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Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colorful history, from its nomadic Central Asian routes to the refined recipes of the Ottoman empire that influenced culinary traditions throughout the Middle East and Mediterranean. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans.
- Sales Rank: #952334 in Books
- Published on: 2012-01-03
- Original language: English
- Number of items: 1
- Dimensions: 9.18" h x .97" w x 9.69" l, 2.22 pounds
- Binding: Paperback
- 224 pages
Review
*Suddenly and quite desperately, I want to go to Turkey. . . The reason? I have been reading Classic Turkish Cookery.*�- Lady Claire Macdonald, The Herald (Glasgow)
*Extensively researched and laid out...very evocative and comprehensive.* - Food Illustrated
From the Back Cover
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.
About the Author
Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia. She has worked in Europe and the Middle East as a cook, food writer, restaurant critic, English teacher, and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. She is also the author of The Middle Eastern Kitchen, among other cookbooks.
Jonathan Basan is a photographer whose work also appears in The Middle Eastern Kitchen.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Geat cookbook at a great price
By T. Jackson
I would highly reccomend this cookbook to anyone wanting to learn about Turkish cooking. I was in Istanbul recently and the local book store wanted over $100.00 USD for it. My girlfriend and I took a cooking class our last night there and when asked about a good cookbook the owner/chef pulled this one off the shelf. It's a beautiful cookbook with great recipes and beautiful photographs. You won't be dissapointed.
2 of 3 people found the following review helpful.
Fabulous Value - Wonderful Cookbook
By L. Craig
I ordered 12 copies of the version for $14,00 listed as a remainder, for gifts and was astonished to see that the book was a hardbound reprint from 2009, absolutely new and in great condition, no sign of a remainder stamp or anything similar - just a reprint of the fabulous cookbook I had bought years ago in Istanbul and used often - great, authentic recipes. I have a number of Turkish cookbooks - this is by far the best.
5 of 5 people found the following review helpful.
My preferred choice for Turkish food
By Jackal
There are not so many Turkish cookbooks available in English. This is the best of the lot in my mind. It contains all the classics. Personally, I like that there are a lot of veggie dishes (especially the meze) described. In my view Middle Eastern cuisines tend to overcook their meat. Still the book contains a fair share of meat dishes if that is your plate.
Somewhat irritatingly the author has written four other books on Turkish food. Turkish Meze: The Little Dishes of the Eastern Mediterranean and The Turkish Kitchen contains a lot of instructional photo of the cooking process. This is not needed since Turkish food isn't very complex too book. I only browsed those two books in the book store but there seems to be a lot of overlap with the current book. So I would go with the current book. Alternatively you can go with the two books listed above. You need to get both of them to roughly cover the same domain. I have not seen the two other books on Turkish cuisine by the author.
Since the author has written cook books from many regions I was somewhat afraid of the authenticity of the current book. However, it turns out that the author has lived several years in Turkey so I do not consider this a real problem.
I have given the book five stars, but don't expect the same quality and details as the best books on French or Italian cuisine provide.
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