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Anatolia: Adventures in Turkish Cooking by David Dale and Somer Sivrioglu

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My restaurant, Efendy , and the amazing team gave me the chance to represent Turkish food in a country where it was only known as kebaps and Turkish bread before we opened. Your mother worked as a restaurant consultant, do both of you share a similar philosophy when it comes to food, cooking, and running a restaurant?

Does she give you advice and do you listen? I think we are both challenging each other in that aspect. She gives me advice, typically I would ignore, or pretend to ignore, but do it later on anyway laughing. My grandma, Akife, was my childhood influence, as she was one of the first modern females to complete a home economics degree and she took cooking classes as part of it.

She was a great example of how to create excellence from scarcity. How did the Turkish cuisine influence your perspective as a chef?


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How do you develop new recipes? Turkish food is all about seasonality, abundance and variety. As a chef, it made me think about using the right produce at the right season and applying various drying, pickling, and preserving techniques to my cooking. I used to create the recipes and get my chefs to cook them at Efendy, but now I ask them to create recipes that means something to them, from their heritage, and I learn and coach them to fine tune them to put in our seasonal menus at Efendy and Anason. How long did you work on your cookbook Anatolia?

Can you describe the creative process of this wonderful book, which you wrote together with David Dale? Three years from concept to print. As a first time book author, I was lucky enough to work with one of the best food journalists, David Dale, and he coached me thorough the whole process. I am lucky enough to go back every year. Eating seasonal fish and drinking raki on the Bosphorus with family and friends is one thing I yearn for and do every time I am back.

Anatolia: Adventures in Turkish Cooking

What was the first dish you cooked on your own, what is your first cooking memory? I remember helping my grandma buttering the layers of her lamb borek , she had the scariest looking electrical round oven where all the cables and elements were exposed. If you could choose one person to cook a meal for you, who and what would it be? I would love my babaanne paternal grandmother to cook something from her Albanian heritage, as we lost her when I was very young and never learned that part of my culinary culture.

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Anatolia: Adventures in Turkish Cooking

Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls.

In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.