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1 Burnside Cooking and Food- Middle Eastern

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Turkish Cookery

by

Turkish Cookery Cover

 

Synopses & Reviews

Publisher Comments:

This is no ordinary cookbook. Some of the world’s great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson’s hummus with seared lamb and toasted pinenuts, Hüseyin Özer’s almond cake, Antony Worrall-Thompson’s freshwater trout, Claudia Roden’s yogurt soup, or Gary Rhodes’ Turkish delights.

 

Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times.

 

Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.

Synopsis:

This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, Huseyin Ozer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights.

Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times.

Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Huseyin Ozer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalcin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.

Synopsis:

Turkish recipes and culinary essays by celebrity chefs.

Synopsis:


Turkey's cuisine ranks among the world's grandest. The Turkish palate has been refined since ancient times and counts among its influences the great empires of Byzantium and especially the Ottomans.
Â
Sally Mustoe has here amassed a collection of essays, anecdotes, illustrations, and recipes from some of the most illustrious names in some of the most accomplished kitchens of the world, Turkish or otherwise.
Â
Contributors include Nigella Lawson, Nico Ladenis, Antony Worrall Thompson, Claudia Roden, Gary Rhodes, Ainsley Harriott, and Anton Mosimann, contributing recipes for hummus, meat pies, lamb tagine, yogurt soup, Turkish delight, aubergine pate, dolma,and much more. Regional cuisine experts like Osman Serim, Mehmet Yal?in,and Sami Zubaida offer much food for thought as well, lending insights on various aspects of Turkish cuisine.
Â
Sally Mustoe has worked extensively in print and broadcast journalism.

About the Author

Sally Mustoe has worked extensively in print and broadcast journalism.

Product Details

ISBN:
9780863560729
Author:
Mustoe, Sally
Publisher:
Saqi Books
Subject:
General
Subject:
Regional & Ethnic - Turkish
Subject:
General Cooking
Subject:
Cooking and Food-Middle Eastern
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20061031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
50 Color photographs
Pages:
160
Dimensions:
11.00 x 8.00 in

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Related Subjects

Children's » Activities » General
Cooking and Food » Regional and Ethnic » Middle Eastern
Hobbies, Crafts, and Leisure » Games » General
Religion » Comparative Religion » General

Turkish Cookery Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 160 pages Saqi Books - English 9780863560729 Reviews:
"Synopsis" by , This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts, Huseyin Ozer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights.

Not only are there classic Turkish recipes for falafel, kebabs, and baklava, but there are also wonderful introductions to the famous wines, raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times.

Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Huseyin Ozer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalcin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.

"Synopsis" by ,
Turkish recipes and culinary essays by celebrity chefs.
"Synopsis" by ,
Turkey's cuisine ranks among the world's grandest. The Turkish palate has been refined since ancient times and counts among its influences the great empires of Byzantium and especially the Ottomans.
Â
Sally Mustoe has here amassed a collection of essays, anecdotes, illustrations, and recipes from some of the most illustrious names in some of the most accomplished kitchens of the world, Turkish or otherwise.
Â
Contributors include Nigella Lawson, Nico Ladenis, Antony Worrall Thompson, Claudia Roden, Gary Rhodes, Ainsley Harriott, and Anton Mosimann, contributing recipes for hummus, meat pies, lamb tagine, yogurt soup, Turkish delight, aubergine pate, dolma,and much more. Regional cuisine experts like Osman Serim, Mehmet Yal?in,and Sami Zubaida offer much food for thought as well, lending insights on various aspects of Turkish cuisine.
Â
Sally Mustoe has worked extensively in print and broadcast journalism.
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