'Didem's food is both super-flavoursome and wonderfully delicate. I love her interpretations of Aegean classics and her thorough knowledge of its striking ingredients.' Yotam Ottolenghi
Having incorporated the unique flavours of Turkey’s Aegean region into her culinary repertoire, Didem Şenol shows her love for the area's vibrant markets and exciting produce of in this gastronomic journey.
Part travelogue, part guide to the best local markets, Aegean Flavours is above all a recipe book filled with hard information and inspiring ideas that will allow you to create and savour a wide variety of dishes.
With flavours ranging from the fragrant and refreshing to the rich and aromatic, the herbs, spices, vegetables, fruits and natural produce sourced from the Aegean will add an effortless and dynamic twist your meals.
From light and palatable soups and salads, like spinach and pomegranate salad, to succulent and exotic meat and poultry dishes, like hot-smoked lamb loins with mustard sauce and caramelised onion, there is something for e
"Didem's food is both super-flavoursome and wonderfully delicate. I love her interpretations of Aegean classics and her thorough knowledge of its striking ingredients." - Yotam Ottolenghi "Aegean Flavors is a fantastic cookbook, worthy of being made an addition to any connoisseur's library. It goes without saying that the book has won a wholehearted recommendation" - Living the Gourmet
After graduating from Koç University, Istanbul, in 2001, DIDEM ŞENOL moved to New York to fulfil her dream of becoming a chef. She studied culinary arts at the French Culinary Institute in the Manhattan neighbourhood of SoHo and put theory into practice by working at Le Cirque and Eleven Madison Park restaurants.
Didem returned to Turkey in 2003 and worked at Nu Teras, a fashionable Istanbul restaurant specializing in traditional dishes, ufak yemekler (small dishes). In 2006, Didem became chef at the Dionysos Hotel, Kumlubük, an oasis of tranquillity and natural beauty near Marmaris in south-western Turkey.