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.
|Publisher:||I. B.Tauris & Company, Limited|
|Product dimensions:||9.70(w) x 9.70(h) x 0.60(d)|
About the Author
Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia. She has worked in Europe and the Middle East as a cook, food writer, restaurant critic, English teacher, and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. She is also the author of The Middle Eastern Kitchen, among other cookbooks.
Jonathan Basan is a photographer whose work also appears in The Middle Eastern Kitchen.
Table of Contents
• Conversions and Equivalents
• Map of Turkey
• Essential Elements of Turkish Cuisine
• Yogurt and Cheese
• Meze and Salad
• Breads, Savoury Doughs and Pastries
• Vegetable Dishes
• Fish and Seafood
• Meat Dishes
• Poultry and Game
• Festive Sweets and Jams