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Book details

  • Genre:cooking
  • Sub-genre:Regional & Ethnic / Turkish
  • Language:English
  • Series Title:Kika's Eating The World
  • Series Number:1
  • Pages:176
  • Hardcover ISBN:9781667852737

Alaturka

Turkey and Its Gastronomy

By Alicia Santana

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Overview

Discover the rich culinary heritage of Turkey, where centuries of history, diverse cultures, and regional traditions have shaped one of the world's most fascinating cuisines.
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Description

For centuries, Anatolia has been a crossroads of civilizations, cultures, and culinary traditions. Alaturka explores the food that emerged from this extraordinary meeting of cultures, revealing the stories, ingredients, techniques, and regional traditions that have shaped Turkish gastronomy. Drawing on Alicia Santana's years immersed in Turkish culture and cuisine, the book goes beyond recipes to explore the connections between food, history, geography, and people. Through culinary research, personal experience, and photography, Alaturka offers a journey through Turkey's diverse culinary landscape, from enduring classics to lesser-known ingredients and techniques. Whether you have traveled through Turkey, discovered its cuisine at the table, or are simply curious about the culture behind its food, Alaturka invites you to experience Turkish gastronomy through a personal and contemporary lens.
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About The Author

Alicia Santana is a Dominican chef, author, food traveler, and photographer specializing in international and modernist cuisine. Her work explores food as a gateway to culture, memory, and place. Her culinary journey has taken her across Latin America, Europe, the Mediterranean, and the Middle East, where she has traveled extensively to explore the traditions, ingredients, and stories that shape each cuisine. She graduated as a professional chef from the Turkish Culinary Academy in Ankara and holds diplomas in Food Photography, Food Writing for Publications, and Writing and Publishing Recipes from Le Cordon Bleu. Alicia was co-owner and Executive Chef of La Mesa del Chef Restaurant in Ankara. She also creates intimate, invitation-only dining experiences where culinary traditions, contemporary techniques, and storytelling come together. Her first book, Alaturka: Turkey and Its Gastronomy, is a reflection of her years immersed in Turkish culture and cuisine, combining culinary research, personal experience, and photography.
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