Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colourful history from its nomadic Central Asian roots to the refined recipes of the Ottoman empire which influenced culinary traditions throughout the Middle East and Mediterranean. The book offers a collection of traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. The recipes include, casseroles with dried and fresh fruit, pilafs speckled with pinenuts and aubergine dishes.
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing PLC
Illustrationen
colour illustrations throughout, map, glossary, index
Maße
Höhe: 250 mm
Breite: 250 mm
ISBN-13
978-1-86064-011-7 (9781860640117)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Essential elements of Turkish cuisine; yogurt and cheese; meze and salads; soups; breads, savoury doughs and pastries; vegetable dishes; pilafs; fish and seafood; meat dishes; poultry and game; desserts; festive sweets and jams; drinks.
