The Turkish Cookbook
Exploring the food of a timeless cuisine
Published on 18. June 2021
Book
Hardback
384 pages
978-0-7548-3515-8 (ISBN)
Description
"Greet a Turk and you will eat. Whether you are in the busy streets of Istanbul, in a small village in Anatolia, on the slopes
above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air - warm bread
rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts;
savoury pastries filled with melting cheese; lamb roasting on a spit; aubergines smoking over charcoal; and the scent
of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaff
along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern
Anatolia. The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous
hospitality that draws me to the country again and again." This glorious volume by award-winning author and cook
Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local
ingredients, and presents a tantalising selection of classic regional recipes.
above Bursa, or in a resort in the Mediterranean, the enticing aroma of grilling, baking, and spices fills the air - warm bread
rings covered in sesame seeds; deep-fried mussels with a garlicky sauce; roasted chestnuts, almonds and pistachio nuts;
savoury pastries filled with melting cheese; lamb roasting on a spit; aubergines smoking over charcoal; and the scent
of fresh peaches. You can try Ottoman puddings in Istanbul; juicy apricots stuffed with rice in Cappadocia; anchovy pilaff
along the Black Sea coast; fiery kebabs served on a sword in Adana; and the hallucinogenic honey of Kars in eastern
Anatolia. The Turks are passionate about their cuisine. It gives them pleasure to share it with you and it is their generous
hospitality that draws me to the country again and again." This glorious volume by award-winning author and cook
Ghillie Basan looks in detail at the culinary history and geography, the customs and festivities, as well as the local
ingredients, and presents a tantalising selection of classic regional recipes.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Anness Publishing
Illustrations
500 colour photographs
Dimensions
Height: 265 mm
Width: 218 mm
Thickness: 35 mm
Weight
1595 gr
ISBN-13
978-0-7548-3515-8 (9780754835158)
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 Classification
Person
Writer, broadcaster, and food anthropologist, Ghillie has worked in different parts of the world as an English teacher, ski instructor, cookery writer, restaurant critic and journalist. With a degree in Social Anthropology and a Cordon Bleu Diploma, her interest in different culinary cultures has culminated in many books, some of which were nominated for the Glenfiddich, Guild of Food Writers, and the Cordon Bleu World Food Media Awards. Her cookbooks have also appeared regularly in the 'Best of the Best' and 'Top 50' lists; and she was described by Clarissa Dickson-Wright as one of the 'finest writers on Middle Eastern food'. Diana Henry says: "I love Ghillie's books .... I was using them before I was a food writer myself." Her travel articles have appeared in the Sunday Times, Sunday Herald, Daily Telegraph, Sunday Tribune, Press & Journal, BBC Good Food Magazine, Diet & Nutrition USA, and various Middle Eastern and internet magazines, and she is one of the presenters on BBC Radio Scotland's Kitchen Cafe.