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Classic Turkish Cooking Hardcover – Apr 15 1997


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Product Details

  • Hardcover: 224 pages
  • Publisher: St. Martin's Press (April 15 1997)
  • Language: English
  • ISBN-10: 0312156170
  • ISBN-13: 978-0312156176
  • Product Dimensions: 24.4 x 2.8 x 27 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #931,229 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"Suddenly and quite desperately, I want to go to Turkey. . . The reason? I have been reading Classic Turkish Cookery." - Lady Claire Macdonald, The Herald (Glasgow)

"Extensively researched and laid out...very evocative and comprehensive." - Food Illustrated

--This text refers to the Paperback edition.

About the Author

Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia. She has worked in Europe and the Middle East as a cook, food writer, restaurant critic, English teacher, and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. She is also the author of The Middle Eastern Kitchen, among other cookbooks.

Jonathan Basan is a photographer whose work also appears in The Middle Eastern Kitchen.

--This text refers to the Paperback edition.

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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.3 out of 5 stars
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Most helpful customer reviews

2 of 2 people found the following review helpful By susan@future.net.tr on June 16 1998
Format: 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.
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1 of 1 people found the following review helpful By A Customer on March 21 2003
Format: 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.
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By A Customer on Sept. 20 1998
Format: Hardcover
For those who have sampled it, Turkish food deservedly ranks highly amoung the kitchens of the world. This book is a marvelous introduction to the world of Turkish food.
The book takes you from meze to sweets with all the stops in between. The recipes have the sureness that comes of tradition and trial. The results are tantalizing. This is a cookbook to treasure.
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Format: Hardcover
This is a beautiful book which contains so MANY great recipies and great photos. I wish I had a turkish grandmother to make these dishes!!! I've traveled in Turkey and miss the food, and from what I have found so far, this is the book to buy if you are looking for one good book on Turkish food. Now if I could only find Raki on the west coast of the US....
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