Turkish Cookery - 3 Angebote vergleichen
Bester Preis: € 21,22 (vom 06.06.2017)1
Turkish Cookery
EN NWISBN: 9780863560729 bzw. 0863560725, in Englisch, Saqi Books, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
This is no ordinary cookbook. Some of the world s great chefs have come together here to share their favorite 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 yogurt soup, or Gary Rhodes Turkish delights. 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, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.
This is no ordinary cookbook. Some of the world s great chefs have come together here to share their favorite 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 yogurt soup, or Gary Rhodes Turkish delights. 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, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.
2
Turkish Cookery
EN USISBN: 0863560725 bzw. 9780863560729, in Englisch, Saqi Books, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
cooking,cooking,european,regional and international,turkish,holiday cooking, This is no ordinary cookbook. Some of the world’s great chefs have come together here to share their favorite 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 yogurt soup, or Gary Rhodes’ Turkish delights. 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, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.
cooking,cooking,european,regional and international,turkish,holiday cooking, This is no ordinary cookbook. Some of the world’s great chefs have come together here to share their favorite 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 yogurt soup, or Gary Rhodes’ Turkish delights. 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, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Hüseyin Özer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalçin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.
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