Aegean Flavours

I love this book. It's a great reference to add to my collection of material I'm studying on Turkish and Greek food. Recipes are simple and straightforward. The only caveat for me is the unavailability of some of the ingredients, although the author does offer substitutions in some cases. The book is also great as a journal of the author's travels through small towns and markets of Aegean Turkey.

Great cookbook. Love the recipes.

One of the best book of modernised aegean cooking. I highly recommended.

A marvelous cookbook—the flavors emerge from the pages!

Luscious, exotic and even decadent are great terms to describe the flavors in this gorgeous cookbook! From 'Pine Nut and Minced Meat Borek' to 'Rump of Lamb Marinated in Molasses and Served with Roast Potatoes with Rosemary', 'Quail with Rosemary and Mushrooms' and 'Baked Figs Stuffed with Honey and Almonds Served with Warm Goat's Cheese', the flavours draw you back to this cookbook over and over again. Over 100 delightful recipes are laid out geographically in this beautifully photographed book.The only caveat I had with this book is that the recipes are all written in the first person style, i.e. "I slice the red onion into very thin rings and I remove the seeds from the black olives. I either slice the tomatoes thin or quarter them." That gets annoying and/or distracting very quickly. However, that is the only drawback I found in this lovely cookbook, so I highly recommend it.I received a copy of this book from Quartos Books for my honest review. All thoughts and opinions are my own.

I am originally from Aegean coast of Turkey and quite often get annoyed that a lot of Turkish cuisine books in English are just lazy, same old recipes sort of from a touristic angle. Yes, kebabs and meatballs are part of Turkish cuisine but Turkish cuisine has many other recipes and very regional. It has Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European facets to name a few. Turks being nomads, on their way to current Republic, they have a created a big fusion cuisine. So, if you really want to know Aegean regional Turkish cooking, this is a great book.

Excellent recipies using locally sourced ingredients rather than those available from the UK