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Turkish delights : stunning regional recipes from the Bosphorus to the Black Sea / John Gregory-Smith ; food photography by Martin Poole.

By: Contributor(s): Material type: TextTextPublisher: Great Britain : Kyle Books, 2016Copyright date: ©2015Description: 239 pages : map, color illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781909487482
  • 1909487481
Subject(s): Genre/Form:
Contents:
Breakfast -- Meze -- Pide & köfte -- Kebabs -- Salads -- Meat -- Seafood -- Vegetarian -- Desserts.
Summary: "From the sumptuous buttery pide of Samsun on the Black Sea to the fiery kebabs of the east, Turkish cuisine is regional, seasonal, and steeped in history. Opulent Ottoman dishes first eaten centuries ago in the sultans' palaces, humble peasant stews, and mouth-watering street food all come together in this collection of over 100 aromatic and alluring recipes. Turkey is home to a varied cuisine that begs to be explored, region by region; from the huge, snow-capped mountains of the East and the vast, lake-covered plains of the centre to the balmy Aegean and Mediterranean coasts. Discover the Iskender kebab from the city of Bursa in the northwest, sample the Akçaabat Beef Köfte from the Black Sea region, and give in to temptation by tasting sweet Katmer pastries from Gaziantep"--Page 4 of cover.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5956 G823 Available 33111009214053
Total holds: 0

Enhanced descriptions from Syndetics:

A celebration of the best of Turkish food, full of exciting flavours and ideas.
In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin.
Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt.
Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma.
With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.

"First published in Great Britain in 2015 by Kyle Books, an imprint of Kyle Cathie Ltd"--Title page verso.

Includes index.

"From the sumptuous buttery pide of Samsun on the Black Sea to the fiery kebabs of the east, Turkish cuisine is regional, seasonal, and steeped in history. Opulent Ottoman dishes first eaten centuries ago in the sultans' palaces, humble peasant stews, and mouth-watering street food all come together in this collection of over 100 aromatic and alluring recipes. Turkey is home to a varied cuisine that begs to be explored, region by region; from the huge, snow-capped mountains of the East and the vast, lake-covered plains of the centre to the balmy Aegean and Mediterranean coasts. Discover the Iskender kebab from the city of Bursa in the northwest, sample the Akçaabat Beef Köfte from the Black Sea region, and give in to temptation by tasting sweet Katmer pastries from Gaziantep"--Page 4 of cover.

Breakfast -- Meze -- Pide & köfte -- Kebabs -- Salads -- Meat -- Seafood -- Vegetarian -- Desserts.

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