Books

Turkish Cookery
Coffee: Delectables for All Seasons (Delectables for All Seasons)
Aphrodite
The Healthy Gut Cookbook: How to Keep in Excellent Digestive Health with 60 Recipes and Nutrition Advice
Tarte Tatin: More of La Belle Vie on Rue Tatin
Lose Wheat, Lose Weight Cookbook: 100 Easy Recipes for Low-fat, Allergy-free Cooking
Lose Wheat, Lose Weight: The New Allergy-free Diet Plan with 60 Easy Recipes
Cook It Light Desserts
New Classic Cocktails
Italian Festival Food
Bartender's Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar
Chez Panisse Vegetables
The Best Fryer Cookbook Ever
Wild Food from Land and Sea
The Wheat-and-gluten-free Cookbook
The River Cafe Cookbook
Mridula Baljekar's Real Balti Cookbook
"Good Housekeeping" Essential Microwave Handbook (Good Housekeeping Cookery Club)
Raw Energy Food Combining Diet (Leslie Kenton A Formats)
The Stamp Collection Healthy Eating Cookbook
The New Raw Energy
New Children's Party Cakes: Over 35 Step-by-step Recipes
Two Fat Ladies: Full Throttle
A Taste of the Far East
Herbs: Ortho's All About Series

Arabesque: A Taste of Morocco, Turkey, and Lebanon

Average customer rating:

love it!!!!!!
Brilliant
Yum
A great gift
Any general-interest library with patrons interested in Middle Eastern cuisine must have ARABESQUE.

Arabesque: A Taste of Morocco, Turkey, and Lebanon
Claudia Roden
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover

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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
The New Book of Middle Eastern Food
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
Spice: Flavors of the Eastern Mediterranean
Braise: A Journey Through International Cuisine

ASIN: 030726498X
Release Date: 2006-10-31

Book Description

In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

Customer Reviews:

love it!!!!!!.......2007-05-14

I just love this book, the stories and recipes. I bought three and gave them as gifts, and I think I'll keep buying some more!

Brilliant.......2007-05-12

Claudia Roden manages to amaze me every time. Each book is distinct and the theme for Arabesque is summer. She offers a lot of grilled items, eggplant favourites, lots of lemon, olive oil and amazing desserts and not one bad recipe! She is a gracious, generous, loyal to all who taught her recipes and just lovely. This book makes a great present.

Yum.......2007-05-10

Roden presents Middle Eastern and Mediterranean cuisines with delicious results. The recipes are clear, easy and just plain good. Try the zucchini fritters "kabak mucveri," the roast shoulder of lamb with couscous and date stuffing "dala m'aamra bi keskou wa tmar" or prawns in spicy tomato sauce "kimroun bil tamatem." A glossary would have been a good addition and the book's organization by country is a bit awkward, but the index is thorough and broken down by ingredients. For the cook interested in this food genre, I would also refer them to books by Wolfert and Heiou, as well as Roden's previous writings. A terrific addition to any cook's library.

A great gift.......2007-04-04

I gave this book as a gift to someone who loves anything about Morrocco
They called me and told me they loved loved loved it
they said the printing was absolutely beautiful and that the book was beautiful

Any general-interest library with patrons interested in Middle Eastern cuisine must have ARABESQUE........2007-03-12

ARABESQUE: A TASTE OF MOROCCO, TURKEY & LEBANON revisits three countries the author first explored back in the 1960s: Morocco, Turkey and Lebanon, providing more depth and insight into their history and culture as she provides over a hundred recipes - some new discoveries, some redone classics. Color photos peppered liberally throughout accompany such unique regional dishes as Chicken with Chestnuts and Eggplant Pilaf. Each recipe is accompanied by a paragraph or two of extensive detail on culinary and cultural traditions. Any general-interest library with patrons interested in Middle Eastern cuisine must have ARABESQUE.

Diane C. Donovan
California Bookwatch

Eat Smart in Turkey: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure, Second Edition (Eat Smart, 3)

Average customer rating:

The best culinary guide to Turkey--period.
Not much help for Vegetarians
No traveler should be without an EAT SMART guide.
Don't leave home without this guide.
Pioneering guide to Turkey's cuisine

Eat Smart in Turkey: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure, Second Edition (Eat Smart, 3)
Joan Peterson
Manufacturer: Ginkgo Press
ProductGroup: Book
Binding: Paperback

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Similar Items:

Just Enough Turkish (Just Enough)
Insight Fleximap Istanbul
Turkey (Eyewitness Travel Guides)
Ancient Turkey: A Traveller's History
Lonely Planet Turkey

ASIN: 096411688X

Amazon.com

Joan and David Peterson have their priorities straight: in Turkey as in most places, it's food that comes first. A dictionary of menus and market foods of Turkey, this book is also a paean to Turkish cuisine. The history and culture involved in kebabs and yogurt is fascinating and the food glossary is a great help. Finally, the recipes are a delightful bonus because it's impossible to take an eating tour of Turkey without wanting to sample the goods again and again without having to fly half way around the world every time you crave sirkeli patlican.

Book Description

Second in the "Eat Smart" series of culinary travel guidebooks, this paean to Turkish cuisine contains a rich historical perspective on food origins and extensive background on regional dishes, including recipes. It mixes information and inspiration to give readers the tools to journey into the culinary soul of their destination. Eat Smart in Turkey will take the guesswork out of choosing from an unfamiliar menu. Its comprehensive guide to Turkey's unique cuisine will give vacation-goers, business travelers and backpackers alike an extra dimension of travel pleasure. If you're going to Turkey, this is one book you must take along!

Distributed for Ginkgo Press

Customer Reviews:

The best culinary guide to Turkey--period........2004-11-17

The long title of this book does not even say it all. It's undoubtedly the best guide to Turkish cuisine *by far*.

I've written best-selling guidebooks on Turkey for nearly 40 years (first for Frommer's, then for Lonely Planet for 20 years), traveled (and eaten) in Turkey almost every year since 1967, and Peterson's book still taught me lots of new and interesting things about Turkish cuisine. I'm still learning from it.

This was not a contract job done on assignment for a big publisher in a hurry. The authors are obviously heart-and-soul foodies who started publishing their own culinary guides because they couldn't help but do it. It shows.

And they're not gourmands, but gourmets: they are truly fascinated by the subtleties in the art of delighting the palate. To most writers, food is necessary and fun. To the authors of this guide, food is tradition, art, innovation, achievement, delight.

And Turkey is a great place to be a foodie. Once the center of a vast, agriculturally rich empire home to hundreds of peoples and cultures, it developed an elaborate and subtle cuisine based on careful preparation of fresh ingredients. It's the perfect country to travel through with a food guide, and this is the guide to take.

Not much help for Vegetarians.......2000-04-01

I bought this book partly because I know that Turkish food features a lot of meat, and I'll be visiting with my wife who is a vegetarian. Can you believe that a book that is *ALL* about food, does not even mention vegetarianism, nor when they list "handy phrases for restaurants" do they list any phrases that deal with the topic? For that matter, they don't deal with any topic having to deal with food allergies, being on a diet, etc. Essentially this is a book about helping people make smart choices when eating in Turkey, but the only people they want to help are people who will eat anything. I should have saved my money.

No traveler should be without an EAT SMART guide........1999-02-06

The authors have written a series of Eat Smart books that no traveler to foreign countries should be without. Each book covers a separate country--Eat Smart in Turkey, Eat Smart in Brazil, Eat Smart in Indonesia and Eat Smart in Mexico--and is chock full of information that you won't find elsewhere within the covers of one easy-to-carry paperback. Individual chapters cover such topics as the history of the country's cuisine, regional foods, how to shop in the local markets, mail-order sources for suppliers of ingredients, and a collection of recipes for typical dishes found in that country. Especially useful is each book's extensive menu guide, listing menu terms alphabetically in the language of the foreign country, with a description of the dish in English. That section is followed by a chapter titled "Foods & Flavors"--listing the foreign terms for foods, spices, kitchen utensils and cooking techniques, with an English translation/description. These books are well researched, accurate and very informative. Highly recommended. --Sharon Hudgins, editor, Chile Pepper magazine

Don't leave home without this guide........1998-12-22

Like armies, tourists travel on their stomachs, and nowhere are the prospects for culinary delight better than in Turkey. So don't leave home without this compact but very complete guide to what's on the menu, what's in the market, what's on your plate and what you can ask for as you travel. The book starts with a short summary of the history of Turkish cuisine, then embarks on a food-tour of the country's seven regions. There are recipes to cook at home before departure, useful foodie phrases ("Where can I see this being made?"), and an extensive listing of translated menu entries.

Robert Arndt, editor, Aramco World

Pioneering guide to Turkey's cuisine.......1998-12-08

One of the world's best kept travel secrets unfolds in this pioneering guide to the cuisine of Turkey. The Petersons present regional classics and national favorites for the reader to try out at home or by following in the authors' footsteps across Turkey. Stunning photographs, information on history and culture, and a treasury of culinary surprises are enhanced by language tips for navigating menu and market. Culinary delights are at the heart of good friendship and this book offers more than a guide to good eating.

Professor Sarah G. M. Atis, University of Wisconsin Middle East Studies Program

Sofra Cookbook: Modern Turkish & Middle-Eastern Cookery

Average customer rating:

Sofra Cookbook: Modern Turkish & Middle-Eastern Cookery
Huseyin Ozer
Manufacturer: Thorsons
ProductGroup: Book
Binding: Paperback

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Princes, Patronage, and the Nobility: The Court at the Beginning of the Modern Age, c. 1450-1650 (Studies of the German Historical Institute London)
Teach Yourself Applied Psychology
On Not Being Able to Paint
Playing With Fire: Creative Conflict Resolution for Young Adults
The Joy of Burnout: How the End of the World Can Be a New Beginning

ASIN: 0722536828

Book Description

With text bursting full of the author's charisma and perfectionism, Oxer offers delightful Turkish dishes that are authentic, healthy, and innovative.

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

Average customer rating:

Turkish Cooking
Classic Kitchen Cooking
Great Cookbook!
accurate and interesting
Excellent Historical and Culinary Treatment. Must Buy!

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
Ayla E. Algar
Manufacturer: Morrow Cookbooks
ProductGroup: Book
Binding: Paperback

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Sultan's Kitchen: A Turkish Cookbook
Classic Turkish Cooking
Meze: Small Plates to Savor and Share from the Mediterranean Table
Vegetarian Turkish Cooking: Over 100 of Turkey's Classic Recipes for the Vegetarian Cook
The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond

ASIN: 0060931639

Book Description

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 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, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

Customer Reviews:

Turkish Cooking.......2007-01-18

This is certainly one of the best cookbooks on Turkish Cuisine. In addition to the wonderful recipes, the book details the history and background of Turkish dishes. The recipes are simple, yet elegant. While I certainly haven't examined the entire gamut of available cookbooks, this certainly was the best I have run across.

Classic Kitchen Cooking.......2006-06-30

Enjoying book but would prefer if there were pictures that you could see what the dish looked like

Great Cookbook!.......2005-08-02

My wife and I love it! Not only does it have great recipes but it has stories about where the recipe comes from. This is actually our second purchase of the book because we gave one to our friend who loved this book.

accurate and interesting.......2005-02-20

This book is quite accurate and most recipes are designed for those who don't know the ingredients and techniques well. But because of two reasons I don't use this Turkish cookbook often (I have another favorite): First is the lay out. Recipes are not very easy to follow while cooking and you don't know what the outcome would look like (or supposed to look like) since there are no pictures. Second is the lack of detailed explanations. It is definitely not for dummies.

Excellent Historical and Culinary Treatment. Must Buy!.......2005-02-15

`Classical Turkish Cooking' by Ayla Algar is a great exemplar of what a cookbook describing an important national cuisine should be, if there are few or no other books on the subject in English. At the outset, it is important to point out that the author makes an excellent case for the historical fact that Turkish cuisine, based on a long history of cuisine from the Ottoman empire, which inherited much from the equally important Persian / Iranian cuisine, is a truly interesting food culture, distinctive in enough different ways from the general Eastern Mediterranean milieu to make it worthy of study and emulation.

The Turkish / Ottoman cuisine is in every way a confirmation of the thesis stated most firmly by Paula Wolfert in `Cous Cous and Other Good Food from Morocco' that one of the four requirements for the creation of an important, interesting cuisine is the presence of a sizable nobility and wealthy court in which chefs are well paid to create interesting dishes for the court and for entertaining diplomats to the court. Conspicuous consumption was not invented in the United States. Ms. Algar does us a great service by presenting a very nice thumbnail sketch of the history of the Turkish people who migrated to Asia Minor from central Asia and, on the way, picked up lots of culinary influences from the Iranians in the centuries following the rise of Islam throughout central Asia and the Middle East. Happily, unlike several other historical sketches I have seen recently in books on purportedly important cuisines, Ms. Algar ties her story in with actual culinary information, including linguistic and historical evidence for the origins of many different culinary trends in Turkey. I will not pretend to recount all of this. It is important, however, for your appreciation of this book to realize that this cuisine, and the material in this book reflects food influenced by the full range of the Ottoman empire which, at its peak, stretched from the gates of Vienna to the bottom of the Basra on the Persian Gulf to the outskirts of Fez in Morocco.

The book is subtitled `Traditional Turkish Food for the American Kitchen', however, I do not see a lot of effort devoted to making the recipes friendly to amateur American cooks. In many ways, this may be a good thing in that the author does not loose the `traditional Turkish' of the recipes in deference to what may be easy for the average American household. If it did, it would be much less valuable in our collection of books about traditional cuisines.

Turkish cuisine shares much with the other cuisines of the Eastern Mediterranean. There is an especially strong family resemblance between Greek and Turkish recipes, and it is in no way clear in which direction the influence was strongest. While the Greek cuisine is older, it was also heavily influenced by Persian and Phoenician sources, so it is easy to believe that the central role of lamb, yoghurt, sesame, citrus, flatbreads, and very thin pastries all came from some common central Asian source. What is surprising is that while the Christian Greek culture not only allows, but actually encourages a wine culture and the Islamic Turkish culture disallowed wine, both cultures shared a devotion to `meze'. In fact, Ms. Algar traces the origins of meze to the pre-Islamic wine culture of Persia, where the original meze were sweets to counteract the bitter taste of young wine.

While Turkish meze are interesting, the real star of the Turkish cuisine is Borek, a dish which is a cross between filo dough and a baked pasta dish such as lasagna. Ms. Algar gives not just one recipe for Borek, but at least a half dozen from different areas of Turkey. For some of the recipes, Ms. Algar allows the use of either filo dough or frozen puff pastry, but for her two most important recipes for Anatolian and Circassian Borek, Ms. Algar gives us the straight scoop on how to make the real deal, very thin Borek dough similar to fresh egg noodles of northern Italy, but so thin that even a pasta machine set on it's smallest opening will not give you a fine enough dough. And yet, at 1 millimeter thick, it is not yet as thin as filo. So, while it belongs to the same family as Greek pilo and Hungarian strudel, it is not the same. Like fresh pasta in general, it is used to create many different dishes which are baked, fried, or sauteed, depending on filling and shape.

It is no surprise to the reasonably well informed foodie that coffee was a very important part of Turkish culture and cuisine and that coffee culture spread throughout Europe from its center in Istanbul. It is just slightly more surprising that the Turks invented the notion of the café. I take this with a small grain of salt, as I have read of fast food / wine bars in the ruins of Pompeii. What the Turks invented, I suspect, is the shop specializing in the sale of coffee, thereby originating the word `café'. Thus the idea of the casual food store goes back at least to Imperial Rome. It probably goes back to food stands serving the farm workers spending their flood induced vacations working on the pyramids.

Probably the biggest surprise was the fact that flavored sherberts, sorbets, and ices were such a common item in Ottoman courts. We are always so inclined to attribute these to the Italians, yet the Turks seem to have gotten this idea quite on their own, with the resources it took to store ice from the winter or from local mountaintops for a quick summer refreshment.

This is an excellent book and a welcome addition to the collection of anyone who loves to read about world food. It is also a superb source of dishes with healthy ingredients such as nuts, yoghurt, sesame, fruits, and light breads.

Turkish Cooking: A Culinary Journey through Turkey

Average customer rating:

a disappointing book
Turkish Cooking - A Culinary Journey Through Turkey

Turkish Cooking: A Culinary Journey through Turkey
Carol Robertson
Manufacturer: Frog, Ltd.
ProductGroup: Book
Binding: Hardcover

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ASIN: 1883319382
Release Date: 1996-05-06

Customer Reviews:

a disappointing book.......2001-06-07

I am about to send the book back, for the following reasons : - a large part of the book is not concerned with food, but is an account of the author's travels. I think the presentation of the book should have made this clear. - Many recipes rely on meat substitutes. It has always struck me as the sign of a sad lack of imagination when vegetarian food tries to mimick meat-based cooking. It is particularly regrettable when one writes about Turkish cuisine, which has some of the most delicious NATURALLY vegetarian dishes.

Turkish Cooking - A Culinary Journey Through Turkey.......2000-06-05

It's a good book it brings me back to some great family recipes from my Nana. I wish it had more pictures! Its one forth tour of turkey and three forth recipes.

Average customer rating:

Turkish food, subtle flavors, excellent recipes

The Complete Book of Turkish Cooking
Alya Esen Algar
Manufacturer: Kegan Paul
ProductGroup: Book
Binding: Paperback

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Similar Items:

Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
Sultan's Kitchen: A Turkish Cookbook
Spice: Flavors of the Eastern Mediterranean
Meze: Small Plates to Savor and Share from the Mediterranean Table

ASIN: 0710305249

Customer Reviews:

Turkish food, subtle flavors, excellent recipes.......2004-12-16

This is the best cookbook for Turkish food available in English. Algar is a master at walking you through to delicious dishes with encouragement along the way (so like Turks in general; kind and generous).

The Turkish Dining Experience: Recipes for Health and Happiness

Average customer rating:

The Turkish Dining Experience: Recipes for Health and Happiness
H. Guler Vural
Manufacturer: Pelican Publishing Company
ProductGroup: Book
Binding: Hardcover

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Sultan's Kitchen: A Turkish Cookbook
Arabesque: A Taste of Morocco, Turkey, and Lebanon

ASIN: 1589804198

Book Description

French, Italian, Persian, and Arab influences are recognizable in this thorough cookbook containing over 300 hundred recipes, including lentil and mint soup, stove-top kebab, falafel, rice pilafs, and baklava.

Folk wisdom and parables about nourishment, food preparation, and dining that are inherent in Turkish cuisine traditions add cultural background to the recipes, and colorful photos on each page make this an inspiring and easy-to-use introduction to Turkish dining.

From My Grandmother's Kitchen: A Sephardic Cookbook- An exotic blend of Turkish, Greek, Bulgarian, Romanian & Spanish Cuisines

Average customer rating:

the recepies and stories along are just excellent!

From My Grandmother's Kitchen: A Sephardic Cookbook- An exotic blend of Turkish, Greek, Bulgarian, Romanian & Spanish Cuisines
Viviane Miner , and Linda Krinn
Manufacturer: Triad Pub Co
ProductGroup: Book
Binding: Paperback

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Sephardic Flavors: Jewish Cooking of the Mediterranean

ASIN: 0937404233

Customer Reviews:

the recepies and stories along are just excellent!.......1999-11-10

After wondering for a long time how some of those dishes my parents prepared in all the festive occasions growing in Istanbul, this book was such a great suprise, because author studied the recepies and thus are very doable and authentic. Since than I prepare the Tishpisti I so much enjoyed as a child, but was too late to ask my father for the recepie. Thanks Viviane for the heart worming pictures and food.

Average customer rating:

Fantastic, mouthwatering addition to your cookbook collection
interesting recipes, great photos, but....
The only book you'll need
From a Turkish cook
Ingredients

Classic Turkish Cooking
Ghillie Basan
Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover

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General | Cooking, Food & Wine | Subjects | Books

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Similar Items:

Sultan's Kitchen: A Turkish Cookbook
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
The Ottoman Kitchen: Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond
Meze: Small Plates to Savor and Share from the Mediterranean Table
Modern Moroccan: Ancient Traditions, Contemporary Cooking

ASIN: 0312156170

Book Description

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.

Customer Reviews:

Fantastic, mouthwatering addition to your cookbook collection.......2005-09-24

I had only tried a couple of Turkish recipes before buying this book, but this book made me absolutely fall in love with Turkish cuisine. The beautiful photos and descriptive narrative backgrounds accompanying the recipes make the food come alive even before you've bought the ingredients. As with any ethnic cuisine, one has to be prepared to make substitutions for hard to find ingredients, but with a little creativity there isn't a single recipe that is off-limis. The Imam bayildi recipe is just to die for and it's become a household favourite. I've got a slew of cookbooks gathering dust on my kitchen shelves, but this is one I keep coming back time and time again, especially when I want to serve something really flavourful and visually impressive. But it's great for one-dish everyday meals, too. I couldn't recommend this book more highly!

interesting recipes, great photos, but...........2005-02-20

This book has an interesting choice of dishes and many mouth watering photographs. Most traditional widely known recipes and some local recipes I have never heard of before have been provided. However this book would not be my first choice of Turkish cookbook, there are more accurate ones. Some ingredients used in recipes are almost impossible to find and certain techniques are not explained well. So if you haven't seen someone cooking that dish before it is quite difficult to figure out how. If you have a few books on this topic already this book can be an interesting addition otherwise go for Ozcan Ozan's book.

The only book you'll need.......2005-01-30

I was having so much trouble finding Turkish cookbooks in Australia I finally decided to cough up the postage from the States, and I'm really glad I did! I now have three books but this one is far and away my favourite. The photos are mouth wateringly beautiful, the information is clear and easy to follow and there are recipes for totally basic yet vital parts of Turkish cuisine, like how to make from scratch your own yoghurt and some of the different breads that I used to eat when I was living in Turkey. Also, as we use the metric system in Australia I really appreciated the weights and measures being written both ways. The introductory chapters succinctly outline basic elements of Turkish cuisine and elements of the culture that help you to understand the importance of food to the Turks (as in all Mediterranean cultures)helping you to recreate the experience at home. My son and I can now enjoy the home cooked food we miss from his Turkish relatives in Turkey. Afiyet olsun!!

From a Turkish cook.......2004-02-04

I am Turkish and (so I am told) a very good cook for 30+ years. I found some recipes in this book (Klasik kofte, salepli dondurma) that I could not find anywhere else and worked wonderfully.

If you are having diificulty finding ingredients, try online sites like penzeys.com or tasteofturkey.com.

Ingredients.......2003-03-21

Most of the ingredients called for are not available in the average super market or even in a "gourmet" food store. I couldn't find most of the ingredients even in a community with a large international population. It was most frustrating as I was anxious to try the recipes. The photographs were gorgeous.

The Art of Turkish Cooking (Hippocrene International Cookbook Classics)

Average customer rating:

The Original and probably one of the best
Excellent Cookbook
a classic

The Art of Turkish Cooking (Hippocrene International Cookbook Classics)
Neset Eren
Manufacturer: Hippocrene Books
ProductGroup: Book
Binding: Paperback

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Similar Items:

Sultan's Kitchen: A Turkish Cookbook
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
Classic Turkish Cooking
The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean

ASIN: 0781802016

Customer Reviews:

The Original and probably one of the best.......2006-08-14

I have the original edition printed in 1969 by Doubleday books. This is probably the best Trukish cooking book still out there. The one thing is it is missing in todays cookbook buyer expectation is the pictures, but that usually is not that important unless you plan on leaving the book on the kitchen table to be browsed as most people do.

Excellent Cookbook.......2004-12-25

The best Turkish cookbook I have seen in my life (and I have seen a lot). Clearly explained recipes. The book captures the essence of Turkish cooking.

a classic.......1999-02-13

I've been using this book for twenty years and it's a tried and true classic! Easy, delicious recipes.

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