Detective Yashim is more than a sleuth—he's also a great cook. And as the Financial Times says, "What is there not to love in a detective who enjoys cooking as much as he enjoys eating?" Cooking with Yashim presents a selection of authentic Turkish recipes to celebrate the publication of An Evil Eye, the fourth novel in the series by Edgar Award winner Jason Goodwin. Like a turban glimpsed on the street, a draft of sweet coffee, or the slender shadow of a minaret, Yashim's dishes help to re-create the flavors of 19th-century Istanbul—its abundance of seasonal vegetables, fresh fish drawn from the waters of the Bosporus and the Sea of Marmara, the ubiquitous soups and grilled lamb, the yogurt, and the spices that scent the air of the Egyptian bazaar. Goodwin's collected recipes from his previous novels The Janissary Tree, The Bellini Card, The Snake Stone, and An Evil Eye for the first time in this exclusive ebook, complete with an excerpt from Yashim's latest mystery.
"Inspired by Jason Goodwin's bestselling mystery novels, Yashim Cooks Istanbul evokes the colors and flavours of the Ottoman world, with recipes from simple meze and vegetable dishes to meat, fish, and puddings."--Back cover.
Darker than any of these is the mysterious figure who controls the Sultan's harem.
Lefèvre, a French archaeologist, has arrived in Istanbul determined to uncover a lost Byzantine treasure.
This is a breathtaking, extraordinary conclusion to one of the most beloved series in mystery fiction, and its ending will leave you truly astonished.
But the British ambassador Porter would have advised him to steer clear of the whole thing: the reception of ambassadors struck him as so humiliating that he could only suppose that nobody had ever dared mention it to their respective ...
No one knows more about the Ottoman Empire and Istanbul than Jason Goodwin, of whom Janet Maslin wrote in The New York Times: "Mr. Goodwin uses rich historical detail to elevate the books in this series . . . far above the realm of everyday ...
He lay on his side, his chin cupped in his hand. “Ask yourself: What if the Bellini does exist?” Yashim shrugged. “I buy it for the sultan.” Palewski was quiet for a moment. “Do you remember Lefèvre, the Frenchman? He stole old books.
Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
"This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food.
Winter 2003