Classic Turkish Cooking

Classic Turkish Cooking

by Ghillie Basan
     
 

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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… See more details below

Overview

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.

Editorial Reviews

Booknews
Sumptuous color photos and simple directions make exotic dishes like stuffed vine leaves, baklava, and fried octopus seem easy. Includes classic dishes and dishes appearing in print for the first time. Many are vegetarian, but there are meat recipes as well. Annotation c. by Book News, Inc., Portland, Or.
From the Publisher

"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

Product Details

ISBN-13:
9780312156176
Publisher:
St. Martin's Press
Publication date:
04/28/1997
Pages:
224
Product dimensions:
9.60(w) x 10.62(h) x 1.08(d)

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