Classic Turkish Cooking by Ghillie Basan and Jonathan Basan

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Notes about Recipes in this book

  • 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 1848859848
  • ISBN 13 9781848859845
  • Published Sep 01 2011
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher I.B.Tauris & Co Ltd
  • Imprint I.B.Tauris

Publishers Text

Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colourful history from its nomadic Central Asian roots to the refined recipes of the Ottoman empire which influenced culinary traditions throughout the Middle East and Mediterranean. In this classic and much-loved work - shortlisted for the Glenfiddich Cookery Award and now published in paperback for the first time - Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. With its long and rich history, Turkish cuisine has profoundly influenced culinary traditions across the Middle East and Mediterranean.

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