Ottoman Cuisine: A Rich Culinary Tradition

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Blue Dome Press, Sep 16, 2014 - Cooking - 97 pages
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!
 

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Contents

Section 1
Section 2
Section 3
Section 4
Section 5
Section 6
Section 7
Section 8
Section 17
Section 18
Section 19
Section 20
Section 21
Section 22
Section 23
Section 24

Section 9
Section 10
Section 11
Section 12
Section 13
Section 14
Section 15
Section 16
Section 25
Section 26
Section 27
Section 28
Section 29
Section 30
Section 31
Copyright

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About the author (2014)

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.

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