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. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and now published in paperback for the first time - Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. With its long and rich history, Turkish cuisine has profoundly influenced culinary traditions across the Middle East and Mediterranean.
Rezensionen / Stimmen
"Collection of recipes includes traditional dishes from the Anatolian heartlands and classical dishes from the palace kitchens of the Ottoman sultans. (The Independent, article on 'Mediterranean Food Books') Suddenly and quite desperately, I want to go to Turkey. The nearest I have been to Turkey in my life has been through eating Turkish Delight, but now I urgently want to eat a whole range of Turkish dishes and to visit the different regions of this fascinating country. The reason? I have been reading 'Classic Turkish Cookery'. This large and beautiful book is written by Ghillie and Jonathan Basan, with Jonathan also responsible for the wonderful photographs throughout the book. (Lady Claire Macdonald, The Herald (Glasgow)"
Sprache
Verlagsort
Verlagsgruppe
Bloomsbury Publishing PLC
Illustrationen
colour illustrations throughout
Maße
Höhe: 236 mm
Breite: 236 mm
ISBN-13
978-1-84885-984-5 (9781848859845)
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
Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa and Southeast Asia. She has worked in Europe and the Middle East as a cook, cookery writer, restaurant critic, English teacher and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. Ghillie has also been short-listed 'Pasta Journalist of the Year' and is a member of the Guild of Food Writers. She is also the author of The Middle Eastern Kitchen.
