| Turkish Cookery Contributor(s): Mustoe, Sally (Editor) |
|
 |
ISBN: 0863560725 ISBN-13: 9780863560729 Publisher: Saqi Books OUR PRICE: $31.46 Product Type: Hardcover Published: October 2006 Annotation: This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, Hseyin zer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights. Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hseyin zer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Turkish |
| Dewey: 641.595 |
| Physical Information: 0.81" H x 8.9" W x 10.78" (2.66 lbs) 160 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, H seyin zer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights. Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, H seyin zer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yal in, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine. |