Classical Turkish Cooking: Traditional Turkish Food for the American
Sign in to keep track of books you’ve read and want to read.
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.
Read more
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.
Liked Classical Turkish Cooking: Traditional Turkish Food for the American? Here’s where I’d start.
These suit anyone who liked Classical Turkish Cooking: Traditional Turkish Food for the American. Sign in and mark a few books for picks shaped around your own taste.
-
Turquoise: A Chef's Travels in Turkey Shares cookbooks, Turkey, food -
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings Shares cookbooks, cookbook, food -
French Country Cooking: Meals and Moments from a Village in the Vineyards Shares cookbooks, food, cookbook
-
French Farmhouse Cookbook Shares cookbooks, cookbook, food
