You haven’t experienced the full glory of Mediterraneanit’s easy to make and beautiful to eat.A Tasty Turkish Journey is your passport to the varied tastes of Turkey,updated to reflect the needs of a modern healthy diet.You’ll master classic sauces like Muhammara and Haydari,signature dishes like Sultan’s Soup and Fish Kebab, and fabulous desserts like Supangle and Souffle.There are recipes for every meal and every occasion, ranging across eggs, salads,soups,vegetables, and seafood.A Tasty Turkish Journey features:Nearly 60 recipes Familiar classics like Hummus and Stuffed Zucchini 9 color photosBackground on Turkish culinary cultureAnd more!In Turkey,eating is a fun and festive time spent with family and friends.Buy A Tasty Turkish Journey today, and bring the joys of Turkish hospitality into your homeTags:easy recipes, mediterranean diet, , family recipes book, cookbooks healthy quick, healthy recipes books,A Mediterranean Cookbook , easy turkish recipesSouthern Cooking Recipes The Turkish CookbookTaste of Home Cookbook The Mediterranean Diet for Beginners
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The life of Bryan Rylee has carried him in many unexpected directions in search of his passion for new cuisine ideas. He has lived with the Basque people of Spain and France, sampling ethnic foods, and travelled the Mediterranean coast many times, writing ideas for new recipes. Bryan is well travelled, and has experienced many cultures and ethnicities. His latest journey took him deep into the countryside of Turkey, down unexplored lanes and away from tourist areas. He was in search of new culinary adventures, and interesting flavors to wow his taste buds. Turkey brought a fusion of far eastern tastes and North African kitchen treats. Istanbul had been a cornucopia of markets and outdoor restaurants, but the deep countryside was every bit as unique and flavorful..Bryan is more than passionate for food. His voyage through world cuisine is an obsession that has no end. Up into Scotland and northern England, he has eaten perfectly prepared Haggis and blood sausage in pubs and castles. Far down to the islands of the Caribbean, Mr Rylee has sat on beaches at midnight and chewed through plates of spicy chicken coated in Jamaican jerk seasoning. His perspective of food spans the world and there’s very little joint of meat or slice of vegetable that Bryan hasn’t tasted. In Iceland, he was faced with Hakari, the near putrescent shark meat delicacy favored by locals.Bryan Rylee records his experiences and meetings with new cultures in his books, each illustrated by full-color pictures of ethnic food. He has learned much of the world in his journey. A trained chef, he was born and raised in San Francisco, California. It was the diverse ethnic selection of food in San Francisco, China Town in particular, that gave Bryan his love of food and his curiosity for other cultures. His culinary adventures are ongoing.