Classical Turkish Cooking: ; Traditional Turkish for the American Kitchen

Algar, Ayla E.

ISBN 10: 0060163178 / ISBN 13: 9780060163174

Published by William Morrow Cookbooks, New York, 1991

About this Item

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

Bibliographic Details

• Title: Classical Turkish Cooking: ; Traditional Turkish for the American Kitchen
• Publisher: William Morrow Cookbooks, New York
• Publication Date: 1991
• Language: English
• ISBN 10: 0060163178
• ISBN 13: 9780060163174
• Binding: Hardcover
• Edition: First Edition.
• Condition: Fine
• Dust Jacket Condition: Fine

About this title

Synopsis

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.

About the Author

Ayla Algar, the Mellon Lecturer in Turkish at the University of California, Berkeley, was born and raised in Turkey and visits there often. She has written for the San Francisco Chronicle and is the author of The Complete Book of Turkish Cooking, published in England. Her academic background and her lively and articulate interest in the culinary arts of her native land make her extraordinarily well qualified to write on this venerable and delicious cuisine.