Istanbul and Beyond with Robyn Eckhardt

Writer and world traveler Robyn Eckhardt brings Turkey to BAKE!

Robyn Eckhardt writes on food and travel in Asia, Europe and Turkey for The New York Times, Saveur, Wall Street Journal, SBS Feast and other publications. She was the founding Food Editor at Time Out Kuala Lumpur and wrote a column on street food for Wall Street Journal Asia. Robyn has written food guides to Malaysia, Singapore and Vietnam for Lonely Planet and contributed essays to The Oxford Companion to Sugar and Sweets. Robyn often collaborates with her partner, IACP award-winning food and travel photographer David Hagerman; together they publish the award-winning food blog EatingAsia, which has been cited for excellence by the New York Times, Travel+Leisure, CNN and The Splendid Table.

Robyn’s first cookbook Istanbul and Beyond — stories, photographs and over 120 recipes from Turkey’s cultural capital and its far eastern reaches — will be published by Rux Martin Books/Houghton Mifflin Harcourt in October 2017. Publisher’s Weekly has named Istanbul and Beyond one of Fall 2017’s Top Ten Cookbooks. After twenty years in Asia (China, Thailand, Vietnam and twelve years in Malaysia) Robyn recently moved to Piemonte, Italy. When not on assignment she offers food writing and photography workshops in Asia, Turkey and Italy, as well as bespoke culinary and photography excursions in off-the-beaten-track Turkey.

In this very special class Robyn will cook some of her favorite recipes from her new book while you sit back, watch, learn and enjoy. She'll make corn flour cheese fondue, tomato pomegranate salad, fingerprint flatbread, meatballs with pumpkin and spice butter and syrup soaked hazelnut cake. We'll end class with samples of each dish.You'll also go home with your very own copy of Istanbul and Beyond, included in your class price. It's going to be a tasty adventure!

You'll leave BAKE! with a signed book, the recipes taught in class, happy taste buds and great coupons.

A free book signing will also take place one hour before each class.

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