Download , by Selin Kiazim
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, by Selin Kiazim
Download , by Selin Kiazim
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Product details
File Size: 83881 KB
Print Length: 240 pages
Publisher: Mitchell Beazley; 01 edition (May 4, 2017)
Publication Date: May 4, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01LY8BW1I
Text-to-Speech:
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Amazon Best Sellers Rank:
#492,793 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
OKLAVA is the name of the author's London restaurant, but this is not a book of recipes better prepared by professionals in a commercial kitchen. This collection is a celebration of traditional dishes from Cyprus where Selin Kiazim's culinary DNA is firmly rooted. Cypriot cuisine is a wonderful Mediterranean island melange of Greek, Turkish, and Middle Eastern flavors and ingredients. The food is fresh, simple, and delicious, not overwrought. The gorgeous accompanying photographs stimulate both the appetite and the imagination.I have a great many Middle Eastern cookbooks, but this one is not a repetition of any of them. There is a chapter of recipes using fish and seafood, but being in landlocked Tennessee doesn't keep me from experimenting and substituting the protein and adapting the sauce, or preparation method to my needs. Lamb can be easily substituted with beef. I am a big fan of sumac, that wonderfully deep red and lemony-tasting spice. If you live in a small town as I do, everything is easily available online. Penzey's is one of my favorite suppliers, but there are many good ones.The recipes are arranged in the following chapters:--Salads & Snacks (14 recipes, including a brunch menu with recipes) Fresh, herbal, and colorful salads and meze components.--Savory Bakes (11 recipes, including breads and savory pastries)--Meat (25 recipes, including fowl, lamb, beef, veal, rabbit. Also hummus, pilaf, and 2 special salad accompaniments) I'll be making these with beef, pork, chicken, and turkey, which is what I have ready to hand.--Seafood (8 recipes) These are of course salt-water fish, but I'll be using some catfish and tilapia to try these, which are readily available to me, or go for frozen. Where there's a will, there's a way.--Vegetables & Grains (12 recipes) Slow-cooked white beans with tomato, lemon, and olive oil are calling my name, Barbecued sweet corn with butter, garlic, sumac, and za'atar reminds me strikingly of roasted Mexican street corn but with different spices.--Drinks (11 recipes, with and without alcohol) Real Turkish tea, raki, Turkish coffee, and a Turkish Bloody Mary I can't wait to try.--Dressings, Bits & Dips (20 recipes) Fabulous dressings, relishes, and a recipe for preserved lemons.--Sweet Things (14 recipes) Traditional cakes, pastries, lovely baked fruits, custard-filled filo pastry, rice pudding brulee. All things yummy.The photographs are inspiring, and instructional where needed. She lists ingredients in both metric and imperial weights and measures, so anyone can use the recipes easily. The Kindle organization is excellent: lots of links within recipes, chapter headings, the entire index in fact. You can also browse by ingredient, if you wish.I've rarely seen a cookbook by a professional chef that is so understandable and accessible to the average home cook. I have not yet cooked from any of the recipes, but I have so many collections from this part of the world and am so fondly familiar with the broad strokes of Middle Eastern/Mediterranean cooking that I'm very comfortable recommending this book. It is beautifully done with an introduction to every recipe, which I love. I'm reading straight through, like a novel, while making mental notes about what I will try first: Cicassian Chicken, Black Olive and Pepper Tapenade, or will it be a beautiful round of Spinach & Feta Borek (lovely filo pie)? So hard to choose when everything looks and sounds so good.
Brilliant book, brings the restaurant to life.
This is a beautiful book of Turkish-Cypriot recipes. The fusion of Greek and Middle Eastern flavors makes for some wonderful flavor profiles and the recipes range from decadently delicious, like a smoked bacon and medjool date sandwich, to fresh and light, like the tomato-pomegranate salad with parsley. The dessert section is a standout in particular, and there are even a couple of mixed drink recipes for entertaining (the medjool date, espresso, and fennel martini is a must try). A unique cookbook offering, and the photography is a treat.
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