Masterchef Turkey.
David Dale is an Australian political journalist, commentator on popular culture, ad food and travel writer. In his earlier books, David analyses how Italian cooking charmed the world. Now he’s convinced that “Turkish will be the next international phenomenon and Somer the next Ottolenghi”.
We will stay in Turkey for a bit because the next cookbook that I want to tell you about is Istanbul Cult Recipes by Pomme Larmoyer, so keep following!
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no extra cost to you when you purchase through my links. This item was sent to me to review. But the opinions expressed are 100% my own.
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