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Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts Hardcover – 30 Nov 2012

4.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 304 pages
  • Publisher: I.B.Tauris (30 Nov. 2012)
  • Language: English
  • ISBN-10: 1848858981
  • ISBN-13: 978-1848858985
  • Product Dimensions: 16.4 x 3.3 x 23.5 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 676,659 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

Mary Isin has written an amazing work about every kind of Turkish confectionery, pastry, pudding, preserve and ice cream. The recipes are historic ones and the introduction and background text provide a fascinating insight into the Turkish past and the culture that created what is at the heart of one of the richest cuisines. I found it riveting. - Claudia Roden

'The Turks have been famous for their sweet tooth since the days when so many confectioners worked at the Topkapi Palace that they had their own mosque. Sweets permeate Turkish life. Mary Isin has gathered a mountain of information on this rich subject - recipes from the Middle Ages to the present, science, history and folkways. It s a sweet read. - Charles Perry, food historian

'A fascinating and informative exploration of the role of sweetness in Turkish culture over the centuries.' - Laura Mason, food historian and author of Sugar-plums and Sherbet

'This is a history foremost, but there are 70 authentic recipes included showing how to recreate some of Turkey s huge variety of sweets and puddings. What I had to read left me wanting more, it is a superbly written social history, revealing a new dimension to Turkish food and culture.' --Sue Baker, The Bookseller

'Mary Isin has penned a masterpiece in its field. This is a dizzying book that carries us into daily life, social life and the world of customs and traditions.' --Selim Ileri, Zaman

'No wonder Turks were delighted... each chapter in this fascinating and scholarly book is devoted to a different confection.' --The New York Times

'Mary Isin has penned a masterpiece in its field. This is a dizzying book that carries us into daily life, social life and the world of customs and traditions.' --Selim Ileri, Zaman

About the Author

Mary Isin has lived in Turkey since 1973 and started researching Ottoman cuisine in 1983. She is the author of a Turkish cookery book, an encyclopedic dictionary of Ottoman cuisine and a transcription of an Ottoman cookery book as well as many articles on food history. She is also editor of A King s Confectioner in the Orient and an eighteenth-century Turkish dictionary of Persian culinary terms.

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Format: Hardcover
Unless you are Turkish or have spent a lot of time in that country, you might be forgiven for not really knowing much about Turkish sweets and deserts, and perhaps assume that "Turkish Delight" is a prime example of a Turkish delicacy. This book will jump to your aid.

This is a fairly thick mixture of recipe book and reference book, presenting to the reader the complete history of Turkish sweets and desserts. The book's publicity information claims that it is the first-ever study of Turkish confectionery and examines the role that food plays within the country's social, political and religious life. Oh, and you get over 70 authentic recipes as well.

Certainly the comprehensiveness of this book cannot be in doubt. It feels that everything has been thought of (perhaps, with the exclusion of lots of full-colour photographs). From a glossary and a guide to pronouncing certain Turkish characters to a VERY comprehensive series of notes and a detailed bibliography, readers of all levels are likely to be accommodated here. And at a great price too. Clearly for many the recipes, rather than the history and social significances might be key. For others they might only ever focus on book learning and never try one recipe. Maybe some will do both?

To be fair, this is not your usual cookbook. It is more academically-minded and the recipes are presented perhaps as an afterthought or more as an example to back up the rest of the information, rather than being first and foremost a cookbook with a bit of supporting information thrown in for good measure. It would be wrong to suggest that the book is misleading or attempting to deceive, but the prospective reader should be aware that this is more reference work than cookbook.
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