Heavily influenced by its Ottoman heritage and Greek and Middle Eastern tastes, Turkish cuisine is popular throughout Europe and known for such ingredients as eggplant, olive, green pepper, lentil, garlic, and cucumber, as well as grape, apricot, fig, and nut flavors, and its staples of rice and bulgur wheat. Here are recipes for Artichoke Bayrampasa, Eggplant Meze, Lamb Kebab with Yogurt, Anatolian Chicken Soup, Bonito Pilaki, Borani, Veal Ragout with Pistachios, and Quince Stuffed with Apples. Each title in this highly visual cookbook series of Mediterranean cuisine offers some 85 recipes, from easy to challenging, presented on two-page spreads with detailed instructions, tidbits of information, and captioned step-by-step photographs; you can almost smell the food cooking.

Authors: Elodie Bonnet & Nathalie Talhouas, eds.
Pages/Length: 92
Publisher: Konemann
Publication Date: 2006
Format: Hardback

$14.95