Matches in Library of Congress for { <http://lccn.loc.gov/2012419503> ?p ?o. }
Showing items 1 to 20 of
20
with 100 items per page.
- 2012419503 abstract "With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains - a style of eating perfectly suited to today's health-conscious cook.".
- 2012419503 contributor B12588990.
- 2012419503 created "2011, c1997.".
- 2012419503 date "2011".
- 2012419503 date "2011, c1997.".
- 2012419503 dateCopyrighted "2011, c1997.".
- 2012419503 description "Reprint. Originally published: New York : St. Martin's Press, 1997.".
- 2012419503 description "With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains - a style of eating perfectly suited to today's health-conscious cook.".
- 2012419503 extent "xiii, 224 p. :".
- 2012419503 identifier "1848859848 (pbk)".
- 2012419503 identifier "9781848859845 (pbk)".
- 2012419503 issued "2011".
- 2012419503 issued "2011, c1997.".
- 2012419503 language "eng".
- 2012419503 publisher "London : I.B.Tauris,".
- 2012419503 subject "641.59561 23".
- 2012419503 subject "Cooking, Turkish.".
- 2012419503 subject "TX725.T8 B37 2011".
- 2012419503 title "Classic Turkish cooking / Ghillie Basan ; photographs by Jonathan Basan ; foreword by Josceline Dimbleby.".
- 2012419503 type "text".