Classic Turkish Cooking by Ghillie Basan and Jonathan Basan

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  • Spicy garlic mushrooms (Sarmisakli mantar)

    • lorloff on September 12, 2020

      Easy dish and really tasty with white organic mushrooms. The crushed allspice and coriander seeds were great. Next time I will cook on a lower heat to give the mushrooms time to start releasing their juices before to keep the garlic from getting too dark and burning. Will make again.

  • Spicy chickpea and potato pasty (Topik)

    • mcvl on May 05, 2018

      So-so. I don't understand how potatoes and chickpeas are supposed to turn into a dough -- there's nothing stiff or stretchy in it.

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  • ISBN 10 0312156170
  • ISBN 13 9780312156176
  • Linked ISBNs
  • Published Apr 15 1997
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher St. Martin's Press
  • Imprint St. Martin's Press

Publishers Text

With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors.

This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

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