After training in NYC at the French Culinary Institute and working at Le Cirque and Eleven Madison Park, Tiryakioğu returned to her native Istanbul, where she has since opened a restaurant and bakery. Her first book is a tour of the Turkish western coast, with chapters devoted to the traditional dishes of different districts, occasionally enriched by her own creations. Her instructions are written in an engaging first-person voice (“Taking the fish out of the oven, I cut it into thin round slices 1 cm thick.”), and the food is fresh and enticing: purslane salad with tahini and hazelnuts; chicken liver pâté with fig marmalade; grilled beef tongue and potato salad with capers.
Color photos. Hardcover.