The New York Times
"Ozcan claims Turkish cuisine is one of the greatest in the world. . . [his recipes] manage to be fairly persuasive."


Bon Appetit
“One of the best places in this country to enjoy the flavorful Mediterranean diet is Sultan’s Kitchen.”


The New York Times
"Özcan claims Turkish cuisine is one of the greatest in the world. . . [his recipes] manage to be fairly persuasive."


Gourmet
"A wonderfully varied selection . . . Özcan's version of red lentil soup is the most richly and complexly flavored I've ever eaten."


South Florida Sun-Sentinel
“I’ve tried numerous recipes and they not only work well, they are simple and very tasty, as well as healthful.”


Publisher's Weekly
"Enticing . . . Sultan's Kitchen should spark new interest in Turkish food."


Book Description
Tangy egg-lemon soup. Vegetable-stuffed eggplants sautéed in fragrant olive oil. Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by expert chef Özcan Ozan in The Sultan's Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan.


About the Author
Chef Özcan Ozan grew up in Izmir, Turkey, and has been cooking for nearly thirty years. Before coming to Boston and opening The Sultan's Kitchen, he cooked professionally in Europe and Turkey, learning his craft in the traditional European fashion of working at each kitchen position until he became executive chef. He has attended Le Cordon Bleu cooking school in Paris, and is a member of the James Beard Association. His restaurant, Sultan's Kitchen, has been profiled in the Boston Phoenix and the Boston Globe, and was selected by Boston Magazine as the Best Middle Eastern Restaurant in Boston for 1997. For four years, Zagat Restaurant Survey has ranked Sultan's Kitchen as Boston's Best Middle Eastern Restaurant. Ozan lives north of Boston with his wife and two sons. Photographer Carl Tremblay is well known for his knack of bringing out the beauty in food and food-related objects. He created the photographs for The Olives Table (1997), and his work regularly appears in Boston Magazine as well as Cook's Illustrated, Inc., and Yankee.

FROM THE PUBLISHER

Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful -- the result of over five centuries of culinary tradition.

Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup), or top off a meal with a mouth-watering Pistachio Semolina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over one hundred twenty-five healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.

The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. It is sure to inspire you to create meals fit for a Sultan!

FROM THE CRITICS

Gourmet

A wonderfully varied selection . . . ￯﾿ﾽzcan's version of red lentil soup is the most richly and complexly flavored I've ever eaten.

New York Times

Ozcan claims Turkish cuisine is one of the greatest in the world. . . [his recipes] manage to be fairly persuasive.

Publisher's Weekly