If you're suffering from coeliac disease, gluten and wheat sensitivity, or you simply want to sample delicious and healthy Turkish food, then this book's for you.
A gluten free diet doesn't mean you have to sacrifice taste. Today it can be eclectic, vibrant, and adventurous. After cooking for her coeliac husband for over a decade, author Sibel Hodge now combines her knowledge of tasty, easy-to-cook, and nutritious Turkish food with gluten free recipes in A Gluten Free Taste of Turkey.
This mouth-watering collection of dishes includes meze, soups, salads, egg dishes, pasta, vegetable dishes, meat dishes, seafood, desserts, bread, and drinks. It features over 80 recipes and photos of traditional Turkish favourites like Moussaka, Oven Cooked Kebab, and Calamari, along with dishes that have a Turkish Cypriot twist to them, such as Cypriot Olive Bread and Hellim Pasta, plus her own creations of Red Lentil and Rocket Soup, Caramelized Roast Vegetables with Feta, Spiced Mushroom Rice, Turkish-Style Shepherd's Pie, and Choca Mocha Walnut Cake.
Turkish cuisine is considered among the world's best because of the variety of dishes, the use of natural ingredients, and a huge mixture of tantalizing flavours and tastes. It's also a very healthy diet, with lots of vegetables, grains, beans, herbs, olive oil, spices, and fruit.
Who says gluten free cooking has to be boring?
Experiment. Eat. Enjoy!
|Product dimensions:||8.00(w) x 10.00(h) x 0.19(d)|
Most Helpful Customer Reviews
In my house, cookbooks and the collection of recipes is a fine art. I am addicted to cooking shows, and always want to add something new and tasty to the menu. With the other half being a less "adventurous" eater, although if I don't tell - he often doesn't ask, finding a way to change the menu from his standard southern fare and incorporate new flavors, ingredients and not have to restock everything in the pantry is a great bonus. So - I started with testing the recipes - gravitated to the things I love most that I know he would at least try, then I branched out. Some of the items were big hits (calamari) and others he still won't touch (hummus) but the recipes were easy to follow, without huge expenditures of time and effort to find the gluten free items or spices. Most of the recipes I have tried, with a couple of exceptions that I just can't see myself eating. Currently, I'm in a soup phase, but I did make the chocolate mocha cake: which is so moist and torte-like that a tiny slice was more than enough for a satisfying snack! Even more fun is Sibel has westernized some of the recipes, for those of us who don't have easy access to the Turkish or Cypriot ingredients, and most of the spices can be located in the international section of your local market. With an eye to fresh (but allowances for frozen or canned being made) each of these recipes were tasty, simple, loaded with flavor and brought a nice flavor of different to the table. I received an eBook copy from the author for purpose of honest review for the Indie Authors Rock promotion. I was not compensated for this review, and all conclusions are my own responsibility.