- Paperback: 224 pages
- Publisher: I. B. Tauris; Reprint edition (Jan 3 2012)
- Language: English
- ISBN-10: 1848859848
- ISBN-13: 978-1848859845
- Product Dimensions: 24.6 x 24.6 x 2 cm
- Shipping Weight: 1 Kg
- Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
#110,294 in Books (See Top 100 in Books)
- #7 in Books > Cooking, Food & Wine > Regional & International > European > Turkish
- #31 in Books > Cooking, Food & Wine > Regional & International > Middle Eastern
- See Complete Table of Contents
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Product Details |
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
Book Description
Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colorful history, from its nomadic Central Asian routes to the refined recipes of the Ottoman empire that influenced culinary traditions throughout the Middle East and Mediterranean. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans.
Inside This Book
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First Sentence
The Turks love to eat. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
The Turks love to eat. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | 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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