The Art of Turkish Cooking
Author : Neşet Eren
Publisher :
Page : 0 pages
File Size : 24,46 MB
Release : 1993
Category : Cookery, Turkish
ISBN : 9780781802017
Author : Neşet Eren
Publisher :
Page : 0 pages
File Size : 24,46 MB
Release : 1993
Category : Cookery, Turkish
ISBN : 9780781802017
Author : Ayla Algar
Publisher : Harper Collins
Page : 465 pages
File Size : 19,74 MB
Release : 2013-07-30
Category : Cooking
ISBN : 0062039113
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 : Musa Dagdeviren
Publisher : Phaidon Press
Page : 0 pages
File Size : 36,8 MB
Release : 2019-04-01
Category : Cooking
ISBN : 9780714878157
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Author : OEZLEM. WARREN
Publisher :
Page : 304 pages
File Size : 42,3 MB
Release : 2019-06-13
Category :
ISBN : 9781912031948
Author : Ghillie Basan
Publisher : Macmillan
Page : 235 pages
File Size : 29,7 MB
Release : 1997-04-15
Category : Cooking
ISBN : 0312156170
Collection of recipes for cooking Turkish cuisine, with sections on soups, salads, meat dishes, and desserts.
Author : Joy E. Stocke
Publisher :
Page : 259 pages
File Size : 41,21 MB
Release : 2017-02-27
Category : Cooking
ISBN : 099721130X
Tree of Life: Turkish Home Cooking presents 100 accessible recipes inspired by food traditions found in the authors' travels in Turkey, including Circassian Chicken, Hummus Five Ways, and pomegranate molasses.
Author : Sarah Spencer
Publisher :
Page : 124 pages
File Size : 16,21 MB
Release : 2020-02-19
Category :
ISBN :
Bring the flavors of Turkey into your kitchen! This collection of authentic Turkish recipes is not only easy to prepare but will amaze everyone around your table with the richness of flavors. Your friends and family will be delighted and ask for more! ***BLACK AND WHITE EDITION*** Discover and enjoy the exotic and diverse flavors that Turkish cuisine has to offer. In this cookbook, you will find authentic recipes and learn about the traditions of Turkish cuisine. Influenced by neighboring cuisines such as Greek, Persian, and even Chinese, Turkish cuisine is uncomplicated yet rich in flavors. Turkey cooking, like its cultural mosaic, is very colorful and contains countless different layers of flavors that have been perfected over centuries. Without hidden flavor, Turkish cuisine is typically bold in nature. It is about experiencing the flavors of hearty and nutritionally balanced meals. Authentic Turkish food is generally not hot or spicy; instead, it represents clever, careful use of spices and herbs. Explore the real art of Turkish food with easy-to-prepare breakfast, appetizers, soups, poultry, and meat mains courses, fish and seafood meals, vegetarian and sides, and desserts. Inside this illustrated cookbook, you'll find: All about cooking Turkish food and the ingredients used for cooking authentic Turkish dishes. Classic Turkish breakfast recipes like the Tomato and Spinach Eggs and the Yogurt Poached Eggs. Delicious appetizers such as the Turkish Shakshuka, the Stuffed Tomato with Eggplant, The Spinach Borek, and the Chicken with Walnuts Dip. Heartwarming Soup recipes like the Chicken Vermicelli Soup and the Lentil Potato Soup. Mouthwatering main dishes like the Lamb and Beef Koftas, the Turkish Lamb Kebabs, the Stuffed Eggplants, the Turkish Iskender Kebab, and the Chicken Kebabs. Delightful Fish and Seafood recipes like the Okra and Fish Stew and the Chickpea Shrimp. Tasty vegetarian and side recipes such as the Turkish-style Potato Salad, the Spinach Bulgar Balls, the Turkish Pilaf, and the Zucchini Fritters. Sweet dessert recipes such as Turkish Baklawa, the Kunefe Cheese Pastry, and the Classic Turkish Delights. Recipes come with a beautiful image, a detailed list of ingredients, cooking and preparation times, number of servings, easy to follow step-by-step instructions, and nutrition facts per serving. Let's get started! Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!
Author : Nevin Halıcı
Publisher :
Page : 176 pages
File Size : 44,20 MB
Release : 1989
Category : Cookery, Turkish
ISBN : 9780863183904
Author : Neşet Eren
Publisher :
Page : 328 pages
File Size : 16,27 MB
Release : 1969
Category : Cookery, Turkish
ISBN :
Author : Ayla Esen Algar
Publisher : Routledge
Page : 361 pages
File Size : 47,81 MB
Release : 2013-10-28
Category : Social Science
ISBN : 1136166149
First published in 1995. The main claim to interest of any cuisine is, of course, the stimulation it gives to the appetite and the satisfaction it provides to the palate. But food, properly considered, is not a simple matter of preparation and consumption, which are often complex undertakings in themselves; it also touches upon religious prescriptions and customs, aesthetic tastes, geographic and climatic conditions, social stratification and prosperity. The integration of food with social, religious, and cultural life was certainly very marked with the Ottoman Turks, and even though the state and civilization they created have crumbled, much of their gastronomical legacy survives in present-day Turkey. To place the delicacies of Turkish cuisine in historical perspective, and to enable the users of this book to supplement the delights of the palate with the pleasures of historical reminiscence, the author invites them to peruse this survey pf food in Turkish history, or-looked at somewhat differently-Turkish history in food.