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    Books: Cooking by Cuisine -> Cooking Turkish

    Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

    by:
    Algar, Ayla E.




    Publisher:
    Perennial Currents
    Published: May 1, 1999
    ISBN: 0060931639
    Format:Paperback
    Pages:320


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    Book Description
    From Publishers Weekly
    This compendium of Turkish fare does much to advance Algar's ( The Complete Book of Turkish Cooking ) theory that "it is the imaginative combination of carefully cooked ingredients, however humble they may be, that creates good taste." While her writing is at times stiltingly formal, the recipes are anything but. Called traditional, they're in fact truly contemporary: full in flavor, redolent of fresh herbs and crushed spices and filled with healthful vegetables and grains. At their best, these dishes successfully combine present-day foodstuffs and concepts with classic Turkish antecedents, as seen in roasted eggplant and chili salad, mussel brochettes with walnut taratorsic and zucchini cakes with green onions, cheese, and herbs. Also featured are delicious Turkish condiments--e.g., sun-cooked tomato paste and sun-cooked purple plum marmelade--as well as desserts (poached dried figs stuffed with walnuts; chilled summer fruit in rose petal-infused syrup). Mail-order ingredient sources would have broadened the book's appeal. Algar is the Andrew Mellon Lecturer in Turkish at the University of California at Berkeley.
    Copyright 1991 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.

    Product Description:

    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.


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