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From beautiful coastlines and bustling cities to fertile central plains and remote mountain ranges, Turkey is a land of contrasts. With one foot in Europe and the other in Asia, its world-famous cuisine reflects the diversity of its geography, fusing ancient traditions with innovative ideas to create a truly spectacular epicurean experience.
The book opens with an expert insight into the culinary history, culture and traditions of the Turkish people, describing how years of war and migration have helped to shape the modern cuisine, from early nomadic Anatolian tribal practices, through the dazzling Ottoman period, up to the present day. Inspiring many classic dishes, religion has played an important role, and there is an in-depth exploration of the country's religious days and festivals, including Ramazan, Kandil, and family events such as weddings, births and funerals. This is followed by an invaluable guide to the equipment, ingredients and techniques used in the Turkish kitchen, featuring step-by-step sequences and recipes for essential staples such as hummus and pide.
The recipe section includes more than 75 classic dishes, ranging from Vegetable Dishes and Beans, Peas, Lentils and Pilaffs to Fish and Shellfish, Meat and Poultry and mouthwatering Sweet Snacks. Clear instructions reveal how to make a selection of favourites, such as Lamb Sis Kebab and Festive Semolina Helva with Pine Nuts, or to experiment with something more unusual, such as Veiled Pilaff or Sea Perch Baked on a Tile with Poppy Seeds.
Beautifully illustrated with more than 450 photographs, and complete with nutritional notes, cook's tips and variations, this stunning book provides a tantalizing insight into an ancient and diverse cuisine.
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