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Editorial Reviews
From Publishers Weekly
This compendium of Turkish fare does much to advance Algar's ( The Complete Book of Turkish Cooking ) theory that "it is the imaginative combination of carefully cooked ingredients, however humble they may be, that creates good taste." While her writing is at times stiltingly formal, the recipes are anything but. Called traditional, they're in fact truly contemporary: full in flavor, redolent of fresh herbs and crushed spices and filled with healthful vegetables and grains. At their best, these dishes successfully combine present-day foodstuffs and concepts with classic Turkish antecedents, as seen in roasted eggplant and chili salad, mussel brochettes with walnut taratorsic and zucchini cakes with green onions, cheese, and herbs. Also featured are delicious Turkish condiments--e.g., sun-cooked tomato paste and sun-cooked purple plum marmelade--as well as desserts (poached dried figs stuffed with walnuts; chilled summer fruit in rose petal-infused syrup). Mail-order ingredient sources would have broadened the book's appeal. Algar is the Andrew Mellon Lecturer in Turkish at the University of California at Berkeley.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
An excellent introduction to a relatively unknown cuisine. The Turkish culinary tradition is of course related to other Mideastern cultures, but such dishes as a flavorful Chicken in Paprika-Laced Walnut Sauce or an assertive Smoked Eggplant Salad with Jalapenos demonstrate the diversity and uniqueness of the food. Algar, a Berkeley professor and food writer, provides knowledgeable commentary on the recipes, cuisine, and country, and few of the dishes require exotic ingredients or techniques. For most collections.
Copyright 1991 Reed Business Information, Inc.
See all Editorial Reviews
This compendium of Turkish fare does much to advance Algar's ( The Complete Book of Turkish Cooking ) theory that "it is the imaginative combination of carefully cooked ingredients, however humble they may be, that creates good taste." While her writing is at times stiltingly formal, the recipes are anything but. Called traditional, they're in fact truly contemporary: full in flavor, redolent of fresh herbs and crushed spices and filled with healthful vegetables and grains. At their best, these dishes successfully combine present-day foodstuffs and concepts with classic Turkish antecedents, as seen in roasted eggplant and chili salad, mussel brochettes with walnut taratorsic and zucchini cakes with green onions, cheese, and herbs. Also featured are delicious Turkish condiments--e.g., sun-cooked tomato paste and sun-cooked purple plum marmelade--as well as desserts (poached dried figs stuffed with walnuts; chilled summer fruit in rose petal-infused syrup). Mail-order ingredient sources would have broadened the book's appeal. Algar is the Andrew Mellon Lecturer in Turkish at the University of California at Berkeley.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
An excellent introduction to a relatively unknown cuisine. The Turkish culinary tradition is of course related to other Mideastern cultures, but such dishes as a flavorful Chicken in Paprika-Laced Walnut Sauce or an assertive Smoked Eggplant Salad with Jalapenos demonstrate the diversity and uniqueness of the food. Algar, a Berkeley professor and food writer, provides knowledgeable commentary on the recipes, cuisine, and country, and few of the dishes require exotic ingredients or techniques. For most collections.
Copyright 1991 Reed Business Information, Inc.
See all Editorial Reviews
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Look Inside This Book
Citations
(learn more)
7
books
cite this book:
- Olive Oil: From Tree to Table by Peggy Knickerbocker on page 153, and Back Matter
- The Chef's Companion, Third Edition by Elizabeth Riely in Back Matter
- The San Francisco Chronicle Cookbook by Michael Bauer in Back Matter
- The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition by Elizabeth Riely in Back Matter
- Sephardic Flavors: Jewish Cooking of the Mediterranean