Dimensions
192 x 255 x 15mm
One of the most fascinating and unique aspects of urban life in Turkey is the variety, richness and quality of food one can purchase in the streets from itinerant vendors.
* Author runs the Istanbul Culinary Institute in Istanbul.
* Provides a comprehensive overview of Turkish culinary culture and cuisine with beautifully taken photographs.
* Features practical and easy-to-follow recipes that have been tweaked for use in the modern kitchen.
* Author's second book, Istanbul Contemporary Cuisine (published in Turkey) received a 'Special Award' from the jury at the Gourmand World Cookbook Awards 2010 and revived interest in the author's first book, Street Foods of Turkey.
Street Foods of Turkey documents a wide variety of these street foods, from fresh produce to prepared meals sold on hand-pushed carts, in glass display cases mounted on wheels or simply in baskets and trays.
Made up of a rich palette of colours, tastes and smells unique to the urban culinary culture of Turkey, Street Foods of Turkey also demonstrates the culinary possibilities inspired by these popular street foods. The colourful varieties of street food is documented in this book by season—Winter, Spring, Summer, Autumn, with an extra section, All Year Round—together with recipes, historical background and cultural notes. Illustrated with beautifully taken photographs, this book will inspire all who are interested in the vibrant street food scene in Turkey.
Born in Ankara, Turkey, Hande Bozdog(an is founding Director of the Istanbul Culinary Institute. Her culinary honours include a professional chef diploma with distinction from the French Culinary Institute in New York and certifications in cooking and baking at the Bath School of Cookery in England and the Culinary Institute of America in Poughkeepsie. Her first book, Flavours of the Street: Turkey (now reprinted as Street Foods of Turkey) won the Gourmand Award in 2005. More recently, she co-edited Istanbul Contemporary Cuisine (published in French, English and Turkish) with Lale Apa, which received the 2010 Gourmand Jury Special Prize.
