Cookalong: Istanbul and Beyond, by Robyn Eckhardt

By Saturday, March 17, 2018 Permalink 0
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Join us from February 15 through April 15, 2018, in our Culinary Travel Facebook group as we explore the cuisine of one of the oldest regions of the world — the very name evokes visions of the Silk Road, never-ending caravans wending their way along deserts, stopping at oases to feast on large communal platters and the colorful, bright bazaars selling everything from precious gems to vegetables and sweetmeats; a vision of swirling dervishes and kohl-lined eyes watching you from behind ornate latticed screens.

Just as colorful as the image is is the cuisine of the region of Anatolia — Turkey, the sea of Marmara, the Aegean, the Black Sea, the Mediterranean, of course.

Robyn Eckhardt’s Instanbul & Beyond explores this exciting cuisine and we invite you to explore it along with us…as we cook together across the world.

We’re new to cookalongs, so maybe you can give us a few suggestions.

Anuradha Venkatesh Chenji and Jonell Galloway propose going through the book chapter by chapter, spending ten days or so on each, starting February 15, 2018. You can choose any of the recipes in the chapter you want or have time to make, then post your comments and photos so that we can all “experience” the cook-along together. If this pace proves to be too short or too long, we can always adapt it.

Before getting started, since our little community lives all over the world, we may not have access to all the ingredients required, which are, by the way, listed at the beginning of the book. Anuradha and I suggest that we study this list together and help each other decide what ingredients might be used as substitute, because this will inevitably be necessary for many of us.

Join us for a part of the journey or all — cook one, cook two, cook ALL or any of the dishes. It’s a hop on-hop off journey and you can check when you have time.

If you have any other suggestions on how we might improve this process, please feel free to express them in the Comments section on the Facebook page or event.

Anuradha Venkatesh Chenji

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