THE ART OF TURKISH COOKING by Neset Eren

THE ART OF TURKISH COOKING

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KIRKUS REVIEW

A large collection of recipes from Turkey--carefully and thoughtfully prepared. As with most foreign food not generally appreciated here, success often depends upon the quality and purity of the indigenous ingredients and therefore cooks should have some knowledge of the properties of devious edibles such as oils, various sorts of rice, legumes, and varieties of dairy products. Given an urge to experiment, however, the adventurous cook may just find some exciting fare--lamb cooked with lettuce, interesting mixes for tomato-stuffing and baking, a fine collection of vegetable and dessert dishes.

Pub Date: Oct. 3rd, 1969
Publisher: Doubleday