For reviews of and articles about ISTANBUL AND BEYOND, plus links to Robyn and David’s radio/podcast interviews, please visit our Media Page.
ISTANBUL AND BEYOND is available from Amazon (59 5-star reviews!), Barnes&Noble, and other online book sellers. Click here to search for ISTANBUL AND BEYOND at an indie bookshop near you. Click here GoodReads reviews.
“Istanbul & Beyond is nothing short of revelatory in its exploration of the secret flavors of Turkish food … a perfect union of passion and artistry.”
—–Darra Goldstein, Founding Editor, Gastronomica
“If you think Turkish food is all kebabs and grape leaves, this book will change your mind and awaken your palate.”
—–Nancy Harmon Jenkins, Mediterranean food authority, coauthor of The Four Seasons of Pasta
“Yeast bread stuffed with Swiss chard and herbs from the Black Sea region, handkerchief noodles with blue cheese and butter from the northeast, and meatballs in tomato sauce with pumpkin and spice butter from Hakkâri are just a few of the mouth-watering delicacies on offer.”
Robyn Eckhardt and photographer David Hagerman’s “exquisite cookbook richly captures the more than 15,000 miles they journeyed, bringing together unexpected and flavorful dishes for breakfasts, appetizers, salads, mains, pickles, beverages and much more….Get ready to savor this evocative collection.”
“This beautifully photographed ode to Turkish cuisine takes you on a journey from bustling Istanbul to the beef- and dairy-rich northeast regions of Turkey, highlighting all the diverse sub-cuisines along the way… [you’ll] want to book a flight straight to the source.”
“It’s tough to look through this book and not start planning dinner.”
Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.
From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.
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