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Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen Paperback – Apr 7 1999

3.8 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 320 pages
  • Publisher: William Morrow Cookbooks; HarperPerennial ed edition (April 7 1999)
  • Language: English
  • ISBN-10: 0060931639
  • ISBN-13: 978-0060931636
  • Product Dimensions: 18.7 x 2 x 23.5 cm
  • Shipping Weight: 540 g
  • Average Customer Review: 3.8 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #407,777 in Books (See Top 100 in Books)
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Product description

From Publishers Weekly

This compendium of Turkish fare does much to advance Algar's ( The Complete Book of Turkish Cooking ) theory that "it is the imaginative combination of carefully cooked ingredients, however humble they may be, that creates good taste." While her writing is at times stiltingly formal, the recipes are anything but. Called traditional, they're in fact truly contemporary: full in flavor, redolent of fresh herbs and crushed spices and filled with healthful vegetables and grains. At their best, these dishes successfully combine present-day foodstuffs and concepts with classic Turkish antecedents, as seen in roasted eggplant and chili salad, mussel brochettes with walnut taratorsic and zucchini cakes with green onions, cheese, and herbs. Also featured are delicious Turkish condiments--e.g., sun-cooked tomato paste and sun-cooked purple plum marmelade--as well as desserts (poached dried figs stuffed with walnuts; chilled summer fruit in rose petal-infused syrup). Mail-order ingredient sources would have broadened the book's appeal. Algar is the Andrew Mellon Lecturer in Turkish at the University of California at Berkeley.
Copyright 1991 Reed Business Information, Inc. --This text refers to the Hardcover edition.

From Library Journal

An excellent introduction to a relatively unknown cuisine. The Turkish culinary tradition is of course related to other Mideastern cultures, but such dishes as a flavorful Chicken in Paprika-Laced Walnut Sauce or an assertive Smoked Eggplant Salad with Jalapenos demonstrate the diversity and uniqueness of the food. Algar, a Berkeley professor and food writer, provides knowledgeable commentary on the recipes, cuisine, and country, and few of the dishes require exotic ingredients or techniques. For most collections.
Copyright 1991 Reed Business Information, Inc. --This text refers to the Hardcover edition.

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Format: Paperback
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on February 20, 2004
Format: Hardcover
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on April 27, 2015
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Most helpful customer reviews on Amazon.com

Amazon.com: 3.9 out of 5 stars 35 reviews
5.0 out of 5 starsBravo - almost a history lesson with recipes
on January 13, 2013 - Published on Amazon.com
Format: Hardcover|Verified Purchase
1.0 out of 5 starsTerrible, no pictures
on August 20, 2016 - Published on Amazon.com
Format: Paperback|Verified Purchase
2.0 out of 5 starsI was quite disappointed, and will be either buying additional Turkish cooking ...
on August 31, 2014 - Published on Amazon.com
Format: Paperback|Verified Purchase
5.0 out of 5 starsFive Stars
on December 12, 2016 - Published on Amazon.com
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5.0 out of 5 starsBuy this book!
on February 28, 2016 - Published on Amazon.com
Format: Paperback|Verified Purchase
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