Classic Turkish cooking
By: Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby
Publisher: I.B.Tauris; I.B. Tauris
Published: 2011
Place of publication: London
Language: eng
Number of pages: 224
ISBN-13: 9781848859845
Subjects: Turkish Cooking
Description: 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.
Notes: Includes index.

Reprint. Originally published: New York : St. Martin's Press, 1997.