- Hardcover: 224 pages
- Publisher: St. Martin's Press (April 15 1997)
- Language: English
- ISBN-10: 0312156170
- ISBN-13: 978-0312156176
- Product Dimensions: 25.2 x 25 x 2.8 cm
- Shipping Weight: 1.3 Kg
- Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
#542,507 in Books (See Top 100 in Books)
- #16 in Books > Cooking, Food & Wine > Regional & International > European > Turkish
- See Complete Table of Contents
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Product Details |
Product Description
Product Description
With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.
This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.
This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.
Ingram
More than one hundred tempting photographs accompany this collection of Turkish recipes that covers the basics of how Turkish food is prepared, includes authentic details, and emphasizes the healthy qualities of this ethnic cooking style. 12,500 first printing."
Inside This Book
(Learn More)
First Sentence
Turkey stretches from the southeastern end of Europe to the edges of the Middle East. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Turkey stretches from the southeastern end of Europe to the edges of the Middle East. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Beatifully written and photographed,
By susan@future.net.tr (Adana, Turkey) - See all my reviews
This review is from: Classic Turkish Cooking (Hardcover)
Classic Turkish cooking is, in my opinion, the quintessential guide to Turkish cuisine. The writing is descriptive and the sections on Turkish history and culture give the reader tremendous insite in the way in which Turkish cooking has developed over the centuries. The recipes are clear and concise and run the gamut from palace cuisine to village fare. There are recipes for making everything from pickles and cheese, as they are made in most homes throughout Turkey, to the classic imam bayildi and an elegant courgette and apple salad in hazelnut sauce. The recipes are authentic. Jonathon Basar's photographs which grace the pages of this book are artistic and inviting.I have enjoyed eating Turkish food for the five years that I have worked here and am convinced that no book could cover the subject more thoroughly or present it more beautifully. This is not a reference book it is the kind of book which is read from cover to cover and then read again purely for pleasure. This book was obviously a work of love.
1 of 1 people found the following review helpful:
1.0 out of 5 stars
Ingredients,
By A Customer
This review is from: Classic Turkish Cooking (Hardcover)
Most of the ingredients called for are not available in the average super market or even in a "gourmet" food store. I couldn't find most of the ingredients even in a community with a large international population. It was most frustrating as I was anxious to try the recipes. The photographs were gorgeous.
4.0 out of 5 stars
From a Turkish cook,
By A Customer
This review is from: Classic Turkish Cooking (Hardcover)
I am Turkish and (so I am told) a very good cook for 30+ years. I found some recipes in this book (Klasik kofte, salepli dondurma) that I could not find anywhere else and worked wonderfully. If you are having diificulty finding ingredients, try online sites like penzeys.com or tasteofturkey.com.
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