A LIT­TLE FOOD FLIGHT READ­ING

The Weekend Australian - Travel - - Travel & Indulgence -

ANA­TO­LIA: AD­VEN­TURES IN TURK­ISH COOKING Somer Sivri­oglu and David Dale

(Mur­doch Books, $79.99)

THE first time I vis­ited Istanbul, in 1999, my guide told me that a Turk­ish bride-tobe can pass muster with her prospec­tive mother-in-law only if she is able to cook egg­plant in 35 ways. At the time I wrote that I imag­ined “young women cry­ing in de­spair as they salted, minced, pureed, bread­crumbed, baked and fried the jolly stuff un­til their dreams were coloured pur­ple”. Af­ter sub­se­quent in­ter­ludes in that most mag­i­cal city, I know there is much more to Turk­ish cui­sine, and yet more to learn. This en­tranc­ing book by Istanbul-born chef (and Aus­tralian restau­ra­teur) Somer Sivri­oglu and Syd­ney foodie David Dale looks set to fill the gaps. Did some­one men­tion Turk­ish de­light? The recipe on page 192 makes about 75 pieces — should be (just) enough for me at one sit­ting. (The book is re­leased March 1, but I would con­sider pre-order­ing.)

SU­SAN KURO­SAWA

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