The traditional Turkish dishes featured in this cookbook make use of a variety of beans, grains, fresh fruits, vegetables, herbs, and, of course, yogurt (one of Turkey's most important contributions to international cuisine). A history of Turkey's culinary traditions accompanies the 187 recipes, as well as glossaries of commonly used ingredients and Turkish cooking terms.
Nur Ilkin, wife of the former ambassador of Turkey to the United States, learned the secrets of Turkish cooking from her grandmother, but really began to cook once she had to entertain guests of the Turkish embassy. She and her husband are now back in Turkey.
Sheilah Kaufman, a frequent guest on major television and radio programs, is a cooking instructor, food writer, and author of over 22 cookbooks, including Sephardic Israeli Cuisine, Fearless, Fussless Cooking and Vegetable Magic. She writes a food column for Washington Jewish Week and is a contributing writer to The Potomac Almanac. She and her husband reside in Potomac, Maryland.
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