Turkish Cooking

Turkish Cooking

A Culinary Journey Through Turkey

Book - 1996
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We immerse ourselves first in a dozen "Traveler's Tales" describing the Robertson's experiences--clambering among Lydian rock tombs, taking a ferry up the Bosporus, exploring the ancient cities of Ankara and Istanbul. These adventures entice us into the second part of the book, which presents classic Turkish dishes--such as Fried Mussels, Stuffed Grape LEaves, Ciscassian Chicken, Raki Shrimp with Feta Cheese, and Baklava.
Publisher: Berkeley, Calif. : Frog, Ltd., [1996]
Copyright Date: ©1996
ISBN: 9781883319380
Branch Call Number: 641.59561 ROB
Characteristics: xiv, 224 pages, 8 unnumbered pages of plates :,illustrations (some color), map ;,24 cm


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