The art of turkish cooking
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
New York :
Hippocrene Books,
1993.
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| Colección: | Hippocrene international cookbook classics.
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| Materias: |
Tabla de Contenidos:
- 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.