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Review
'Collection of recipes includes traditional dishes from the Anatolian heartlands and classical dishes from the palace kitchens of the Ottoman sultans.' --The Independent, article on 'Mediterranean Food Books'
'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
'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
'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
'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
Product Description
Foreword by Josceline Dimbleby. 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. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and now published in paperback for the first time - Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. With its long and rich history, Turkish cuisine has profoundly influenced culinary traditions across the Middle East and the countries of the Mediterranean. 'Included in the A-Z of 'Summer flavours' with recipes from the book.' - Sunday Tribune (Glasgow)
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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
28 of 29 people found the following review helpful
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.
19 of 20 people found the following review helpful
Format:Hardcover
Basan used colorful and attractive pictures to get the users excited about "Classic Turkish Cooking." As a Turk who has grown up eating traditional and delightful feasts without any experience in cooking myself, I found Ms. Basan's book a breeze to follow. I strongly recommend CRACKED WHEAT WITH SPICY LAMB, it will wake up all your taste buds.
27 of 29 people found the following review helpful
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
Shame about the layout and photos
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. Read more
Published 4 months ago by R. Thompson
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
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
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
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
A Grand Colourful Book, with a personal touch.
The photographs of the dishes bring out the colour of Turkish cuisine, and the Basan's personal touch adds to the cookbook's readability. Read more
Published on 1 Feb 2001 by kiran.eyyoup@uk.arthurandersen.com
Splendid Turkish recipes
For those who have sampled it, Turkish food deservedly ranks highly amoung the kitchens of the world. This book is a marvelous introduction to the world of Turkish food. Read more
Published on 21 Sep 1998
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