Classic Turkish Cooking Hardcover – Apr 15 1997
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*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
From the Back Cover
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 text refers to an out of print or unavailable edition of this title.See all Product Description
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Top Customer Reviews
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.
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.
Most recent customer reviews
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... Read morePublished on Feb. 3 2004
We returned from Turkey in love with the food, with a suitcase full of Turkish spices and the first thing we did was look for a cookbook. Read morePublished on June 2 2001 by Fred M. Blum