Ottoman Cookbook

Ayşe FAHRIYE.

او قادينى

[Ev Kadını / Houswife. Second edition]

Istanbul: Mahmud Bey Matbaası 1310 [1894].

8°: 22 pp., [2 pp.] blank, 405 pp. with 5 full page illustrations at the end, [3 pp.] blank, original black cloth with embossed decoration and gold crescent and sultan’s tughra, spine with gold lettering, original pink endpapers (light foxing, cracks in the hinges of the endpapers, binding slightly scuffed on the edges, repaired tears and cracks in the spine).

Ayşe Fahriye’s cooking book was one of the most popular cookbooks of the late Ottoman period. From 1892 on, it was published in at least six editions. It is possible the first cookbook in the Ottoman Empire to be written exclusively for women and dedicated to women.

The work includes 887 Turkish recipes for soups, stews, kebabs, meatballs, pilaki, böreks, stuffed vegetables, vegetable, meat and fish dishes, pickles, salads, ice creams and pâtés. The instructions in the last part of the book introduce the Western dining culture to the Ottoman world. The author advises on the table settings, accompanied with sketches, etiquette of the servants and table manners.  

We could trace one institutional example of this edition on Worldcat (Harvard University).


References: OCLC 234788819.

550 EUR