The Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a cuisine that is considered one of the world's greatest and most eclectic. This book explores this tradition, offering a collection of practical recipes for up-to-date versions of classic dishes. 100+ color photos.

Sarah Woodward first became fascinated with the lands of the former Ottoman Empire when reading history at Trinity College, Cambridge. She has since traveled widely in the region, from the Balkans to Egypt and Yemen, across Turkey and throughout Syria and Lebanon, picking up recipes along the way. Her cookbooks include Oranges & Lemons, The Classic Mediterranean Cookbook, and Tastes of North Africa. She is a regular contributor to Condé Nast Traveller, Wine, and Red magazines and is Food and Drink Editor of bol.com. Jan Baldwin is a leading international photographer of food and interiors. Her photographs illustrate one other Interlink cookbook, The African Kitchen. Her work appears regularly in The World of Interiors, Harpers & Queen, and leading international newspapers.