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“I first met Nevin at a conference of the International Olive Oil Council in Istanbul. She’s probably the person who has done the most in bringing Turkish cuisine to light. The thing about Turkish food is that there are so many different influences. Geographically, the country stretches from right down on the Syrian border to the Caspian Sea and Russia. So you’ve got all the regional foods, the religious foods like the Sufi cuisines, the Ottoman cuisine and the palace cuisine of the caliphs. Food has been so important in Turkey that even the janissaries’ titles were the titles of cooks.” Read more...
The best books on Mediterranean Cooking
Diane Seed, Cooks & Food Writer
