A comprehensive volume of both familiar Mediterranean-style food as well as Ottoman palace-inspired treats. French, Italian, Persian, and Arab influences are recognizable in this thorough cookbook containing over 300 recipes, including lentil and mint soup, stove-top kebab, falafel, rice pilafs, and baklava. Folk wisdom and parables about nourishment, food preparation, and dining that are inherent in Turkish cuisine traditions add cultural background to the recipes, and colorful photos on each page make this an inspiring and easy-to-use introduction to Turkish dining.
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The combination of Eastern and Western cultures in the city of Anatolia, Turkey, Mrs. Vuralís hometown, gave her an opportunity to appreciate different areas of the world and fueled her ambition to bring them home to her own kitchen, where she could make them Turkish. Mrs. Vural has traveled widely throughout Turkey, including Istanbul, Izmir, and Malatya. She lived in Washington, D.C. for three years, which she considers one of the most exciting times in her life. While there she gave private Turkish cooking lessons to American friends. With her background she has become an authority on Turkish cooking. Mrs. Vural resides in Istanbul, Turkey.
ABOUT BREAD
EGGS AND OMELETTES
SALADS
SOUPS
VEGETABLE DISHES
MEAT DISHES
CHICKEN DISHES
FISH
RICE PILAFS
MACARONI AND RAVIOLI
WHEAT DISHES
STUFFED VEGETABLES
LEGUMES
DIET DISHES
DESSERTS
BREADS AND BOUREKS
COOKIES AND TARTS
CAKES AND TORTES
COLD DRINKS
ICE CREAMS AND ICES
SYRUPS, MARMALADES, PRESERVES
PICKLES
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