Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes. This item is unavailable.Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes

Discover the mouthwateringly sensual flavours of a classic cuisine with a blend of 75 authentic and contemporary recipes. Experiment with a creative fusion of traditional recipes from the shimmering coastlines of the Mediterranean and Aegean seas to the rural regions of Anatolia, together with the ever-evolving and exciting cooking of Istanbul. From simple meze to heavenly-scented Turkish Delight, explore a colourful cuisine that mixes an enviable range of herbs and spices with the freshest dairy produce, fruit and vegetables, meat, fish and shellfish. This wonderful collection of recipes evokes the glorious tastes and textures of traditional Turkish cooking - its exciting use of herbs and spices and its sweet and savoury combinations - and places them in a modern context. Dishes range from easy meze and salads to fabulous ideas for stylish entertaining, including soups and hot savoury snacks, healthy vegetarian dishes, tasty pilafs and herby pulse dishes, fresh fish and shellfish main courses, succulent meat and poultry recipes and a tempting selection of sweet snacks and jams. Discover classic recipes such as baked aubergine with a tangy tomato dressing and gypsy salad with chillies and feta; enjoy fragrant sour cherry pilafs, succulent Anatolian spiced rabbit stew and chicken casserole, together with deliciously fresh fish and shellfish dishes such as grilled mackerel stuffed with nuts and spices.

Ghillie Basan has lived and worked in Turkey for a number of years, travelling widely through the Middle East as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery (St Martins PR), which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year; The Middle Eastern Kitchen (Hippocrene Books); Modern Moroccan; Vietnamese: Fragrant and Exotic (both published by Aquamarine); and Malaysian Food and Cooking (Lorenz Books). Ghillie has been a regular contributor to The Sunday Tribune, The Sunday Herald and various cookery magazines. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.