See all images (4)

Best Egg Recipes: From the Ottomans to the Contemporary Turkish Cuisine

by Omur Akkor

This book presents a variety of egg dishes, from the Ottoman days to the present.

Paperback
: Sep 15, 2014 • 88 Pages • 6.5 x 8.25 inches • ISBN 9781935295532
Categories
: Backlist, Bestsellers, Cook Books,
Buy Books Online

DESCRIPTION

This book presents a variety of egg dishes, from the Ottoman days to the present. In addition, the book not only features recipes for egg dishes, but also discusses their place among other Ottoman and Turkish dishes.

It includes dishes that date back to the reign of Sultan Mehmed the Conqueror, such as onions with eggs, to practical recipes as mucur, kaygana (Turkish omelet), and stuffed vegetables … This book is not only a book for serious cooks, it is also for those interested in culinary culture and anybody who loves to cook; it is a guide and a stepping stone into Turkish cuisine for all.
Join our mail list

Plus, receive updates on releases, recommended reads and more from Blue Dome Press

INTRODUCTION

This book presents a variety of egg dishes, from the Ottoman days to the present. In addition, the book not only features recipes for egg dishes, but also discusses their place among other Ottoman and Turkish dishes.

It includes dishes that date back to the reign of Sultan Mehmed the Conqueror, such as onions with eggs, to practical recipes as mucur, kaygana (Turkish omelet), and stuffed vegetables … This book is not only a book for serious cooks, it is also for those interested in culinary culture and anybody who loves to cook; it is a guide and a stepping stone into Turkish cuisine for all.

ABOUT AUTHOR

Omur Akkor
Instagram
Omur Akkor

M. Omur (Omur) Akkor (1975), a gourmet chef, was born in Kilis, Turkey, and graduated from Uludag University with a degree in Economics. Currently, he is working on his second degree in “Cultural Heritage and Tourism.” He researches the local and forgotten cuisines of Turkey. For this purpose, Akkor has visited 71 cities and hundreds of towns within Turkey. In addition to his degree, he works on nationally broadcast TV programs and writes articles on food culture and travel in nationally distributed magazines in Turkey. His book, Bursa Mutfagi (The Cuisine of Bursa), won the Gourmand World Cookbook Award and the Best Local Cuisine Book Award in 2009. Akkor also won the Gourmand Cookbook Award for the Best Culinary History Book in 2012, and the Best Corporate Book in 2014.

RELATED TITLES