almond cake
Antony Worrall Thompson
baklava
Category=WBN
chefs
classic dishes
Claudia Roden
coffee
Cookbook
cuisine
culinary heritage
culinary history
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eq_food-drink
eq_isMigrated=0
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
evolution
falafel
fine dining
food culture
food pairing
freshwater trout
Gary Rhodes
gastronomy
hummus
Huseyin Ozer
kebabs
Mediterranean cuisine
Nigella Lawson
Ottoman Empire
pinenuts
raki
recipes
seared lamb
Turkish delight
Turkish food
Turkish recipes
wines
yoghurt soup
Product details
- ISBN 9780863560729
- Weight: 1217g
- Dimensions: 220 x 280mm
- Publication Date: 10 Jun 2006
- Publisher: Saqi Books
- Publication City/Country: GB
- Product Form: Hardback
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This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favourite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts; Huseyin Ozer's almond cake; Antony Worrall Thompson's freshwater trout; Claudia Roden's yoghurt 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. Alongside these are fascinating insights into how this exquisite cuisine evolved in the Ottoman Empire to rank as one of the world's finest.
Sally Mustoe has worked extensively in print and broadcast journalism.
