The Food and Cooking of TurkeyAuthor: Ghillie Basan
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: August 2007
Discover classic and modern Turkish food and cooking in more than 150 authentic recipes Over 800 specially commissioned photographs, including step by step sequences for every recipe and a glorious finished picture of each finished dish Recipes range from mouthwatering hot snacks such as Filo Cigars Filled with Feta, Parsley, Mint and Dill, and delicious main dishes such as Chargrilled Sardines in Vine Leaves, to sumptuous sweet snacks such as Baklava or Rose Petal Sorbet Features a comprehensive visual guide to Turkish ingredients, and detailed visual instructions for preparation and cooking techniques Cook's tips and variations throughout and complete nutritional information for every recipe Explore the ancient history and diverse culture and geography of Turkey, from the bustling port of Istanbul to the the shimmering coastlines of the Mediterranean and the Aegean Steeped in history, Turkey is the bustling meeting point of Asia and Europe, and a cultural melting pot for social and culinary values and traditions that date back to ancient times. The result of these influences in food and cooking is a vibrant cuisine that benefits from the diverse styles of two continents, and from the fresh ingredients on offer from both the Mediterranean and the East - including everything from oils, herbs, spices, fish and meat to vegetables, pulses, nuts, fruit and dairy products.In this exciting and comprehensive new book, Ghillie Basan explores the rich culinary history, culture and traditions of the Turkish people, the evolution of their cuisine, and the classic dishes that are known and loved all over the world.The book opens with a comprehensive introduction to the equipment, ingredients and special techniques of Turkish cooking, with preparation and skills all shown in step-by-step photographic detail. Then the main section consists of over 150 authentic recipes which evoke the sights, smells and flavours of traditional and contemporary Turkish cooking while providing a definitive cook's course on how to do it. Dishes range from soups, meze, hot snacks, salads and pilaffs to fish, meat, poultry and vegetable main dishes, as well as sweet snacks and drinks. The recipe selection allows the new or experienced cook to rediscover favourite dishes, such as Spicy Red Lentil Soup with Onion and Parsley, Cop Sis (lamb kebabs) or Baklava, or to experiment with something more unusual, such as Chargrilled Quails in Pomegranate Marinade or Plum Tomato and Almond Jam.Packed with information, tips, inspirational dishes and over 800 specially commissioned photographs, this is the essential cook's kitchen handbook, how-to practical guide and recipe sourcebook for Turkish cuisine - the only book on the subject you will ever need.