Classic Turkish Cooking Jonathan Basan Ghillie Basan 9780857230393 Books
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Classic Turkish Cooking Jonathan Basan Ghillie Basan 9780857230393 Books
I ordered this for my wife, and she cannot submit a review on her account, so I will submit what she wrote about the book. The book was promised a week and more away, but it arrived in three days. Also, it was described as "Very Good Condition", with "signs of light shelf wear". It arrived, in fact, in excellent condition, with nothing to differentiate it from a brand new book on a shelf at the store.Here is my wife's review:
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Please Reprint Classic Turkish Cooking
Although few Americans are acquainted with it, Turkish cuisine deserves a reputation as one of the world's finest. As the French and the Chinese do, the Turks use seasonal ingredients to create imaginative contrasts in flavors and textures.
Quite the contrast to the pretentious "Plenty" by Ottolenghi (which I have also reviewed) Classic Turkish Cooking offers the following practical tips to ensure good results:
Table of Imperial and American Measures
Table of English and American Ingredient Terms (courgette vs. zucchini, for example)
Many explanatory paragraphs for ingredients commonly used in Turkish cuisine (Charcuterie, Cheese, Fruit, Herbs, Nuts, Olives, etc), listing regional origins and uses.
The section on ingredients helpfully suggests how to thicken yogurt into a soft cheese, how to choose the type of oil best for the cooking process as well as to complement the other ingredients, and how to choose the best fruit and vegetables. I heartily agree with the authors' suggestion that when cooking with tomatoes, it is better to use good canned tomatoes rather than pale out-of season tomatoes.
The recipes indicate whether the dish is served for special occasions or for everyday fare, whether the preparation is easy or complicated, time-consuming or quick, and they are listed under the traditional Turkish name as well as the English translation. The instructions are well-planned and well-explained. The photographs are as beautiful as they are helpful.
I wish I had this book thirty years ago!
-----
Excellent service with an excellent product!
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Classic Turkish Cooking Jonathan Basan Ghillie Basan 9780857230393 Books Reviews
Even though it cost the same to get this book delivered home as it would have cost us to buy it in Canada and bring it home. The convenience of buying it from on line means that we will no longer buy a book overseas and drag it home. What great service.
Just returned from a trip to Turkey. Loved the food ! Classic Turkish Cooking is an excellent example of the cuisine of Turkey. Great recipes. Well illustrated. I will use & reuse this cookbook for years to come.
I would highly reccomend this cookbook to anyone wanting to learn about Turkish cooking. I was in Istanbul recently and the local book store wanted over $100.00 USD for it. My girlfriend and I took a cooking class our last night there and when asked about a good cookbook the owner/chef pulled this one off the shelf. It's a beautiful cookbook with great recipes and beautiful photographs. You won't be dissapointed.
Some great recipes! I can't pronounce half them, but there are a couple go-to dishes in here that are fantastic. My favorite is spicy ground lamb mixed with sautéed onions and walnuts, then topped with a fried egg. Delicious.
5+
Can't wait to try all the pickled recipes. Ghillie Basan does lovely books; I also have her Turkish mezze book and cook from it frequently.
An outstanding cookbook! It is a rare recipe that is not absolutely delicious. The directions are easy to follow. The pictures make one hungry just to look at them. We have a number of Turkish and Middle Eastern cookbooks and this one is definitely a favorite.
I ordered this for my wife, and she cannot submit a review on her account, so I will submit what she wrote about the book. The book was promised a week and more away, but it arrived in three days. Also, it was described as "Very Good Condition", with "signs of light shelf wear". It arrived, in fact, in excellent condition, with nothing to differentiate it from a brand new book on a shelf at the store.
Here is my wife's review
-----
Please Reprint Classic Turkish Cooking
Although few Americans are acquainted with it, Turkish cuisine deserves a reputation as one of the world's finest. As the French and the Chinese do, the Turks use seasonal ingredients to create imaginative contrasts in flavors and textures.
Quite the contrast to the pretentious "Plenty" by Ottolenghi (which I have also reviewed) Classic Turkish Cooking offers the following practical tips to ensure good results
Table of Imperial and American Measures
Table of English and American Ingredient Terms (courgette vs. zucchini, for example)
Many explanatory paragraphs for ingredients commonly used in Turkish cuisine (Charcuterie, Cheese, Fruit, Herbs, Nuts, Olives, etc), listing regional origins and uses.
The section on ingredients helpfully suggests how to thicken yogurt into a soft cheese, how to choose the type of oil best for the cooking process as well as to complement the other ingredients, and how to choose the best fruit and vegetables. I heartily agree with the authors' suggestion that when cooking with tomatoes, it is better to use good canned tomatoes rather than pale out-of season tomatoes.
The recipes indicate whether the dish is served for special occasions or for everyday fare, whether the preparation is easy or complicated, time-consuming or quick, and they are listed under the traditional Turkish name as well as the English translation. The instructions are well-planned and well-explained. The photographs are as beautiful as they are helpful.
I wish I had this book thirty years ago!
-----
Excellent service with an excellent product!
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