Chris Bulow

Pig enthusiast

To my chagrin, I’ve yet to dive into this huge book to any great depth; I bought it partly because it’s big. Very big. Over 500 pages of closely typed recipes and photos which means that simply even on a “bang per buck” basis, this trumps pretty much any other one I own. The sheer breadth of tastes, flavours and textures on exhibit here, all from the chef’s Kurdish born Turkish food culture, makes it a real keeper. I’ve barely scratched the surface of what’s possible. Like an archaeological dig, these ideas and inspiration will bear repeated unravelling and I’ll be unashamedly stealing from them, for years to come. First eye-catcher in the index? Hamsīlī Pīlav, Rice Pilaf With Anchovies. Finest kind.