Author: OEZLEM. WARREN
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304

Get Book Here

Book Description

Author: Hande Bozdogan
Publisher: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814328623
Category : Cooking, Turkish
Languages : en
Pages : 0

Get Book Here

Book Description
Provides a comprehensive overview of Turkish culinary culture and cuisine with beautifully taken photographs

Author: Sevtap Yuce
Publisher: Hardie Grant
ISBN: 9781742708768
Category : Cooking
Languages : en
Pages : 0

Get Book Here

Book Description
Be transported to the fiery, impassioned street food culture at the heart of Turkey's busy metropolis. With a focus on authentic street food and barbecue, Turkish Fire shows you how to recreate this moreish food in your own kitchen, bringing to life the verve and adoration for food that the people of Sevtap Yüce's homeland possess. With mouth-watering recipes for morning, noon and night, Sevtap takes readers through a day in the bustling markets and stalls and streets of this captivating country. Covering street food for every meal, along with salads, sides and sweets, Sevtap shows readers how to eat their way through the day, Turkish-style - from Biberli Yumurta (chili eggs), to Kiymali gozleme (bread stuffed with lamb), and Tavuklu pilaf (chicken pilaf) to Gullu kek (rose petal cake).

Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173

Get Book Here

Book Description

Author: Alan Davidson
Publisher: Prospect Books (UK)
ISBN: 9781903018941
Category : Cooking
Languages : en
Pages : 432

Get Book Here

Book Description
This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them.

Author: Andy Harris
Publisher: Quadrille Publishing
ISBN: 9781849496636
Category : Cooking
Languages : en
Pages : 0

Get Book Here

Book Description
Istanbul is one of the world's most fascinating cities, and this sumptuously illustrated book is a brilliant taster for all those who have visited or plan to visit this meeting point of East and West. Andy Harris and David Loftus ate their way around Istanbul, meeting the characters behind its intriguing food—artisan bakers, traditional chefs, fishermen and street-food vendors—and capturing the vibrant life and bustling streets with stunningly evocative photography. More than 90 inspiring, delicious yet simple recipes—some traditional and other more modern interpretations—combine to form Andy and David's unique guide.

Author: Bruce Kraig
Publisher: Bloomsbury Publishing USA
ISBN: 1598849557
Category : Cooking
Languages : en
Pages : 537

Get Book Here

Book Description
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.

Author: Greg Malouf
Publisher: Chronicle Books
ISBN: 9780811866033
Category : Cooking
Languages : en
Pages : 378

Get Book Here

Book Description
A highly illustrated travel and cookbook based on the authors' journey through Turkey. Greg Malouf is an internationally renowned chef based in Melbourne.

Author: Somer Sivrioglu
Publisher: Allen & Unwin
ISBN: 1760873063
Category : Cooking
Languages : en
Pages : 743

Get Book Here

Book Description
Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Every dish tastes better when it comes with a good story. Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture. Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.

Author: Susan Feniger
Publisher: Clarkson Potter
ISBN: 0307952584
Category : Cooking
Languages : en
Pages : 226

Get Book Here

Book Description
A popular television chef shares eighty-three of her favorite recipes culled during visits to eateries throughout the world, offering insights into spice and ingredient combinations.