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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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 12-1006 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xiii, 224 p. : col. ill., map; 25 cm.
- 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.
- Subject
- Cooking, Turkish
- 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.
- Original Version
- Reprint. Originally published: New York : St. Martin's Press, 1997.
- Research Call Number
- JFF 12-1006