Art of Turkish Cooking Cookbook
Art of Turkish Cooking is a 1969 vintage cookbook offers exciting Turkish recipes that will introduce you to an aromatic and flavorful cuisine. Boereks, Baklava, Stuffed Grapevine Leaves, Turquoise, and Revani are examples of just some of the recipes that await you in the Art of Turkish Cooking cookbook.
Format: Hardcover with dust jacket, 308 pages
Publisher: Doubleday & Company, Inc.
Author: Neset Eren
Description: Art of Turkish Cooking cookbook has hundreds of recipes for traditional Turkish specialties in every category of food -- hors d'oeuvres and appetizers like Stuffed Grapevine Leaves stuffed with rice, currants, and nuts, and cheese or meat filled Boereks (tiny pastries made iwth the crisp, paper-thin Phyllo) ... salads with aromatic dressing and soups (hearty Lentil ... and Turquoise, the exquisitely light cucumber soup flavored with mint and dill).
Turkish cuisine abounds in seafood -- broiled and served with a simple lemon-oil sauce or en casserole with a light tomato-wine sauce; spicy fish balls and Fried Mussels. Among the other main dishes are the famous kebabs, Chicken Walnut (bound chicken cooked and coated with delicate nut paste), Artichoke Hearts stuffed with savory meat and rice and Sultan's Delight -- cubes of meat sauteed with onions and tomatoes and surrounded with Eggplant Puree.
Finally, there are the desserts -- truly Turkish delights -- including, of course, Baklava; a marvelously delicate Grapefruit and Orange Pudding; Quince Compote; and a fairytale creation of cake, pistachios, and strawberries called Revani.
Condition: Dust jacket has small tears. Further good condition.
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