Picture 1 of 1

Stock photo

The Ottoman Kitchen Format: General/trade - Picture 1 of 1

Ottoman Kitchen : Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond by Sarah Woodward (2001, Hardcover)

newbookdeals (7791)

98.6% positive Feedback

Price:

US $20.76

Approximately£15.35

Returns:

30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.

Condition:

New

Brand New

About this product

Product Identifiers

PublisherInterlink Publishing Group, Incorporated

ISBN-101566564123

ISBN-139781566564120

eBay Product ID (ePID)1961114

Product Key Features

Book TitleOttoman Kitchen : Modern Recipes from Turkey, Greece, the Balkans, Lebanon, Syria and Beyond

Number of Pages144 Pages

LanguageEnglish

TopicRegional & Ethnic / European, Regional & Ethnic / Greek, Regional & Ethnic / Turkish, Regional & Ethnic / Middle Eastern

Publication Year2001

IllustratorBaldwin, Jan, Yes

GenreCooking

AuthorSarah Woodward

FormatHardcover

Dimensions

Item Height0.6 in

Item Weight30.3 Oz

Item Length11.2 in

Item Width9.2 in

Additional Product Features

Intended AudienceTrade

LCCN2001-004542

Dewey Edition21

TitleLeadingThe

Dewey Decimal641.59561

SynopsisNowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgol mono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines., Nowhere has there ever been a city more famous for its bazaars than Constantinople (now Istanbul), Turkey. Standing at the gateway from Europe to the East, the once-fabled Byzantine capital became the center of the vast Ottoman Empire, which at the height of its glory spread East-West from Baghdad to Tripoli and North-South from Budapest to Cairo. Every Ottoman city was a shopping center, and as early as the sixteenth century Western travelers wrote of the glories of the bazaars across the Eastern Mediterranean and from beyond. The Ottoman Kitchen explores the culinary traditions of the region, and offers a collection of practical recipes for up-to-date versions of classic dishes. Interwoven with illuminating tales of history and culture, over 100 photographs are featured--stunning recipe pictures and evocative location shots of modern-day life. Much-traveled recipes include the luscious pastry baklava from Armenia; the egg and lemon sauce known to the Greeks as avgolémono, with its Byzantine origin; and the boregs or pastries for which the Turks have long been famous, modeled on the dumplings of Mongolia and China from where the Turkic tribes came west. Then there are the dishes, such as Circassian chickena and Albanian liver, whose very names denote their origins. This is food that was brought together in the bazaar and perfected and refined in the palace kitchens of the Ottoman sultans. One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create one of the world's greatest, and most eclectic, cuisines.

LC Classification NumberTX725.T8W66 2001