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This is no ordinary cookbook. Some of the world’s great chefs have come together here to share their favourite Turkish recipes. Sample Nigella Lawson’s hummus with seared lamb and toasted pinenuts; Hüseyin Özer’s almond cake; Antony Worrall Thompson’s freshwater trout; Claudia Roden’s yoghurt soup; or Gary Rhodes’s Turkish delight.
Not only are there classic Turkish recipes for falafel, kebabs and baklava but there are also wonderful introductions to the famous wines, raki and coffee that complement these dishes. Alongside these are fascinating insights into how this exquisite cuisine evolved in the Ottoman Empire to rank as one of the world’s finest.
About the Contributors
Sally Mustoe has worked extensively in print and broadcast journalism.
‘Full of mouth-watering recipes and pictures … this book does not stop at relaying recipes - it gives a real flavour of the entire country.’
Tottenham & Wood Green Journal
‘I congratulate Sally Mustoe for putting together this guide to Turkish haute cuisine perfected at the hands of the great and good.’