Turkish Cookery

This is no ordinary cookbook. Some of the world’s great chefs have come together here to share their favourite Turkish recipes. Sample Nigella Lawson’s hummus with seared lamb and toasted pinenuts; Hüseyin Özer’s almond cake; Antony Worrall Thompson’s freshwater trout; Claudia Roden’s yoghurt soup; or Gary Rhodes’s Turkish delight.Not only are there classic Turkish recipes for falafel, kebabs and baklava but there are also wonderful introductions to the famous wines, raki and coffee that complement these dishes. Alongside these are fascinating insights into how this exquisite cuisine evolved in the Ottoman Empire to rank as one of the world’s finest.