The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, and Syria [Hardcover]

Sarah Woodward (Author), Jan Baldwin (Photographer)

Book Description

Publication Date: October 2001

One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines. The Ottoman Kitchen explores the culinary traditions of the region, the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured-stunning recipe pictures and evocative location shots of modern-day life.

Editorial Reviews

From Booklist

Although contemporary Turkey's cooking has found welcome in many U.S. cities, few are familiar with its culinary ancestor, the imperial table of the Ottomans. Sarah Woodward has compiled recipes from that era and has updated them just enough to make the dishes reproducible in modern kitchens. The Ottoman Kitchen, as Woodward reconstructs it, emphasizes quick cooking and commonly available ingredients. Recipes abound with fresh pomegranates, nuts, yogurt, cheeses, parsley, and mint. Only a few ingredients, such as pomegranate molasses, demand special trips to Middle Eastern markets. When meat is used, it's usually lamb, but many recipes call for chicken or other poultry. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Sarah Woodward's cookbooks include Oranges & Lemons, The Classic Mediterranean Cookbook, and Tastes of North Africa. Jan Baldwin is a leading international photographer of food and interiors. Her photographs illustrate one other Interlink cookbook, The African Kitchen.

Product Details

• Hardcover: 144 pages
• Publisher: Interlink Publishing Group (October 2001)
• Language: English
• ISBN-10: 1566564123
• ISBN-13: 978-1566564120
• Product Dimensions: 10.6 x 9.1 x 0.6 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,969,471 in Books (See Top 100 in Books)
  • #45 in Books > Cookbooks, Food & Wine > Regional & International > European > Turkish

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Customer Reviews

Most Helpful Customer Reviews

18 of 21 people found the following review helpful:

5.0 out of 5 stars Truly Exotic Cuisine, January 7, 2002

By 

"leakoiv" (Oakville, Ontario Canada) - See all my reviews

This review is from: The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, and Syria (Hardcover)

The Ottoman Kitchen makes for a delightful journey to this historic area. Having visited Greece and Turkey two years ago, the book immediately caught my attention.

The recipes are accompanied by an interesting overview of the area. One should not be too surprised that Turkey and its neighbouring countries offer cuisine that is similar in many ways. These countries' common past is the reason for this.

The author has adapted the recipes for a North American kitchen. There is no need to obtain what might be unobtainable ingredients in North America.

The book bought back many memories of this fascinating region. I have already tried my first recipe (Topkapi pilaf), and intend to try many more.

Not only is the book beautiful to behold ... the food contained therein is a true delight to savour!