Search Results for chefs - Narrowed by: Cooking, Turkish.

The Turkish cookbook : the culinary traditions & recipes from Turkey / Musa Daǧdeviren.

2024-05-10T11:06:45Z

by Dagdeviren, Musa
Call Number 641.59561 DAG
Publication Date 2019
Summary The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Format: Books

Tulum : modern Turkish cuisine / by Coskyn Uysal ; photography: Tim Grey.

2024-05-10T11:06:45Z

by Uysal, Coskyn, author.
Call Number 641.59561 UYS
Publication Date 2019
Summary Tulum, a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum's delicious modern Turkish cuisine. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions. Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun's Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
Format: Books

Mediterranean cookery volume1 [digital videorecording] : Egypt, Turkey, Morocco and Greece.

2024-05-10T11:06:45Z

by Roden, Claudia.
Call Number DVD 641.594 ROD (UNIT)1
Publication Date 1987
Summary In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format: Other