Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colourful history from its nomadic Central Asian roots to the refined recipes of the Ottoman empire which influenced culinary traditions throughout the Middle East and Mediterranean. The book offers a collection of traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. The recipes include, casseroles with dried and fresh fruit, pilafs speckled with pinenuts and aubergine dishes.
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'On a recent visit to a bookshop ... I came across a real treasure, Classic Turkish Cooking by Ghillie Basan, published by I.B.Tauris. This book offers a fantastic introduction to one of the world's most accomplished cuisines and is packed full of recipes which you just know you must try.' --Yotam Ottolenghi
'Suddenly and quite desperately, I want to go to Turkey. The nearest I have been to Turkey in my life has been through eating Turkish Delight, but now I urgently want to eat a whole range of Turkish dishes and to visit the different regions of this fascinating country. The reason? I have been reading 'Classic Turkish Cooking'. This large and beautiful book is written by Ghillie and Jonathan Basan, with Jonathan also responsible for the wonderful photographs throughout the book.' --Lady Claire Macdonald, The Herald (Glasgow)
'…extensively researched and laid out...', '…very evocative and comprehensive' --Food Illustrated --This text refers to the Paperback edition.
'Suddenly and quite desperately, I want to go to Turkey. The nearest I have been to Turkey in my life has been through eating Turkish Delight, but now I urgently want to eat a whole range of Turkish dishes and to visit the different regions of this fascinating country. The reason? I have been reading 'Classic Turkish Cooking'. This large and beautiful book is written by Ghillie and Jonathan Basan, with Jonathan also responsible for the wonderful photographs throughout the book.' --Lady Claire Macdonald, The Herald (Glasgow)
'…extensively researched and laid out...', '…very evocative and comprehensive' --Food Illustrated --This text refers to the Paperback edition.
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, cookery 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. Ghillie has also been short-listed 'Pasta Journalist of the Year' and is a member of the Guild of Food Writers. She is also the author of The Middle Eastern Kitchen.
--This text refers to the
Paperback
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First Sentence
The Turks love to eat. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
The Turks love to eat. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
31 of 32 people found the following review helpful
By A Customer
Format:Hardcover
Classic Turkish cooking is, in my opinion, the quintessential guide to Turkish cuisine. The writing is descriptive and the sections on Turkish history and culture give the reader tremendous insite in the way in which Turkish cooking has developed over the centuries. The recipes are clear and concise and run the gamut from palace cuisine to village fare. There are recipes for making everything from pickles and cheese, as they are made in most homes throughout Turkey, to the classic imam bayildi and an elegant courgette and apple salad in hazelnut sauce. The recipes are authentic. Jonathon Basar's photographs which grace the pages of this book are artistic and inviting.
I have enjoyed eating Turkish food for the five years that I have worked here and am convinced that no book could cover the subject more thoroughly or present it more beautifully. This is not a reference book it is the kind of book which is read from cover to cover and then read again purely for pleasure.
This book was obviously a work of love.
10 of 10 people found the following review helpful
By R. Thompson
Format:Paperback
Having borrowed the 2006 version of this book from a friend I was really impressed with a lot of the lovely recipes so decided to get myself a copy.
I did, however, make the mistake of presuming the more recent version would be an improvement. There are two main ways that this isn't the case:
- LAYOUT: across some double pages there are three recipes with one crossing the two pages making is less easy to follow. The pictures aren't necessarily next to the relevant recipe meaning you have to double check what you're looking at. Quite a few recipes also don't have a picture at all.
In the old version there is one recipe to a page with a lovely big picture of the finished dish as well as one or two other pictures.
- PHOTOS: as mentioned, the old version has at least two photos per recipe and these have obviously been taken by a professional food photographer. In the new book the photos are by Jonathan Basan and it really show that using a family member to take your photos rather than a professional is a bad idea! If you can compare the two books look at the carrot and pine nut rolls photos: old book they look delicious and vibrant. New book they are burnt and the photo is too dark.
I have returned the newer version and ordered the 2006 version instead.
I did, however, make the mistake of presuming the more recent version would be an improvement. There are two main ways that this isn't the case:
- LAYOUT: across some double pages there are three recipes with one crossing the two pages making is less easy to follow. The pictures aren't necessarily next to the relevant recipe meaning you have to double check what you're looking at. Quite a few recipes also don't have a picture at all.
In the old version there is one recipe to a page with a lovely big picture of the finished dish as well as one or two other pictures.
- PHOTOS: as mentioned, the old version has at least two photos per recipe and these have obviously been taken by a professional food photographer. In the new book the photos are by Jonathan Basan and it really show that using a family member to take your photos rather than a professional is a bad idea! If you can compare the two books look at the carrot and pine nut rolls photos: old book they look delicious and vibrant. New book they are burnt and the photo is too dark.
I have returned the newer version and ordered the 2006 version instead.
29 of 31 people found the following review helpful
By eggbound
Format:Hardcover
Living in a very predominantly Turkish and Greek part of London, in this very well presented book I found many of the locally sold fares and having made a couple of my favourites, I would have to say they stand up well against the shop bought ones.
The recipes range from snacks and breads and pastries, making 'Village' cheese to meats, vegetables and desserts.
Apart from that, this book is very well illustrated with photographs, and gives the names of each recipe in Turkish and English. The introduction is interesting with a brief explanation of the different origins of some foods and explanation of of the areas of Turkey.
Well worth buying.
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Most Recent Customer Reviews
5.0 out of 5 stars
CLASSIC TURKISH
LOVELY COOBOOK WELLISTRATED WELL PRESENTED GOOD DEMOSTRATIONS WOULD RECOMMEND THIS AS IT IS REALL A CLASSIC BOOL TO BE SEEN
Published 1 month ago by Wendy Barrett
4.0 out of 5 stars
Enjoyable read
Well put together book of quite traditional dishes. There are a few ingredients that may be hard to source, but can be mostly substituted without too much trouble, or if you're... Read more
Published 2 months ago by Trolley
5.0 out of 5 stars
classic turkish cooking
Lovely recipes, easy to follow with beautiful illustrated pictures of how the final creation should look. Read more
Published 3 months ago by susie141
5.0 out of 5 stars
Turkish Cook Book. Lovely publication.
This book is full of beautiful photographs and easy to understand recipes. Impressive size,glossy easy wipe cover.
Perfect present for my friend.
Perfect present for my friend.
Published 4 months ago by MRS HEATHER M SPILLER
5.0 out of 5 stars
Great recepies
Having received the book a few days ago I was itching to try out some recipes and was delighted with the results. Read more
Published 5 months ago by AMT
3.0 out of 5 stars
Interesting, but ....
Interesting historical information on Ottoman court cooking and on local customs, but I didn't find the selection of recipes very useful or appealing.
Published 5 months ago by David Noton
5.0 out of 5 stars
Turkish cookery
Comprehensive and really interesting, full of history and anecdotes as well as unusual recipes. A wide and varied cuisine. Read more
Published on 5 Dec 2009 by M. C. Verrall
5.0 out of 5 stars
Excellent and usable book - by Basan, not Dimbleby!
This large format hardback looks like a 'coffee table book' to be kept pristine and never used in the kitchen. Read more
Published on 21 Nov 2009 by magdalene42
5.0 out of 5 stars
What I hoped it would be
Too often you buy a cookery book only to find that very little is what you can or want to cook yourself. Read more
Published on 10 Sep 2009 by Smallwood
4.0 out of 5 stars
lovely book
In many Turkish cookery books i cannot obtain the ingredients in the uk in order to carry out the recipe but I found few receipes in this book where this occured. Read more
Published on 18 Aug 2006 by J. K. Smith
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