Book by Algar Ayla E
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Turkish food is on eof 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.Críticas:
"An important addition to gastronomic literature." -- BOOKLIST
""Classical Turkish Cooking" . . . is a splendid introduction to a cuisine that straddles Europe and Asia, drawing on East and West alike. Savory rice pilafs, stuffed vegetables and rolled grape leaves, crisp salads dressed with yogurt and more complex savory pies and turnovers, along with syrupy Middle Eastern sweets made with rosewater, apricots, figs and walnuts, are among delicious offerings."-- Nancy Harmon Jenkins, "New York Times""The recipes [in "Classical Turkish Cooking"] are very appealing to the contemporary cook, yet have a slightly exotic touch. Now that we have accepted risotto, pilaf can't be far behind in capturing our tastebuds. The book is also a bonanza for vegetarians."-- Joyce Goldstein, author of "The Mediterranean Kitchen""The foods of the classical Turkish kitchen seem closer to us than many of the experimental dishes of our time, and if you cook Roasted Eggplant and Chili Salad or the delicious Lamb Chops with Molasses-Glazed Chestnuts, I think you'll agree with me."-- George Lang, author of "Nobody Knows The Truffles I've Seen""Liberally spiced with historical allusions, ["Classical Turkish Cooking"] takes you into a world that prized colors and fragrant essences like rubies. . . . One can only wish that more cookbook writers were as charged with purposeful conviction as Algar."-- Anne Mendelson, "Los Angeles Times""An important addition to gastronomic literature."-- "Booklist"
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Descripción William Morrow Cookbooks, 1999. Paperback. Estado de conservación: New. Nº de ref. de la librería SONG0060931639
Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97800609316360000000
Descripción William Morrow Cookbooks 1999-04-07, 1999. Paperback. Estado de conservación: New. 0060931639 Brand new and ships pronto! 100% Guarantee. Nº de ref. de la librería BOOKS67-9780060931636-11-12569
Descripción Quill 1991-01-01, 1991. Softcover. Estado de conservación: New. Softcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780060931636B
Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0060931639
Descripción 1999. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VC-9780060931636
Descripción 1999. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780060931636
Descripción Paperback. Estado de conservación: New. Nº de ref. de la librería 953342
Descripción William Morrow Cookbooks, 1999. Paperback. Estado de conservación: New. Nº de ref. de la librería 0060931639
Descripción HarperCollins Publishers Inc, United States, 1999. Paperback. Estado de conservación: New. HarperPerennial ed. 230 x 186 mm. Language: English . Brand New Book. A tantalizing introduction to one of the world s greatest cuisines. Nº de ref. de la librería AAS9780060931636