Turkish Cookery

Turkish Cookery

Book - 2006
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Perseus Publishing

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, Hüseyin Özer’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, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.

Turkish recipes and culinary essays by celebrity chefs.

The Turkish palate has been refined since ancient times and counts amongst its influences the empires of Byzantium and the Ottomans. Turkey's cuisine ranks alongside the world's grandest. This book contains a collection of essays, anecdotes, illustrations and recipes from illustrious names in accomplished kitchens of the world.

Publisher: London ; San Francisco : Saqi, 2006
ISBN: 9780863560729
Characteristics: 200 p. : col. ill. ; 28 cm
Additional Contributors: Mustoe, Sally


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