Turkish FlavorsRecipes from a Seaside Café

Via Australia comes modern reworkings of Turkish fare.

A delicious cookbook serving up fresh, modern interpretations of Turkish fare. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was six years old. Drawing on this rich heritage, Sevtap delivers more than eighty fresh and tantalizing recipes for the home cook. Good Turkish cooking is all about quality ingredients and the recipes in Turkish Flavours, from classics to more modern interpretations, are all simple and easy to make. Organized into chapters of Breakfast, Meze and Salads, Main Meals, and Desserts, Turkish Flavours contains all the favorite Turkish dishes. Make your own Pan-Fried Feta and Parsley Breads, or feast on the Lamb Kofte. Delight in the aroma of the Garlic Chili Squid with Saffron, carve up a Leek and Parmesan Tart, savor the sweetness of Baklava, or create your own Hummus or Baba Ghanoush. Turkish Flavours explores the joy of Turkish cooking using basic ingredients to create traditional blends of delicious flavors that will delight your family and friends.

Sevtap Yüce came to Australia when she was seventeen and learned English while working in a patisserie in Sydney. She went on to work for Bill Granger, before a sea change took her to Angourie in northern New South Wales. Beachwood Café, Sevtap’s vibrant restaurant, opened in 1994.

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