Anatolia, A Beautiful Cookbook with a Sense of Place

Food is an important part of any culture, and a culture as ancient as that of present-day Turkey has a culinary history that is simply amazing, as revealed in the new book called Anatolia: Adventures in Turkish Eating by Somer Sivrioglu and David Dale (Murdoch Books, February 2020). This gorgeous book is as much about the people and the culture of the area as it is about the food, making it a great read as well as a great collection of authentic regional recipes.

* Complimentary copy received for review. This post may contain affiliate links.

Wondering about the title? Here’s what the authors say: “We think the term Anatolia suggests the delicious Arab, Armenian, Assyrian, Balkan, Greek, Jewish, Kurdish and Romany contributions to the way modern Turks like to eat.” They go on to explain that “The first use of the term ‘Anatolia’ was in clay tablets written 4300 years ago in the cuneiform letters of Mesopotamia, so that suggested a timespan for this book.” Now that’s what I call history—what a wonderful culinary legacy!

After a section that summarizes the history and culture of the area (especially its food), the layout of the book mimics an Anatolian day of eating:

• Essentials: History, Ingredients & Techniques
• Breakfast: Light Starts & Banquets (e.g., Rolled Pastry with Spinach and Feta; Poached Eggs in Garlic Yogurt and Paprika)
• Lunch: Casual & Regional (e.g., Grandma’s Bread and Beef Stew; Lamb and Barley Porridge)
• Afternoon Tea: Puddings, Baklavas & Sweets (e.g., Chocolate Dates; Apricot and Walnut Dolmas)
• Meze: Small Plates to Drink With (e.g., Charred Eggplant Salad; Crunchy Prawns)
• Dinner: Traditions & Innovations (e.g., Stuffed Melon with Chicken and Cashews; Lamb Shoulder Pie)

In addition to its recipes, Anatolia presents stories, descriptions, details, and photographs that bring the region to life, a vibrant, eclectic life. You’ll read about the people who produce, make, and enjoy the food, as well as the customs that accompany many of the dishes, and the history behind them.

And oh, the photographs! Of course, there are photos of the food, beautiful in and of itself, some with rustic plates and serveware, and some with more formal presentations. But it’s the pictures of the country and the people that will make you want to keep Anatolia on your coffee table, where you can reach for it again and again to flip through its pages and imagine yourself there.

Years ago, I had a dear friend from a large Armenian family. Reading Anatolia brought me back to those days, sharing their traditional foods like tolma (stuffed grape leaves) and baklava (which they called “paklava”). Now, with Anatolia to guide me, I might recreate some of those exotic and delicious specialties right in my own kitchen, and for that, I am very grateful.

If you know someone with ties to that part of the world, consider gifting them a copy of Anatolia—and getting one for yourself, too. This lovely book is one to be shared! You can visit Quarto on Facebook to connect with the publisher.

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