Joined in 2023 
82 
63 About this deal
In the 80’s he opened up his first own restaurant, Çiya. This restaurant grew over time, opening up new concepts in the same street and owning their own farm for their produce. He has not limited himself to one type of Turkish cuisine. Instead, he strongly believes that all the different heritages, Azeri, Georgian, Turkish, Aarabic, Armenian, etc. should all be served together. Food is what should bring people together, not push them apart. Chef’s table About the Author:The author of this cookbook is Selin Kiazim. Inspired by her Turkish-Cypriot heritage, which focuses on communal eating, she developed her love of cooking at an early age. She opened Oklava with her business partner Laura Christie in London’s Shoreditch in November 2015. Learn more about her at www.selinkiazim.com. Tree of Life: Turkish Home Cooking
Each section starts with a short introduction which helps you understand where this type of food fits into Turkish culture. When is it eaten, how does it vary between regions, etc. These introductions are what makes the book more than just a cookbook it. It’s also about culture and history. Collecting recipes from several objects such as village home cooks, community bakers, café chefs, farmers, and fishermen, the author has brought up a unique collection of authentic, easy-to-follow recipes that many of them have never before been published in English. From a country rich in culinary traditions comes an exhaustively researched, written and photographed book."― The Sunday TimesAbout the Author:The author of this cookbook is Michelle Anderson. She is the author and ghostwriter of more than 30 cookbooks focused on healthy diets and delicious food. Michelle Anderson ever worked as a professional chef for more than 25 years in fine dining restaurants across North Africa and Ontario, Canada. Now she lives in Temiskaming Shores, Ontario, Canada. Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook] Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage. But more than just recipes, this book will show you different ways to use ingredients like meats, poultry, and fish. It also emphasizes the use of vegetables and whole grains in a plethora of hearty and home-cooked family staples. And besides all this, the book spends time exploring the country’s dynamic cultural heritage, with an introduction dedicated to he vast culinary history of Turkey. He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad. Oklava: Recipes from a Turkish–Cypriot kitchen
A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine OnlineHis family was one of farmers and bakers. He himself, as well as his brothers, were bakers. Baking is an essential part of Turkish culture, fresh breads are a vital part of a lot of dishes. Having to move to Istanbul in the late 70’s, he started work at the restaurant of his uncle’s, opening up his perspective to food and the different dishes even further.
Great Deal 
New Comment