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Classical Turkish Cooking

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ISBN-10: 0060931639

ISBN-13: 9780060931636

Edition: 1999

Authors: Ayla Algar, Ayla Algar

List price: $19.99
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In Classical Turkish Cooking, Ayla Algar weaves the historical and cultural backdrop that sets the stage for a culinary journey, with dishes such as thyme-scented lamb on a bed of smoked eggplant puree and chicken in paprika-laced garlic sauce.
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Book details

List price: $19.99
Copyright year: 1999
Publisher: HarperCollins Publishers
Publication date: 4/7/1999
Binding: Paperback
Pages: 320
Size: 7.50" wide x 9.25" long x 1.00" tall
Weight: 1.342
Language: English

Ayla Algar, the Mellon Lecturer in Turkish at the University of California, Berkeley, was born and raised in Turkey and visits there often. She has written for the San Francisco Chronicle and is the author of The Complete Book of Turkish Cooking, published in England. Her academic background and her lively and articulate interest in the culinary arts of her native land make her extraordinarily well qualified to write on this venerable and delicious cuisine.

Acknowledgments
Preface
Introduction
Soups
Meze
Fish and Seafood
Poultry
Lamb
Vegetables
Pilaf
Manti and Other Pasta Dishes
Breads, Rolls, and Borek
Desserts
Flower and Fruit, Color and Scent
Coffee and Other Beverages
Some Turkish Ingredients
Yogurt
Butter
Eggplant, Peppers, and Tomatoes
Glossary
Bibliography
Metric Conversion Charts
Index