The Sultan's Kitchen - by Ozcan Ozan (Paperback)

Book Synopsis

Prepare authentic Turkish home cooking with over 150 flavorful recipes inspired by the rich culinary traditions of the Ottoman Empire.

Praised by the Boston Globe as "Not to be missed...a gem," The Sultan's Kitchen introduces the vibrant flavors of Turkey through a collection of authentic, approachable recipes rooted in centuries of culinary tradition. Blending Mediterranean, Middle Eastern and Central Asian influences, Turkish cuisine is celebrated for its fresh ingredients, bold seasonings and generous hospitality.

Chef Ozcan Ozan presents more than 150 recipes that are easy to prepare using readily available ingredients, making it simple to recreate the tastes and aromas of Turkey in your own kitchen. From comforting soups and meze to hearty main courses, fragrant rice dishes and irresistible desserts, every recipe reflects the warmth and abundance of traditional Turkish cooking.

Recipes include:

• Peasant Soup
• Chickpea Pilaf
• Richly Stewed Lamb with Eggplant
• Pistachio Semolina Cake
• And more than 150 classic Turkish dishes

The book also includes complete Turkish dinner menus, practical cooking tips and stunning photography by Carl Tremblay, making it an inspiring resource for anyone who loves Mediterranean cooking, world cuisine and authentic regional food traditions.

Review Quotes

"A wonderfully varied selection...Ozcan's versions of the famous dishes ezogelin corbasi (a red lentil soup) and 'shepherd's salad' are the most richly and complexly flavored I've eaten." --Gourmet

"Not to be missed...a gem. This is real Old World cooking...devotees of Mediterranean cuisine would be remiss not to add this book to their collection." --Boston Globe

"Ozcan claims Turkish cuisine is one of the greatest in the world...[his recipes] manage to be fairly persuasive." --New York Times

"Ozcan Ozan's Sultan's Kitchen deliciously captures the flavors of Turkish cooking traditions...Professionals and home cooks alike will find lots of savory ideas within the pages of this book to expand their repertoire of prized Mediterranean recipes." --Greg Drescher, Director of Education, The Culinary Institute of America at Greystone

About the Author

Chef Ozcan Ozan grew up in Izmir, Turkey, and has been cooking for nearly thirty years. Before coming to Boston he cooked professionally in Europe and Turkey, learning his craft in the traditional European fashion of working at each kitchen position until he became an executive chef. He attended the Cordon Bleu cooking school in Paris. He is a member of the James Beard Association and cooked for the 1995 James Beard Awards dinner. His restaurant, Sultan's Kitchen, has been profiled in the Boston Phoenix as well as the Boston Globe and was selected as the Best Middle Eastern Restaurant in Boston for 1997 by Boston Magazine. Zagat Restaurant Survey has ranked Sultan's Kitchen as Boston's Best Middle Eastern Restaurant for four years. Ozcan has appeared on TV and radio programs here and abroad. He lives north of Boston with his wife and two sons.

Photographer Carl Tremblay is well known for his knack of bringing out the beauty in food and food-related objects. He created the photographs for The Olives Table (1997), and his work regularly appears in Boston Magazine as well as Cook's Illustrated, Inc. Magazine, and Yankee magazine.