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.
Rezensionen / Stimmen
'I congratulate Sally Mustoe for putting together this guide to Turkish haute cuisine perfected at the hands of the great and good.' Andrew Mango
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Illustrationen
50 Colour Illustrations; 50 Illustrations
Maße
Höhe: 279 mm
Breite: 230 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-0-86356-072-9 (9780863560729)
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
Sally Mustoe has worked extensively in print and broadcast journalism.
