Ozlem's Turkish Table

* Sales to date: over 10,000 units * Virtual cookery classes with Christopher Kimball's Milk Street Cookery School (Boston MA) and on Milk Street Radio. * Best in the World Gourmand World Cookbook Awards, Food Heritage: Turkey. Award ceremony in Paris (France) * Honorable Mention Foreword Indies Book of the Year Awards * Edinburgh International Book Festival speaker * Ambassador of the Republic of Turkey's residence, speaker (London) * London Book Fair (Turkish Ministry of Culture & Tourism) Turkish Chefs of the World (Dunyanin Turk Sefleri) Turkish national TV (TRT) Melissa's Produce (USA) Inside Out Istanbul, Merhaba & North Cyprus Scene Green Prophet FAWCO, Anglo-Turkish Society Cookery classes etc: AWBS International Women's Club (UK) Divertimenti Cookery School (London UK) Central Market Cooking School (Austin, Dallas, Galveston & Houston USA) JA University (Amman Jordan) Blid and Hatton Gatherings, Istanbul Culinary Institute (Turkey).

GOURMAND AWARD WINNER, Heritage: Turkey. Ozlem's tribute to the wonderfully diverse cuisine of Southern Turkey, featured at the Edinburgh International Book Festival. May these beautifully illustrated recipes take you on a journey to savour the delicious foods of her hometown Antioch, Antakya and the warm, sharing spirit of the Turkish cultureWith a tribute to Southern Turkish Cuisine Foreword by Ghillie Basan "My very warm welcome to you – Hosgeldiniz" This book is Özlem’s tribute to the wonderfully diverse cuisine of Turkey and a celebration of her Southern Turkish roots with local recipes from her home town, Antioch, Antakya. She hopes these recipes will take you on a Turkish journey – to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. Living abroad, it can be difficult to access speciality ingredients, so she also offers substitutes and/or alternatives wherever she can. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots – Ancient Antioch, Antakya Her family’s roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother’s 450 year old stone home, under the fig and walnut trees. Her dad’s father, Ahmet, was a soap maker (her father’s surname “Sabuncu”, means “soap maker”) making the city’s landmark olive oil soaps. Her mother’s father, Suphi, was a food...