A Culinary Journey Through TurkeyBook - 1996
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., 
Copyright Date: ©1996
Branch Call Number: 641.59561 ROB
Characteristics: xiv, 224 pages, 8 unnumbered pages of plates :,illustrations (some color), map ;,24 cm