 | From the publisher: This is no ordinary cookbook. Some of the world's greatest chefs have come together here to share their favourite Turkish recipes. Sample Nigella Lawson's hummus with seared lamb and toasted pinenuts; Huseyin Ozer's almond cake; Antony Worrall Thompson's freshwater trout; Claudia Roden's yoghurt soup; or Gary Rhodes's Turkish delight. 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 compliment these dishes. Alongside these are fascinating insights into how this exquisite cuisine evolved in the Ottoman Empire to rank as one of the world's finest. | The Contributors: Feride Alp
Emre Araci
Richard Cawley
Gonul Cilasun
Sally Clarke
Victoria Combe
Roz Denny
Josceline Dimbleby
Sevim Gokyildiz
Nadir Gulluoglu
Handan Haktanir
Nevin Halici
Eric Hansen
Ainsley Harriott
Abdullah Korun
Mehmet Kurukahveciler
Turgut Kut
Nico Laenis
Nigella Lawson
Raphaela Lewis
Canan Maxton
Anton Mosiman
Sally Mustoe
Ahmet Ors
Belma Otus-Baskett
Huseyin Ozer
Ali Pasiner
Gary Rhodes
Claudia Roden
Tugrul Savkay
Osman Serim
Semih Somer
Berrin Torolsan
Lesley Waters
Jane Whiter
Antony Worrall Thompson
Vefa Zat
Sami Zubaidi |
