Articles liés à When Milk Sleeps (Ciltli): Turkey’s Cheeses
Synopsis
"Behind every cheese there is a pasture of a different green under a different sky", Italo Calvino once wrote. It almost seems as though these words were written with regard to the hundreds of cheese varieties produced, for the most part through traditions perpetuated for millenia until this day, all across Anatolia. Although we might not always be aware of it amid the rumpus of everyday life, Turkey possesses a lavish cheese culture to boast of.
Across the pages of this book, Artun Ünsal first delves into the historical developments that led to the emergence of cheese in Anatolia, before detailing every possible extant cheese variety and production technique region by region, and eventually chronicles dishes and desserts unique to Turkish cuisine, whose preparation involves cheese as a backbone ingredient.
The culture of dairy products boasts an extensive history in our country, a land rich in natural beauty with its abundant plains, mountains, sheep, goats, cows and dairy farms, which sheltered and cradled countless civilisations over thousands of years. At first glance, the array of cheese varieties produced and consumed in Turkey might seem rather limited. In fact, the available data substantiates the fact that the Turkish market is dominated by a mere few cheese kinds, namely white cheese, kaşar, tulum, and mihalıç. If truth be told, most of us have only recently begun to discover the sheer diversity, as well as the genuine delightfulness of our local cheeses. Isn't that precisely one of the aims pursued by When Milk Sleeps: to provide a comprehensive demonstration of this bounteousness?
Its entire object being Turkey's culture, When Milk Sleeps rightfully belongs to you.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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When Milk Sleeps. Turkey's Cheeses (Photography: Necdet Kaygin, Sinan Göksel)
Edité par
YKY - Yapi Kredi Yayinlari, 2024
ISBN 10 : 9750864182
ISBN 13 : 9789750864186
Neuf
Couverture rigide
Vendeur : Smyrna Books, Kadikoy, KADIK, Turquie
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : New. Etat de la jaquette : New. Original bdg, hardcover, in English, b/w and color ills, 463 page, 28 x 22 cm. N° de réf. du vendeur ABE-1765290411872
Acheter neuf
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When milk sleeps. Turkey's cheeses. Photography: Necdet Kaygin, Sinan Goksel.
Edité par
Istanbul: Yapi Kredi Yayinlari, 2024., Istanbul:, 2024
ISBN 10 : 9750864182
ISBN 13 : 9789750864186
Neuf
Couverture rigide
Vendeur : BOSPHORUS BOOKS, Istanbul, Turquie
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : New. UNSAL, ARTUN When milk sleeps. Turkey's cheeses. Photography: Necdet Kaygin, Sinan Goksel. Istanbul: Yapi Kredi Yayinlari, 2024. 4to., 463 p., color and b/w ills. Original binding. New ISBN: 9789750864186 CATALOG: Cookery KEYWORDS: Cheese Milk Turkish cuisine Anatolian culture Food culture "Behind every cheese there is a pasture of a different green under a different sky", Italo Calvino once wrote? It almost seems as though these words were written with regard to the hundreds of cheese varieties produced, for the most part through traditions perpetuated for millenia until this day, all across Anatolia. Although we might not always be aware of it amid the rumpus of everyday life, Turkey possesses a lavish cheese culture to boast of. Across the pages of this book, Artun Unsal first delves into the historical developments that led to the emergence of cheese in Anatolia, before detailing every possible extant cheese variety and production technique region by region, and eventually chronicles dishes and desserts unique to Turkish cuisine, whose preparation involves cheese as a backbone ingredient. The culture of dairy products boasts an extensive history in our country, a land rich in natural beauty with its abundant plains, mountains, sheep, goats, cows and dairy farms, which sheltered and cradled countless civilisations over thousands of years. At first glance, the array of cheese varieties produced and consumed in Turkey might seem rather limited. In fact, the available data substantiates the fact that the Turkish market is dominated by a mere few cheese kinds, namely white cheese, kasar, tulum, and mihalic. If truth be told, most of us have only recently begun to discover the sheer diversity, as well as the genuine delightfulness of our local cheeses. Isn't that precisely one of the aims pursued by When Milk Sleeps: to provide a comprehensive demonstration of this bounteousness? Its entire object being Turkey's culture, When Milk Sleeps rightfully belongs to you?. N° de réf. du vendeur 88413
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When Milk Sleeps Turkey's Cheeses
Edité par
Yap? Kredi Yay?nlar?, Istanbul, Turkey, 2024
ISBN 10 : 9750864182
ISBN 13 : 9789750864186
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : Ascot Libros, Warfield, BERKS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : As New. 1st Edition. A pristine copy of the highly anticipated, first-ever English translation of Artun Ünsal's culinary masterpiece. Widely considered the definitive encyclopedia of Anatolian dairy history and gastronomy, this beautifully produced, large-format volume is a must-have for cheese connoisseurs, culinary anthropologists, and collections dedicated to Mediterranean and Middle Eastern foodways. While the global market often associates Turkish cheese with a few standard staples like white cheese (beyaz peynir) or ka?ar, food historian Artun Ünsal uncovers an astonishingly diverse, millennia-old dairy civilization cradled across the plains and mountains of Anatolia. N° de réf. du vendeur ABE-1780860980364
Acheter D'occasion
EUR 104,86
Expédition à EUR 28,92
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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When Milk Sleeps - Turkey's Cheeses
Edité par
Yapi Kredi Yayinlari, Istanbul, 2025
ISBN 10 : 9750864182
ISBN 13 : 9789750864186
Neuf
Couverture rigide
Vendeur : Istanbul Books, Istanbul, Turquie
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. "Behind every cheese there is a pasture of a different green under a different sky", Italo Calvino once wrote It almost seems as though these words were written with regard to the hundreds of cheese varieties produced, for the most part through traditions perpetuated for millenia until this day, all across Anatolia. Although we might not always be aware of it amid the rumpus of everyday life, Turkey possesses a lavish cheese culture to boast of. Across the pages of this book, Artun Ünsal first delves into the historical developments that led to the emergence of cheese in Anatolia, before detailing every possible extant cheese variety and production technique region by region, and eventually chronicles dishes and desserts unique to Turkish cuisine, whose preparation involves cheese as a backbone ingredient. The culture of dairy products boasts an extensive history in our country, a land rich in natural beauty with its abundant plains, mountains, sheep, goats, cows and dairy farms, which sheltered and cradled countless civilisations over thousands of years. At first glance, the array of cheese varieties produced and consumed in Turkey might seem rather limited. In fact, the available data substantiates the fact that the Turkish market is dominated by a mere few cheese kinds, namely white cheese, kasar, tulum, and mihalic. If truth be told, most of us have only recently begun to discover the sheer diversity, as well as the genuine delightfulness of our local cheeses. Editors: Translator: 464 pages. N° de réf. du vendeur B2503280
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EUR 114,73
Expédition à EUR 25
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