Sultan's Kitchen: A Turkish Cookbook [Paperback]

Ozcan Ozan (Author)

Book Description

Release date: May 1, 2001

Tangy egg-lemon soup. Vegetable-stuffed eggplants sauteed in fragrant olive oil. Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by an expert in The SultanÆs Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan.

Editorial Reviews

Review

"Ozcan claims Turkish cuisine is one of the greatest in the world. . . [his recipes] manage to be fairly persuasive."—the New York Times

About the Author

Chef Ozcan Ozan grew up in Izmir, Turkey, and has been cooking for nearly thirty years. Before coming to Boston he cooked professionally in Europe and Turkey, learning his craft in the traditional European fashion of working at each kitchen position until he became executive chef. He attended the Cordon Bleu cooking school in Paris. He is a member of the James Beard Association and cooked for the 1995 James Beard Awards dinner. His restaurant, SultanÆs Kitchen, has been profiled in the Boston Phoenix as well as the Boston Globe, and was selected as the Best Middle Eastern Restaurant in Boston for 1997 by Boston Magazine. Zagat Restaurant Survey has ranked SultanÆs Kitchen as BostonÆs Best Middle Eastern Restaurant for four years. Ozcan has appeared on TV and radio programs here and abroad. He lives north of Boston with his wife and two sons.

Photographer Carl Tremblay is well known for his knack of bringing out the beauty in food and food-related objects. He created the photographs for The Olives Table (1997), and his work regularly appears in Boston Magazine as well as CookÆs Illustrated, Inc. Magazine, and Yankee magazine.

Product Details

• Paperback: 160 pages
• Publisher: Periplus Editions (HK) ltd. (May 1, 2001)
• Language: English
• ISBN-10: 962593944X
• ISBN-13: 978-9625939445
• Product Dimensions: 9 x 0.4 x 10 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (62 customer reviews)
• Amazon Best Sellers Rank: #45,174 in Books (See Top 100 in Books)
  • #1 in Books > Cookbooks, Food & Wine > Regional & International > European > Turkish
  • #71 in Books > Cookbooks, Food & Wine > Regional & International > Asian

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Most Helpful Customer Reviews

90 of 92 people found the following review helpful

5.0 out of 5 stars Tastes GOODS, Looks GOOD, and is EASY! August 5, 2000

By AxeTopher

Format:Hardcover

This is the BEST cookbook! I am NOT an experienced cook, but I was even able to make the BREAD (from scratch!) for the meat filled pastry (Katmer with Kiymali filling)! I had no trouble understanding the instructions or finding the ingredients (they were ALL available at my local grocery!)! Another great thing about it is the photographs! There are a LOT! (If it looks good, then you want to cook it, right?) I have cooked my way through half the recipes and loved them all! This book made me a much more confident cook! Oh, I almost forgot to say, everything tastes GREAT! I don't even have to go to a Turkish restaurant anymore!

93 of 96 people found the following review helpful

5.0 out of 5 stars Best Turkish cookbook yet March 18, 2001

By Jeannine Koknar

Format:Hardcover

I have lived in Turkey and enjoyed the food perhaps too much. Also my hobby is collecting Turkish cookbooks and cooking Turkish food. This book is at the top of my list. Every recipe I've tried has been perfection. Not due to my cooking skills but because of the quality of the recipe. Don't hesitate to buy this book.

61 of 63 people found the following review helpful

5.0 out of 5 stars best turkish cookbook February 18, 2005

By P. Clark

Format:Paperback

I am keen on collecting cookbooks. As I am Turkish I have a special interest in Turkish cuisine. I have 9 books on this topic, 4 of them in English. Ozcan Ozan's book is the best among them. Turkish food, definitely very tasty, but is not all that easy to prepare. Ozan explains each step very clearly and the measures he gives are very accurate. Apparently he genuinely put a lot of thought into it and wrote it in a way that everybody could apply.