Following a cultural adventure tour of Turkey that spanned ten years, Joy Stocke returned home to her New Jersey kitchen, where she couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir. She found herself incorporating that sensibility into the food she cooked for friends and family. Based on her memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the author’s travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. For her COOK debut, Joy’s Turkish feast celebrates the Spring Equinox with a menu including gougeres a la Turka and Anatolian nut mix; velvety lentil soup, marinated cucumbers and fennel tulip salad; cacik , carrots with whipped feta, swordfish with lemon and raki, lamb kofte and bulgur with herbs; baklava; and a Persophone’s Revenge cocktail. A copy of "Tree of Life" is included in the class.