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COOKERY

EDINBURGH INT'L BOOK FESTIVAL

OTHER EVENTS

IN THE PRESS

ABOUT THE AUTHOR

ÖZLEM'S TURKISH TABLE WEBSITE

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2019

Classifications:

National & International Cookery | Turkish

Mediterranean Food & Drink

European Cooking

Vegetables & Vegetarian Cooking

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Özlem's Turkish Table

Recipes from My Homeland

Özlem Warren

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EDINBURGH INTERNATIONAL BOOK FESTIVAL

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Ghillie Basan

Swimming with watermelons and how to lure a husband

Before she appears at the Edinburgh International Book Festival, cookery author and teacher, Ozlem Warren chats to Ghillie about her fond memories of growing up in Antakya in southern Turkey and how cooking aubergines at Stirling University led to marriage!

Özlem teaching her Turkish cookery class at the Divertimenti Cookery School, London UK

About the Author

Özlem Warren

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IN THE PRESS

“

“

Ozlem’s Turkish Table cookery book is Ozlem’s tribute to the diverse cuisine of Turkey and a celebration of her Southern Turkish roots from her home town, Antioch with personal stories and stunning photography. Ozlem takes you on a Turkish journey – to learn and enjoy the delicious foods of her homeland and feel the warmth and sharing spirit of Turkish culture.

The book is packed with attractive photographs, but it’s not a coffee-table book. It’s meant to be taken into the kitchen and cooked out of. Some recipes are quick and easy, like the mezze of sauteed carrots mixed with garlicky yogurt. Others are more elaborate, like the luscious kaytaz boregi, savory pastry squares topped with seasoned ground beef. The most time-consuming is oruk, bulgar balls filled with walnuts and ground meat. A dish for festivals.

FAWCO

(Federation of American Women’s Clubs Overseas )

Green Prophet

IN THE PRESS

“

“

Ozlem’s Turkish Table cookery book is Ozlem’s tribute to the diverse cuisine of Turkey and a celebration of her Southern Turkish roots from her home town, Antioch with personal stories and stunning photography. Ozlem takes you on a Turkish journey – to learn and enjoy the delicious foods of her homeland and feel the warmth and sharing spirit of Turkish culture.

The book is packed with attractive photographs, but it’s not a coffee-table book. It’s meant to be taken into the kitchen and cooked out of. Some recipes are quick and easy, like the mezze of sauteed carrots mixed with garlicky yogurt. Others are more elaborate, like the luscious kaytaz boregi, savory pastry squares topped with seasoned ground beef. The most time-consuming is oruk, bulgar balls filled with walnuts and ground meat. A dish for festivals.

“

In its 300 pages there are a fair sprinkling of double page mood creating photos of Turkish foods and scenes, which do not detract from the subject matter, so it has a part ‘coffee table’ book feel. Each section such as meat & poultry has an introductory page explaining the significance of that culinary division’s importance in Turkish cookery so the book is far from a long list of recipes. The final chapter is an interesting twist of ‘suggested menus’ for entertaining, followed by an index.

The author clearly loves her subject and that enthusiasm is infused by the style of the book without being over-bearing. . All in all, a well written and well-presented book for the beginner or those familiar but who wish to experience the pleasures of this rich cuisine to a deeper level.

FAWCO

(Federation of American Women’s Clubs Overseas )

Green Prophet

Anglo-Turkish Society