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""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"
Product Description
A tantalizing introduction to one of the world's greatest cuisines.
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Most Helpful Customer Reviews
35 of 35 people found the following review helpful
Format:Hardcover
Let me just tell you how good this cookbook is.... When I met the man who would later become my husband, I wanted to impress him by preparing some food from his country. I got this book from the library (and later bought it). I had NO IDEA what Turkish food looked like, tasted like, NOTHING. Zero. I flipped through this book and asked him what he liked. He picked out some foods that he had really been missing since his move to the US. These items also happen to be about the most difficult to make--things most people in Turkey don't make at home anymore because they are easier to buy ready made...I made Baked Manti, Simit (Turkish bagels), and Asure the first night...and apparently I made them so well that the whole Turkish community in my town started showing up for our dinner parties for a taste of home. If a person who had no idea of the cuisine could make food THAT authentic on the first try, then the cookbook MUST be excellent. I have sinced moved to Turkey and after 4 years here, it is still my favorite cookbook above all the others I have.
10 of 10 people found the following review helpful
Format:Paperback
In my enthusiasm to start recreating some of the lovely dishes I had on a recent holiday in Turkey, I ordered this book without actually reading the subtitle: for the AMERICAN kitchen.
As I am English, my oven is in centigrade, my scales metric. If it were a simple matter of converting pounds to grams, no problem, but then you get things measured in cups and butter measured in sticks (sticks?- for goodness sake). Nonetheless, after a little research I managed to convert the quantities and I have to say that the results were fantastic. I made the hazlenut baklava, a tomato dip, yoghurt with garlic and an aubergine dish- all tasted thoroughly authentic. I would recommend this book and, if you are British, I have discovered that the Waitrose food magazine often prints tables for converting American measurements to Europeans ones
As I am English, my oven is in centigrade, my scales metric. If it were a simple matter of converting pounds to grams, no problem, but then you get things measured in cups and butter measured in sticks (sticks?- for goodness sake). Nonetheless, after a little research I managed to convert the quantities and I have to say that the results were fantastic. I made the hazlenut baklava, a tomato dip, yoghurt with garlic and an aubergine dish- all tasted thoroughly authentic. I would recommend this book and, if you are British, I have discovered that the Waitrose food magazine often prints tables for converting American measurements to Europeans ones
16 of 17 people found the following review helpful
Format:Hardcover
This is a well laid-out guide to Turkish food. MS. Algar provides historic detail, method for unfamiliar techniques, and a good mix of recipes from savory to sweet that have a distinctive Turkish touch. It is a cookbook you can actually sit down and read. While she does not give the technical detail Julia Child brings to her books, this book is not about being a chef, it is about introducing Turkish foods into your home, and is an excellent reference. It also provides recipes for those things you may not find easily available - just how do you make rose water if you can't find it? There is a recipe! I want a copy for my kitchen library, and you might too.
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Most Recent Customer Reviews
Good intro to authentic Turkish cuisine
Having lived for some years in Turkey, I wanted to get my hands on a good book of Turkish cuisine so I could recreate some of the wonderful culinary experiences I had whilst there. Read more
Published 10 months ago by M. Tate
Classical Turkish Cooking
Disappointing given the previous reviews. More a history of Turkish Cooking with a few receipes, and not a picture of the finished product between them. Read more
Published on 8 Aug 2005 by Nig
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