Classic Turkish Cooking FROM THE PUBLISHER
With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains - a style of eating perfectly suited to today's health-conscious cook.
FROM THE CRITICS
Booknews
Sumptuous color photos and simple directions make exotic dishes like
stuffed vine leaves, baklava, and fried octopus seem easy. Includes
classic dishes and dishes appearing in print for the first time. Many
are vegetarian, but there are meat recipes as well.
Annotation c. by Book News, Inc., Portland, Or.
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