Review of the book Istanbul to eat Bartek Kieżun

Stamuł do zjedzenia Bartek Kieżun

Bartek Kieżun - a cultural anthropologist by education, a passionate cook. Mediterranean cuisine specialist, culinary journalist, traveler, photographer. She cooks, feeds, conducts culinary workshops, organizes unique tasting dinners and judges in culinary competitions. Two-time Magellan Award winner for Italia To Eat and Portugal To Eat Culinary Guides. Winner of the prestigious Gourmand World Cookbook Awards.

Istanbul is one of the largest cities in the world, the largest and most populous in Turkey. The city is situated on the Bosphorus Strait and the Sea of ​​Marmara. It is the only metropolis in the world that is located on two continents, the western part in Europe, the eastern part in Asia.

Istanbul is said to be the culinary capital of Turkey. The aroma of roasted chestnuts, smoky notes of spices, hot lokma, blood red pomegranate juice. The scent of roasted meat mixed with the aromas of rose oil, roasted nuts, caramel and honey. The whole thing smells of fumes circulating on the Bosphorus... Istanbul is fascinating and beautiful. It can be annoying and ugly. He can delight and discourage . Such Istanbul, Istanbul to eat will be presented to us in his book by Bartek Kieżun. He will tell us about the taste and smell of the city he has come to love and which, as he says, is "already running through his veins".

Istanbul to eat is not only a cookbook, it is a unique guide to the culinary capital of Turkey. Recipes and photos of the food are intertwined with pictures of the bustling city, and everything is sprinkled with stories of Istanbul's history and culture. If you like cooking and traveling and looking for new flavors, this book is just for you.

Each new culinary book is a challenge for me, I always have to prepare something right away, at the latest on the next day. This time I came across a small obstacle, and it was... paprika, or rather lack of it. Which peppers are you talking about? It's Pul biber, or Aleppo pepper. Fortunately, you can buy it in oriental food stores. If you want to recreate most of the recipes from the book, be sure to stock up on this spice.

Pul biber on the shopping list, and I found a recipe that I could prepare immediately. I baked a delicious, melt-in-your-mouth cookies in Şekerpare

Stambuł do zjedzenia Şekerpare

Now I'll make myself Turkish tea and sit down to readings by Bartek Kieżun Istanbul to eat . I also recommend this set to you!

Istanbul to eat Bartek Kiezun
Istanbul to eat
Author - Bartek Kieżun
Publisher Buchmann
Number of pages 288
Format - 210 x 270
Typ okładki - twarda

Thank you Buchmann for providing a copy of the book for review.

also check

Shakshouka. Jerusalem kitchen. Boundless - Nidal Kersh


Siga Siga The taste of Greece on your plate - Sabina Francuz


TASTE - Yotam Ottolenghi and Ixta Belfrage - A culinary book


Shortbread Turkish cookies Şekerpare in lemon syrup



add comment

Your email address will not be published.