? Gaziantep cuisine, bothdelicateandfamously hot andspicy, is therichestandmostvaried in Turkey, combining as it doestherusticfoods of theAnatolianheartland, dishesdeveloped in theOttomancourts in Istanbul, andlegaciesfromtheArabandMediterraneanworlds. Itreally is extraordinaryandneedsto be discovered. Youwill be amazed, inspiredanddelightedbythedishes."
CLAUDIA RODEN Culturalanthropologistandexpert of MiddleEastern, MediterraneanandJewishcuisines; author of A Book of MiddleEasternFoodandArabesque - SumptuousFoodfromMorocco, Turkey&Lebanon.
? When I think of Gaziantep, I seetwocolors: red, because of itsfamousredpeppers, but aboveallgreen, because Gaziantep is Turkey'spistachiocapital. Andbecause of that, for me andformanyothers, it is theworldcapital of baklava, thatcrowningglory of Turkey'srichcuisine."
CHARLES PERRY Culinaryhistorian, authority on MedievalArabCookery, translator of Al Baghdadi's 13th-century cookbook A BaghdadCookeryBook.
? Thisbrilliantbookanditseditor, Aylin Öney Tan, introduced me totheincrediblevariety of Gaziantep food ? itskebabs, itsdelicatevegetabledishes, anditsfragrantpistachiosand baklava. Every time I try a recipefrom ?Gaziantep Cookery' it is seasonedwiththekindness, generosityandexpertise of itseditorandtheotherwonderfulfriends I met in Gaziantep."
NICK MALGIERI Founder of Baking Programs, ICE (Institute of CulinaryEducation)-NYC; author of PastryPerfectionand How toBake.
? Thisbook is an instantclassicandourfavouritebook on Turkishfood. Turkishhomecooking is in ouropinionthebest in theworld."
SAM & SAM CLARK Chef-owners of Moro, London; authors of Moro, Morito&Moro East.
? Gaziantep cuisine, bothdelicateandfamously hot andspicy, is therichestandmostvaried in Turkey, combining as it doestherusticfoods of theAnatolianheartland, dishesdeveloped in theOttomancourts in Istanbul, andlegaciesfromtheArabandMediterraneanworlds. Itreally is extraordinaryandneedsto be discovered. Youwill be amazed, inspiredanddelightedbythedishes."
CLAUDIA RODEN Culturalanthropologistandexpert of MiddleEastern, MediterraneanandJewishcuisines; author of A Book of MiddleEasternFoodandArabesque - SumptuousFoodfromMorocco, Turkey&Lebanon.
? When I think of Gaziantep, I seetwocolors: red, because of itsfamousredpeppers, but aboveallgreen, because Gaziantep is Turkey'spistachiocapital. Andbecause of that, for me andformanyothers, it is theworldcapital of baklava, thatcrowningglory of Turkey'srichcuisine."
CHARLES PERRY Culinaryhistorian, authority on MedievalArabCookery, translator of Al Baghdadi's 13th-century cookbook A BaghdadCookeryBook.
? Thisbrilliantbookanditseditor, Aylin Öney Tan, introduced me totheincrediblevariety of Gaziantep food ? itskebabs, itsdelicatevegetabledishes, anditsfragrantpistachiosand baklava. Every time I try a recipefrom ?Gaziantep Cookery' it is seasonedwiththekindness, generosityandexpertise of itseditorandtheotherwonderfulfriends I met in Gaziantep."
NICK MALGIERI Founder of Baking Programs, ICE (Institute of CulinaryEducation)-NYC; author of PastryPerfectionand How toBake.
? Thisbook is an instantclassicandourfavouritebook on Turkishfood. Turkishhomecooking is in ouropinionthebest in theworld."
SAM & SAM CLARK Chef-owners of Moro, London; authors of Moro, Morito&Moro East.
