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OZLEM'S FOOD PREP CLASSES ONLINE 2020

EDINBURGH INT'L BOOK FESTIVAL

IN THE PRESS

ABOUT THE AUTHOR

ÖZLEM'S TURKISH TABLE WEBSITE

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isbn: 9781912031948 hardback | 9781912031931 eBook
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Awards Ceremony

Nov 2021

 Les Cordeliers Paris

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COOKERY

 Delivery – US, CA, MX

Özlem's Turkish Table

Recipes from My Homeland

Özlem Warren

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PRESS

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Welcome To Ozlem’s Turkish Table
06:41
Baked cauliflower with peppers, onion, cheese
14:15
Aubergines, lentils, peppers cooked in olive oil, Mercimekli Mualla
14:05
How to make Turkish coffee and its rituals
09:52
Potato and bulgur patties; Patatesli, bulgurlu köfte
13:36
Spinach and cheese filo Traybake - Borek
15:15
Stuffed vegetables, dolma and stuffed vine leaves, sarma
16:54
Home made Baklava with nuts
18:18

EDINBURGH INTERNATIONAL BOOK FESTIVAL

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!

Classifications:
National & International Cookery
Turkish Cooking
Mediterranean Food & Drink
European Cooking
Vegetables & Vegetarian Cooking

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

About the Author

Özlem Warren

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Ozlem's Turkish Table

Ozlem's Turkish Table

Book no.1
Ozlems T Table
2018 EIBF video
Author
FOOD PREP 2020
Press Reviews

IN THE PRESS

“

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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

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