By David Dale, Somer Sivrioglu
Anatolia is a richly illustrated, pleasing and informative exploration of the neighborhood cooking tradition of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, proposing recipes starting from the grand banquets of the Ottoman empire to the highly spiced snacks of Istanbul's road stalls. In doing so that they clarify their tackle the classics and show the encompassing rituals, myths, jokes and people knowledge of either the previous and new Turkey.
More than a hundred and fifty dishes are featured, and photographs of the recipes are complemented via in particular commissioned pictures shot on position in Turkey. characteristic spreads on neighborhood Turkish cooks and manufacturers and their specialities upload a desirable layer of curiosity and flavour.
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Extra resources for Anatolia: Adventures in Turkish Cooking
Snapped off the ends and remove the strings. Some northern Chinese chefs like to sprinkle toasted sesame seeds over the finished dish. 12 3/16/09 4:25 PM Page 44 Sweet Ginger Wine Chicken In this recipe, large chunks of chicken are marinated in a tangy ginger wine, then simmered in an aromatic sweet wine sauce, producing a superb flavor and tender texture. The ginger and wine give this dish warming properties, which makes it a good choice for cold winter weather. 1 whole chicken, preferably free-range, chopped into large chunks, including bone and skin 2/ cup (150 ml) rice 3 wine steeped with 2 tablespoons grated ginger for 1 hour 15 g (1 cup) dried wood ear black fungus, soaked in hot water for 20 minutes 2 tablespoons oil 10 slices ginger 3 cloves garlic, cut into thin slices 3 spring onions, cut into 2-cm (3/4-in) sections 11/2 cups (375 ml) rice wine 21/2 cups (625 ml) sweet rice wine, sherry, or Japanese mirin 1 teaspoon salt Sprigs of coriander leaves, to garnish 44 Poultry 1 Place the chicken chunks and ginger wine in a bowl, toss well and set aside to marinate for 30–45 minutes.
Serve immediately or chill until ready to serve. For a spicy flavor, add 1 teaspoon ground black pepper or 1 finely minced red finger-length chili to the sauce. 12 3/16/09 4:30 PM Page 51 Five Spice Beijing Spareribs 500 g (1 lb) pork spareribs 4 tablespoons soy sauce 2 tablespoons sugar Oil, for deep-frying 2 spring onions, chopped 2 slices ginger, minced 1 teaspoon rice wine 1/ teaspoon fennel 2 seeds 1 teaspoon brown sugar 5 teaspoons rice vinegar 1 teaspoon salt, or to taste Serves 4 Preparation time: 15 mins Cooking time: 10 mins 1 Wash the spareribs and chopped into 3-cm (11/4-in) long pieces.
Bring to a boil. Turn off the heat and remove the chicken slices and chives with a slotted spoon and set aside, reserving the chicken stock. 4 Bring a large pot of water to a boil, blanch the noodles briefly to revive them. If using dried noodles, follow the packet instructions or cooked them for 3–4 minutes until the noodles are tender. Drain, rinse in cold water and set aside to drain in a colander. 5 Heat the reserved oil together with another 41/2 tablespoons of the remaining oil in a clean wok.