The art of Turkish cooking / Neşet Eren.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Hippocrene Books,
1993.
|
| Edition: | Hippocrene pbk. ed. |
| Series: | Hippocrene international cookbook classics.
|
| Subjects: |
Table of Contents:
- 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.