| In association with |
 |
|
Learn to COOK - Classic Turkish Cooking
|
List Price: $35.00
Our Price: $21.01
Your Save: $ 13.99 ( 40% )
Availability: Usually ships in 24 hours
Manufacturer: St. Martin's Press
|
Average Customer Rating:  
|
|
Binding: Hardcover
Dewey Decimal Number: 641.59561
EAN: 9780312156176
ISBN: 0312156170
Label: St. Martin's Press
Manufacturer: St. Martin's Press
Number Of Items: 1
Number Of Pages: 224
Publication Date: 1997-04-15
Publisher: St. Martin's Press
Studio: St. Martin's Press
|
|
|
|
|
|
Editorial Reviews:
|
With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.
This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: A Comprehensive Cookbook
Comment: Don't skip over the wonderful "Introduction" and "Essential Elements of Turkish Cuisine" before you start to use this book. Classic Turkish Cooking presents a wide variety of Turkish dishes, with generally good directions and clear photos of finished products. Don't let the "aubergine," "minced lamb" and "sponge" hold you back - we can all figure out what those are - right? But I must admit I'm not exactly sure what "beef scraps" are - or "strong unbleached flour." No matter. Just plunge in and try these excellent recipes. Most of the more unusual ingredients can be found in a Middle Eastern market or Indian market. An excellent book for those who like Turkish cooking - and who doesn't?
Customer Rating:
Summary: Fantastic, mouthwatering addition to your cookbook collection
Comment: I had only tried a couple of Turkish recipes before buying this book, but this book made me absolutely fall in love with Turkish cuisine. The beautiful photos and descriptive narrative backgrounds accompanying the recipes make the food come alive even before you've bought the ingredients. As with any ethnic cuisine, one has to be prepared to make substitutions for hard to find ingredients, but with a little creativity there isn't a single recipe that is off-limis. The Imam bayildi recipe is just to die for and it's become a household favourite. I've got a slew of cookbooks gathering dust on my kitchen shelves, but this is one I keep coming back time and time again, especially when I want to serve something really flavourful and visually impressive. But it's great for one-dish everyday meals, too. I couldn't recommend this book more highly!
Customer Rating: 
Summary: interesting recipes, great photos, but....
Comment: This book has an interesting choice of dishes and many mouth watering photographs. Most traditional widely known recipes and some local recipes I have never heard of before have been provided. However this book would not be my first choice of Turkish cookbook, there are more accurate ones. Some ingredients used in recipes are almost impossible to find and certain techniques are not explained well. So if you haven't seen someone cooking that dish before it is quite difficult to figure out how. If you have a few books on this topic already this book can be an interesting addition otherwise go for Ozcan Ozan's book.
Customer Rating:
Summary: The only book you'll need
Comment: I was having so much trouble finding Turkish cookbooks in Australia I finally decided to cough up the postage from the States, and I'm really glad I did! I now have three books but this one is far and away my favourite. The photos are mouth wateringly beautiful, the information is clear and easy to follow and there are recipes for totally basic yet vital parts of Turkish cuisine, like how to make from scratch your own yoghurt and some of the different breads that I used to eat when I was living in Turkey. Also, as we use the metric system in Australia I really appreciated the weights and measures being written both ways. The introductory chapters succinctly outline basic elements of Turkish cuisine and elements of the culture that help you to understand the importance of food to the Turks (as in all Mediterranean cultures)helping you to recreate the experience at home. My son and I can now enjoy the home cooked food we miss from his Turkish relatives in Turkey. Afiyet olsun!!
Customer Rating:
Summary: From a Turkish cook
Comment: I am Turkish and (so I am told) a very good cook for 30+ years. I found some recipes in this book (Klasik kofte, salepli dondurma) that I could not find anywhere else and worked wonderfully. If you are having diificulty finding ingredients, try online sites like penzeys.com or tasteofturkey.com.
|
|
|
|
|
|
|
|
|
