Three by Selin Kiazim

Selin Kiazim

For her second book, Selin Kiazim of modern Turkish-Cypriot restaurant Oklava in London offers her readers no less than ‘the essential foundations to redefine everyday cooking’; the three building blocks of acid, texture and contrast that ‘turn good dishes into knockout dishes’. Mimicking its title, the book is divided into three sections. Part one covers ‘know how’ including sourcing ingredients, the importance of tasting and basics such as herbs, oils, and vinegars. It also discusses those essential foundations of acid (to brighten and balance flavours); texture (adding mouthfeel and interest, provided for example by croutons, dried fruit or cured meat), and contrast, personified for Kiazim by the cool crunch of a winter fattoush salad against the sweet and sour warmth of a tamarind glazed short ribs.

In the second part, Kiazim offers ideas and inspirations; short recipes for glazes, toppings, spice mixes, marinades, condiments, dressings and pickles that can add acid, texture and contrast to any number of preparations. They are also referred back to in the full recipes that form part three, so that a dish of smoked haddock and leeks is served with citrus dressing and sherry caramel, the recipes for which appear in part two, as does the alternative serving suggestion of spiced mayonnaise.

The structure of the book encourages the reader to think about how dishes are built and how easily, with a little consideration, elements can be swapped in and out while maintaining those essentials of acid, texture and contrast. That said, you will almost certainly want to cook Kiazim’s original versions. Who could resist steamed aubergines with beef scratchings and chilli dressing; verjus cabbage with kapuska (a fragrant Turkish beef and cabbage stew) and sea vegetables, or seared bavette with smoked anchovy and gem lettuce with miso and crispy shallots?

Kiazim has a distinctive culinary voice all her own which would be enough to make Three an enticing prospect. The fact that she is generous enough to want to help her readers develop their own style makes it a must by for both young novice cooks and those who are more experienced but in search of some new inspiration.

Cuisine: International
Suitable for: Beginner / confident home cooks/professional chefs
Cookbook Review Rating: Four stars

Buy this book
Three: Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking
£25, Quadrille Publishing Ltd

Cook from this book
Winter Fattoush and Tamarind-Glazed Short Rib by Selin Kiazim

This review was originally published in The Caterer magazine.