Item description for Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes by Ghillie Basan...
Discover the mouthwateringly senual flavors of a classic cuisine with a blend of 75 authentic and contemporary recipes.
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Est. Packaging Dimensions: Length: 11.02" Width: 9.06" Height: 0.94" Weight: 2.38 lbs.
Release Date Oct 25, 2006
ISBN 1903141397 ISBN13 9781903141397
Availability 0 units.
More About Ghillie Basan
Ghillie Basan has traveled widely through Asia and the Middle East as a food and travel writer. With a Cordon Bleu diploma, she has used her intimate knowledge of Asian and Middle eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year awards, and The Middle Eastern Kitchen.
Reviews - What do customers think about Turkish Cooking: Classic traditions, Fresh ingredients, Authentic flavours, Aromatic recipes?
mixed feelings. Mar 20, 2007
I bought this book because I already have the other one written by both Ghillie and Jonathan Basan, and I (mistakenly) thought that the recipes would be different. In fairness, some of them are, and some of them are a very slight variation on the ones found in their previous work. However, this book has stunning photography, if that's what you like, whereas their previous book, while being beautifully illustrated, does not focus so much on this aspect. This book does have some interesting and exciting recipes however (rose-petal sorbet for example) that I don't have anywhere else in my collection and do make me very glad I bought this book. If one had to choose between the two I personally would choose the other volume, because it is more for the serious practical cook. This book, well, I kind've move it away from the stove so it doesn't get anything spilled on it. There are a lot (lot) more recipes in their other work, but, saying that, the few I've made from this one are delicious and interesting, and the beautiful photography really makes you want to try them. In neither of the books written by these authors is there anything particularly unobtainable, except for things like mastic, salep and sumac. I live in Mexico and I know where to draw the line. But I think I'd have issues with those in UK too. I'd definitely reccomend this book, as an introduction to Turkish cooking for example, and maybe, if you're a more serious Turkish food afficionado, buy their earlier book afterwards.