Classical Turkish Cooking

by Algar, Ayla

• ISBN13: 9780060931636
• ISBN10: 0060931639
• Format: Paperback
• Copyright: 2009-09-04
• Publisher: HarperCollins Publications

Summary

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

Author Biography

Ayla Algar, the Mellon Lecturer in Turkish at the University of California, Berkeley, was born and raised in Turkey and visits there often.

Table of Contents

Acknowledgments	p. ix
Preface	p. xi
Introduction	p. 1
Soups	p. 31
Meze	p. 43
Fish and Seafood	p. 67
Poultry	p. 81
Lamb	p. 89
Vegetables	p. 117
Pilaf	p. 159
Manti and Other Pasta Dishes	p. 171
Breads, Rolls, and Borek	p. 181
Desserts	p. 217
Flower and Fruit, Color and Scent	p. 241
Coffee and Other Beverages	p. 257
Some Turkish Ingredients	p. 269
Yogurt	p. 271
Butter	p. 277
Eggplant, Peppers, and Tomatoes	p. 278
Glossary	p. 285
Bibliography	p. 291
Metric Conversion Charts	p. 296
Index	p. 297
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