Research Catalog

Classic Turkish cooking

Title
Classic Turkish cooking / Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby.
Author
Başan, Ghillie.
Publication
London : I.B.Tauris, 2011, c1997.

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TextUse in libraryRequestJFF 12-1006Schwarzman Building - Main Reading Room 315

Details

Description
xiii, 224 p. : col. ill., map; 25 cm.
Subject
Note
  • Includes index.
Call Number
JFF 12-1006
ISBN
  • 9781848859845 (pbk)
  • 1848859848 (pbk)
LCCN
2012419503
OCLC
768294314
Author
Başan, Ghillie.
Title
Classic Turkish cooking / Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby.
Imprint
London : I.B.Tauris, 2011, c1997.
Summary
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.
Original Version
Reprint. Originally published: New York : St. Martin's Press, 1997.
Research Call Number
JFF 12-1006
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