Classical Turkish Cooking : Traditional Turkish Food for the American Kitchen

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  • Format: Paperback
  • Copyright: 2009-09-04
  • Publisher: HarperCollins Publications
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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

Acknowledgmentsp. ix
Prefacep. xi
Introductionp. 1
Soupsp. 31
Mezep. 43
Fish and Seafoodp. 67
Poultryp. 81
Lambp. 89
Vegetablesp. 117
Pilafp. 159
Manti and Other Pasta Dishesp. 171
Breads, Rolls, and Borekp. 181
Dessertsp. 217
Flower and Fruit, Color and Scentp. 241
Coffee and Other Beveragesp. 257
Some Turkish Ingredientsp. 269
Yogurtp. 271
Butterp. 277
Eggplant, Peppers, and Tomatoesp. 278
Glossaryp. 285
Bibliographyp. 291
Metric Conversion Chartsp. 296
Indexp. 297
Table of Contents provided by Syndetics. All Rights Reserved.

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