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Classic Turkish Cooking Paperback – January 3, 2012


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Classic Turkish Cooking + Sultan's Kitchen: A Turkish Cookbook + Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
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Product Details

  • Paperback: 224 pages
  • Publisher: I. B. Tauris; Reprint edition (January 3, 2012)
  • Language: English
  • ISBN-10: 1848859848
  • ISBN-13: 978-1848859845
  • Product Dimensions: 9.5 x 9.4 x 0.9 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #284,426 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Suddenly and quite desperately, I want to go to Turkey. . . The reason? I have been reading Classic Turkish Cookery." - Lady Claire Macdonald, The Herald (Glasgow)

"Extensively researched and laid out...very evocative and comprehensive." - Food Illustrated

About the Author

Ghillie Basan is an internationally acclaimed cook and food writer, known for her books on the culinary cultures of Turkey, the Middle East, North Africa, and Southeast Asia. She has worked in Europe and the Middle East as a cook, food writer, restaurant critic, English teacher, and journalist. Her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, Sunday Times, BBC Good Food Magazine, and TasteTurkey. She is also the author of The Middle Eastern Kitchen, among other cookbooks.

Jonathan Basan is a photographer whose work also appears in The Middle Eastern Kitchen.


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Customer Reviews

4.6 out of 5 stars
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The instructions are well laid out and are easy to follow.
Fred M. Blum
I would highly reccomend this cookbook to anyone wanting to learn about Turkish cooking.
T. Jackson
Classic Turkish Cooking is an excellent example of the cuisine of Turkey.
Susan S., Lancaster Va.

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By susan@future.net.tr on June 16, 1998
Format: Hardcover
Classic Turkish cooking is, in my opinion, the quintessential guide to Turkish cuisine. The writing is descriptive and the sections on Turkish history and culture give the reader tremendous insite in the way in which Turkish cooking has developed over the centuries. The recipes are clear and concise and run the gamut from palace cuisine to village fare. There are recipes for making everything from pickles and cheese, as they are made in most homes throughout Turkey, to the classic imam bayildi and an elegant courgette and apple salad in hazelnut sauce. The recipes are authentic. Jonathon Basar's photographs which grace the pages of this book are artistic and inviting.
I have enjoyed eating Turkish food for the five years that I have worked here and am convinced that no book could cover the subject more thoroughly or present it more beautifully. This is not a reference book it is the kind of book which is read from cover to cover and then read again purely for pleasure.
This book was obviously a work of love.
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35 of 38 people found the following review helpful By A Customer on February 3, 2004
Format: Hardcover
I am Turkish and (so I am told) a very good cook for 30+ years. I found some recipes in this book (Klasik kofte, salepli dondurma) that I could not find anywhere else and worked wonderfully.
If you are having diificulty finding ingredients, try online sites like penzeys.com or tasteofturkey.com.
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25 of 27 people found the following review helpful By Fred M. Blum on June 2, 2001
Format: Hardcover
We returned from Turkey in love with the food, with a suitcase full of Turkish spices and the first thing we did was look for a cookbook. Classic Turkish Cooking had been recommended by a friend while we were in Turkey and the recommendation paid off.
This is a wonderful cookbook. The instructions are well laid out and are easy to follow. There are good expatiations of the dishs, even for a non-Turkish audience. The pictures are helpful in choosing the dishes. We made our first dish a week after we got back for some Middle Eastern friends and it was a success. This is a great cookbook that does justice to a fine cuisine.
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12 of 12 people found the following review helpful By Fiona nic Leod on January 30, 2005
Format: Hardcover
I was having so much trouble finding Turkish cookbooks in Australia I finally decided to cough up the postage from the States, and I'm really glad I did! I now have three books but this one is far and away my favourite. The photos are mouth wateringly beautiful, the information is clear and easy to follow and there are recipes for totally basic yet vital parts of Turkish cuisine, like how to make from scratch your own yoghurt and some of the different breads that I used to eat when I was living in Turkey. Also, as we use the metric system in Australia I really appreciated the weights and measures being written both ways. The introductory chapters succinctly outline basic elements of Turkish cuisine and elements of the culture that help you to understand the importance of food to the Turks (as in all Mediterranean cultures)helping you to recreate the experience at home. My son and I can now enjoy the home cooked food we miss from his Turkish relatives in Turkey. Afiyet olsun!!
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24 of 28 people found the following review helpful By P. Clark on February 20, 2005
Format: Hardcover
This book has an interesting choice of dishes and many mouth watering photographs. Most traditional widely known recipes and some local recipes I have never heard of before have been provided. However this book would not be my first choice of Turkish cookbook, there are more accurate ones. Some ingredients used in recipes are almost impossible to find and certain techniques are not explained well. So if you haven't seen someone cooking that dish before it is quite difficult to figure out how. If you have a few books on this topic already this book can be an interesting addition otherwise go for Ozcan Ozan's book.
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20 of 23 people found the following review helpful By A Customer on March 3, 1999
Format: Hardcover
Basan used colorful and attractive pictures to get the users excited about "Classic Turkish Cooking." As a Turk who has grown up eating traditional and delightful feasts without any experience in cooking myself, I found Ms. Basan's book a breeze to follow. I strongly recommend CRACKED WHEAT WITH SPICY LAMB, it will wake up all your taste buds.
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20 of 24 people found the following review helpful By Rebecca Lowell on September 26, 2000
Format: Hardcover
This is a beautiful book which contains so MANY great recipies and great photos. I wish I had a turkish grandmother to make these dishes!!! I've traveled in Turkey and miss the food, and from what I have found so far, this is the book to buy if you are looking for one good book on Turkish food. Now if I could only find Raki on the west coast of the US....
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12 of 14 people found the following review helpful By Ann Howell on September 24, 2005
Format: Hardcover
I had only tried a couple of Turkish recipes before buying this book, but this book made me absolutely fall in love with Turkish cuisine. The beautiful photos and descriptive narrative backgrounds accompanying the recipes make the food come alive even before you've bought the ingredients. As with any ethnic cuisine, one has to be prepared to make substitutions for hard to find ingredients, but with a little creativity there isn't a single recipe that is off-limis. The Imam bayildi recipe is just to die for and it's become a household favourite. I've got a slew of cookbooks gathering dust on my kitchen shelves, but this is one I keep coming back time and time again, especially when I want to serve something really flavourful and visually impressive. But it's great for one-dish everyday meals, too. I couldn't recommend this book more highly!
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