Ottoman Cuisine: A Rich Culinary Tradition

by Omur Akkor

Overview

Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!

Product Details

ISBN-13:	9781935295662
Publisher:	Blue Dome Press
Publication date:	09/16/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	97
File size:	9 MB

About the Author

Omur Akkor, a gourmet chef, was born in Kilis, Turkey, a town known with its rich cuisine. He researches the local and forgotten cuisines of Turkey and has visited hundreds of cities and towns within Turkey as part of his study of historical and contemporary recipes from Turkish cuisine. His book, The Cuisine of Bursa, won the Gourmand World Cookbook Award and the Best Local Cuisine Book Award in 2009. Akkor also won the Gourmand Cookbook Award for Best Culinary History Cookbook in 2012, and the Best Corporate Book in 2014. He lives in Istanbul, Turkey.

Editorial Reviews

09/29/2014
Akkor's frustratingly slim paean to the cuisine of the massive Ottoman Empire is a missed opportunity. The latest in a series of shallow takes, Akkor (Practical Recipes in Turkish Cuisine) walks readers through simple dishes such as chickpea soup, cheese cutlet, and oven-roasted sea bass, as well as more inspired fare such as sea bass with hazelnut garlic sauce, onions stuffed with ground meat (he doesn't specify which type), cinnamon and pomegranate molasses, and stewed squash with yogurt, with no explanation of the significance of the dish, why it was selected, or what diners can expect. The book's missed trajectory given its topic is truly remarkable, as Akkor alludes to the sheer scope of Ottoman palace cuisine in his introduction (the kitchen alone took up over 5,000 square meters and employed hundreds of chefs and assistants) yet he goes no further once he's on to the recipes. (Sept.)

Publishers Weekly