Classical Turkish Cooking: ; Traditional Turkish for the American Kitchen
Language: English
Published by William Morrow Cookbooks, New York, 1991
- First Edition
- Hardcover
- Used
Seller: Autumn Leaves, Allentown, PA, U.S.A.Autumn Leaves
AbeBooks seller since June 22, 2000
Condition: Used - Fine
£ 23.29
Quantity: 1 available
Add to basketItem description from seller
A pristine copy of this very intriguing cookbook, which will take you in new culinary directions. There are no markings or signs of use. Gift quality! The excellent jacket is now protected by a mylar Brodart cover. Fast shipping worldwide, with tracking number provided. ; 9.56 X 7.69 X 1.15 inches; 320 pages.
Seller Inventory # 35800
- Title
- Classical Turkish Cooking: ; Traditional Turkish for the American Kitchen
- Author
- Algar, Ayla E.
- Publisher
- William Morrow Cookbooks, New York
- Publication year
- 1991
- Condition
- Fine
- Dust jacket
- Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0060163178
- ISBN 13
- 9780060163174
- Edition
- First Edition.
Turkish food ranks high among the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Developed by Turkish peasants for whom eating was obviously a great pleasure, Turkish cooking evolved to include the sophisticated "palace" cooking of Istanbul. It remains, however, a simple cuisine based on fragrant Mediterranean ingredients combined in exciting and unexpected ways.
Ayla Algar, a Turkish-born lecturer at the University of California, Berkeley, provides American cooks with 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, baklava and other traditional sweets are introduced here to American cooks in accessible form, easy for any home cook to make. With its emphasis on grains, vegetables, fruits, olive oil and other healthy foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with a satisfying and delicious diet.
"Synopsis" may belong to another edition of this title.
Review
""Classical Turkish Cooking" . . . is a splendid introduction to a cuisine that straddles Europe and Asia, drawing on East and West alike. Savory rice pilafs, stuffed vegetables and rolled grape leaves, crisp salads dressed with yogurt and more complex savory pies and turnovers, along with syrupy Middle Eastern sweets made with rosewater, apricots, figs and walnuts, are among delicious offerings."-- Nancy Harmon Jenkins, "New York Times""The recipes [in "Classical Turkish Cooking"] are very appealing to the contemporary cook, yet have a slightly exotic touch. Now that we have accepted risotto, pilaf can't be far behind in capturing our tastebuds. The book is also a bonanza for vegetarians."-- Joyce Goldstein, author of "The Mediterranean Kitchen""The foods of the classical Turkish kitchen seem closer to us than many of the experimental dishes of our time, and if you cook Roasted Eggplant and Chili Salad or the delicious Lamb Chops with Molasses-Glazed Chestnuts, I think you'll agree with me."-- George Lang, author of "Nobody Knows The Truffles I've Seen""Liberally spiced with historical allusions, ["Classical Turkish Cooking"] takes you into a world that prized colors and fragrant essences like rubies. . . . One can only wish that more cookbook writers were as charged with purposeful conviction as Algar."-- Anne Mendelson, "Los Angeles Times""An important addition to gastronomic literature."-- "Booklist"
"About the title" may belong to another edition of this title.
Autumn Leaves
Allentown, PA, U.S.A.
AbeBooks seller since June 22, 2000
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