The Art of Turkish Cooking (Hippocrene International Cookbook Classics)

Author’s Note: This book includes the best recipes of the Turkish cuisine. Renowned as the delight of the Ottoman Sultans, historically it rivals that of the Roman epicures. Contemporarily, it embraces the favorite dishes of many Eastern European and Eastern Mediterranean nations, whose gastronomic taste, for more than half a millenpium, was inspired by the Imperial Kitchen at the Topkapi Palace in Istanbul. Foreword -- Introduction -- Hors D'oeuvres -- Salads -- Sauces -- Soups -- Eggs -- Fish -- Poultry -- Meats -- Vegetables -- Rice, Macaroni, Boereks -- Desserts -- Turkish Coffee -- Yogurt And Buttermilk -- Menus For Traditional Turkish Dishes -- Menus Combining Turkish Dishes With Other Foods -- Glossary -- Shoppers' Guide -- Index. Neşet Eren. Includes Index. First Published: [new York] : Doubleday & Co., 1969.