The Turkish Cookbook : Regional Recipes and Stories
|Author:||Nur Ilkin, Sheilah Kaufman & Juliana Spear|
Healthful and tantalizing, simple and delicious, Turkish cuisine is well on its way to becoming the next big trend in cooking. Turkey has made an enduring contribution to the worlds cuisine with its diverse and important gastronomic history and classicsimple yet rich in flavorscuisine. Turkish cuisine is a mosaic, a colorful cuisine enriched by the recipes and techniques of many ancient culturesPhoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greekand the creativity of the cooks and the geography of the regionsthey lived in. Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishesfrom classics to lesser known family favorites, and even lost recipes. Using only the healthiest and freshest ingredientsfrom fresh fruits and yogurt to vegetables, fish, poultry, and meatthe regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. In areas where fish, meat or poultry werent available, cooks created outstanding recipes that utilized grains, pulses, and vegetables.
Nur Ilkin is a food writer, cooking instructor and co-author of A Taste of Turkish Cuisine. She learned the secrets of Turkish cooking from her grandmother, but it was as a Turkish ambassador`s wife that she perfected her culinary skills while entertaining diplomats and dignitaries in Athens (1970-1973), Moscow (1973-1975), London (1977-1981), Islamabad (1987 -1990), Copenhagen (1990-1993), The Hague (1996 - 1998), Washington, D.C. (1998-2001), and New York (2002-present). Sheilah Kaufman is a food writer, lecturer, cooking instructor and author of 26 cookbooks. Recognized as an expert on entertaining, Glamour magazine noted: `If you like to entertain, Sheilah`s cookbook, should be your best friend.` For 40 years she has shared her passion for ethnic cuisines by lecturing and giving cooking demonstrations across the nation. A founding charter member of the International Association of Culinary Professionals, she has written for numerous magazines and newspapers, including Vegetarian Times, The Washington Post, Tampa Tribune, and the Baltimore Sun. She is the food editor for Jewish Women International and the author most recently of Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking and Upper Crusts: Fabulous Ways to Use Bread. Juliana Spear is a Massachusetts-based art director and freelance photographer. Her work is featured in CafÃ© Life Paris, Romantic Paris, Steeped: In the World of Tea, and CafÃ© Life New York.