Synopses & Reviews
One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt.
About the Author
Mary Isin has lived in Turkey since 1973. She has translated over 150 books on Turkish history, culture, and archaeology, and in 1983 she started researching Ottoman cuisine and learned Ottoman Turkish so as to be able to read old cookbooks. She is the author of The Turkish Kitchen and a forthcoming encyclopedic dictionary of Ottoman cuisine.