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Turkish Cookbook (Exploring the Food of a Timeless Cuisine)
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$35.00
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Product Details
Author:
Ghillie Basan
Format:
Hardcover
Pages:
384
Publisher:
Anness Publishing (July 7, 2021)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754835158
ISBN-10:
0754835154
Weight:
56oz
Dimensions:
8.6" x 10.36" x 1.15"
File:
Eloquence-SimonSchuster_07042026_P10292974_onix30_Complete-20260704.xml
Folder:
Eloquence
List Price:
$35.00
Pub Discount:
65
Case Pack:
8
As low as:
$26.95
Publisher Identifier:
P-SS
Discount Code:
A
Overview
TURKISH COOKBOOK
150 recipes and 500 glorious specially-taken photographs of food and techniques
“Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air – warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savory pastries filled with melting cheese; lamb roasting on a spit; eggplants smoking over charcoal; and the scent of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaf along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern Anatolia.
"The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again.”
This glorious volume by award-winning author and cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalizing selection of classic regional recipes.
150 recipes and 500 glorious specially-taken photographs of food and techniques
“Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air – warm bread rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts; savory pastries filled with melting cheese; lamb roasting on a spit; eggplants smoking over charcoal; and the scent of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaf along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern Anatolia.
"The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous hospitality that draws me to the country again and again.”
This glorious volume by award-winning author and cook Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local ingredients, and presents a tantalizing selection of classic regional recipes.
