Classical Turkish Cooking: Traditional Turkish Food for the America
Ayla Algar
Jul 2013 · Harper Collins
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About this ebook
“Full in flavor, redolent of fresh herbs and crushed spices . . . these dishes successfully combine present-day foodstuffs . . . with classic Turkish antecedents.” —Publishers Weekly
Turkish food is one of the world’s great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture.
Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form.
With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Classical Turkish Cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.
“An excellent introduction to a relatively unknown cuisine.” —Library Journal
Ratings and reviews
3.0
5 reviews
Jennifer Graziano
- Flag inappropriate
June 13, 2025
Normal challenges are not to be disturbed; at all touched, or have own domain entered. It's a master and leader of own life. Breathing is mastered by the toddler year because growing out of the word is the only way to bigger ones behind them. Meditating: yoga, walking and talking the same year provide strength for own schedule of busy people. Combining the words science and religion for 'let there be light" are required for psychiatrist's evaluation result of normal - defends own money well - being. To get normal results from the doctors is the only survival. These is not more from them then normal or not.
About the author
Ayla Algar, the Mellon Lecturer in Turkish at the University of California, Berkeley, was born and raised in Turkey and visits there often. She has written for the San Francisco Chronicle and is the author of The Complete Book of Turkish Cooking, published in England. Her academic background and her lively and articulate interest in the culinary arts of her native land make her extraordinarily well qualified to write on this venerable and delicious cuisine.
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