HUGO N. GERSTL

The Fabulous Turkish Cuisine

Beyond the Sultan's Table is a celebration of Turkish cookery, one of the three major cuisines of the world – and one of the healthiest. However, this book is so much more than its 160 authentic, kitchen-tested recipes – it is the perfect guide to Turkish history, to a wonderful vacation in Turkey, and to the Turkish culture as seen through the eyes of one of its major historical figures. It is the most comprehensive Turkish cookbook, consisting of separate sections: Appetizers; Soups; Salads; Fish; Egg Dishes; Chicken; Meat Dishes; Vegetable Dishes; Rice & Dough Dishes; and Final Temptations. Each of the recipes is the writer’s sincerest attempt to transport the reader to an exotic land, without sacrificing tastes that are both familiar and appetizing. The book includes numerous photographs of dishes, historical sites, and Turkey’s enchanting scenery.

Hugo N. Gerstl has served as an Air Force attorney in Turkey, where he was captivated by this land that has enchanted the world since time out of mind, as well as temptations of the fabulous Turkish cuisine. He was twice awarded the Air Force Commendation Medal. Musician, actor, trial lawyer, director, and international best-selling novelist, his greatest delight is life itself.

BEYOND THE SULTAN’S TABLE - HOW THIS BOOK CAME TO BE

From 1968-1970, I served as a U.S. Air Force Judge Advocate in Ankara, Turkey. That magical place, which sits astride two continents, Europe and Asia, was, still is, and ever will be, one of the most exciting places in the world. It boasts more historical sites than the rest of Europe combined.

Cities, like human beings, move through various stages of their lives. When I lived there, Ankara was going through its “teens.”  There was one traffic light in a city of 1.5 million. No one paid it much attention, since a uniformed policeman stood on a podium in the center of the intersecting boulevards, directing traffic much like a symphony conductor. It was wild and woolly, and it was a challenge to drive there, since Ankara sits in a bowl and crawls up several hills. Those hills get icy in the winter. It was not unusual to see cars sliding down those hills sideways!

The landscape was pretty barren back then. Strains of Tom Jones’ Delilah could be heard everywhere. It was a city of mid-rises and vacant lots, where young people played pick-up volleyball games; a city which abruptly came to an end in many places, and where the gorgeous view from the top of Chankaya Hill was obliterated from October to April, when the city burned soft coal. Snow started to come down as white powder, gathered the coal-dust as it floated down, and was sludgy gray by the time it hit the ground.

Ninety percent of Americans stationed in Ankara shopped for their food exclusively at the Base Exchange, where they purchased thrice-frozen American meat, tired fruits and wilted vegetables, at exorbitant prices. Not me.  We shopped on the local economy, where we found the freshest, most delicious comestibles I’ve ever eaten at 1/8 the cost of the BX!  And the restaurants! Exciting, wonderfully different foods such as I’d never eaten before! Sea bass wrapped in paper and baked on a tile in an oven. Ekmek, broad-grained Turkish bread, which you stood in line to buy as it came out of the bakers’ oversized ovens. Pide Kebap – Turkish pizza. Döner Kebap, which we know today in America as Gyros. And so much more.

When I returned to the States, I missed the sights and the wonderful people, but I missed the food even more. Over the years, I collected over 160 superb recipes, most of which I’ve prepared and cooked myself, to make sure that they worked. I unashamedly adapted many of them to American tastes. I intend to share some of these luscious, eternal recipes with you on this webpage from time to time.

PREMIUM  EDITION, paperback – in color

In two paperback editions!