Tree of Life: Turkish Home Cooking
Feb 2017 · Burgess Lea Press
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256
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Explore the refined flavors and seductive aromas of the Turkish table with Tree of Life. These are tastes that can't be found anywhere else on Earth.
When Joy Stocke and Angie Brenner first met on the balcony of a guesthouse in a small resort town on the Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. The two new friends set off on a cultural adventure tour of Turkey that spanned ten years. Returning home to their respective American kitchens, they couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir, and incorporate that sensibility into the food they cook every day for themselves, family, and friends.
Based on the memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.
Just a small selection of recipes in Tree of Life include:
When Joy Stocke and Angie Brenner first met on the balcony of a guesthouse in a small resort town on the Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. The two new friends set off on a cultural adventure tour of Turkey that spanned ten years. Returning home to their respective American kitchens, they couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir, and incorporate that sensibility into the food they cook every day for themselves, family, and friends.
Based on the memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.
Just a small selection of recipes in Tree of Life include:
- Circassian Chicken
- Carrot Hummus with Toasted Fennel Seeds
- Spice-Route Moussaka
- Weeknight Lamb Manti
- Stuffed Grape Leaves
- Black Sea Hazelnut Baklava
- Much more
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Autoren-Profil
Joy E. Stocke, a career journalist, is co-founder and editor-in-chief of the online literary magazine Wild River Review. Her essay on Turkish-American food appears in the Oxford Encyclopedia of Food and Drink in America. She lives in Stockton, New Jersey.
Angie Brenner, a former independent bookseller specializing in travel, covers West Coast editorials for Wild River Review. She lives in Julian, California.
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