SMOKE & SEASONED BREAD HB : Recipes from TuRkiye
by
Hasan Semay
Book Details
Format
Hardback or Cased Book
ISBN-10
0008603758
ISBN-13
9780008603755
Publisher
HarperCollins Publishers
Imprint
Pavilion
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 17th, 2025
Print length
256 Pages
Weight
952 grams
Dimensions
19.40 x 25.20 x 2.70 cms
Product Classification:
TurkishCookery / food & drink etcCookery / food and drink / food writing / cookbooksGeneral cookery & recipesGeneral cookery and recipesNational & regional cuisineNational and regional cuisine / Cuisine of specific cultures or peoplesCookery / food by ingredient: meat and gameCooking with meat & gameCookery / food by ingredient: chicken and other poultryCooking with chicken & other poultryCookery / food by ingredient: fish and seafoodCooking with fish & seafoodCookery / food by ingredient: herbs, spices, oils and vinegarsCooking with herbs & spicesNostalgia: generalTravel & holiday guidesTravel and holiday guidesClassic travel writing
Ksh 4,150.00
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‘With every smoky kebab, every honest conversation and every page, Has proves that the best food is, above all, food with heart’ – BBC GoodFood‘This is Has at his best’ – Jamie Oliver‘A modern Turkish bible’ – Tom Parker Bowles
‘With every smoky kebab, every honest conversation and every page, Has proves that the best food is, above all, food with heart’ – BBC GoodFood‘This is Has at his best’ – Jamie Oliver‘A modern Turkish bible’ – Tom Parker BowlesThink kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism – draped in buttery layers of history and dripping with syrup. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.Though language and culture are shared, Hasan''s Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across mountains to the corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them.
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