"Turkish cuisine's revival of tradition
By Richard Leong, REUTERS
NEW YORK - In her latest cookbook Hande Bozdogan aims to capture the flavors of contemporary Turkish cuisine which has drawn influences from Europe and Asia over the centuries.
In “Istanbul Contemporary Cuisine,” Bozdogan and co-author Lale Apa collected 130 recipes from Istanbul’s top chefs and food writers. They also included dishes from the Istanbul Culinary Institute, which Bozdogan founded in 2007.
The Western-trained chef, born in Ankara, spoke to Reuters about her native cuisine and her cooking school."
More:Turkish cuisine's revival of tradition | Life | Toronto Sun
