Articles liés à Turk Mutfagi Ingilizce (Turkish Cuisine)
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Turkish Cuisine
Edité par
Republic of Turkey Ministry of Culture and Tourism, 2008
ISBN 10 : 9751733774
ISBN 13 : 9789751733771
Ancien ou d'occasion
Couverture rigide
Edition originale
Vendeur : Jackson Street Booksellers, Omaha, NE, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Fine. Etat de la jaquette : Near Fine. 1st Edition. Fine in a Near Fine jacket. 1st Printing.1 of 1000 copies. 392pp 4to. N° de réf. du vendeur 165717
Acheter D'occasion
EUR 90,50
Expédition à EUR 5,71
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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Turkish cuisine.
Edité par
Ankara: Kultur ve Turizm Bakanligi, 2015., Ankara:, 2015
ISBN 10 : 9751733774
ISBN 13 : 9789751733771
Neuf
Couverture rigide
Vendeur : BOSPHORUS BOOKS, Istanbul, Turquie
Évaluation du vendeur 4 sur 5 étoiles
Hardcover. Etat : New. BILGIN, ARIF - OZGE SAMANCI (Editors) Turkish cuisine. Ankara: Kultur ve Turizm Bakanligi, 2015. 2nd ed., 4to., 391 p., fully color and b/w ills. Original binding. Dust wrapper. New Oversize and very heavy volume. Please contact for postage cost. ISBN: 9789751733771 CATALOG: Cookery KEYWORDS: Food culture Turkish cuisine Recipes Ottoman culture Turkish culture A Journey into the History Flavours of Turkish Cuisine Ancient Turkish culinary culture shaped by th eharsh geographical conditions and limitations of Central Asia Gained diversity as the Turkish people migrated to new lands. In Anatolia this diversity was enrichened, and Turkish cuisine reached its peak in the Ottoman period. Cultural interchange as the empire expanded and the arrival of ingredients discovered in the New World, such as tomatoes, peppers and potatoes played an important role in culinary development. The 19th and 20th centuries were a time when the traditional structure of Turkish cuisine changed radically once more under westren influence. All these changes and many aspects of Turkish cuisine, such as the symbolic importance of food, the cuisine of charitable hospices, festive banquets, helva, honey, olive oil and tea, are discussed here in a series of articles by authorities in their fields. Now forgotten Ottoman dishes, sweets and drinks, such as Mazruf Kebap, Cesidiyye, Susuz Kofte, Siyah Dane, Paca Yahnisi, Findik Yapragi Sarmasi, Mulebbes Dolma, Suzme Saray Asuresi, Kapak Boregi, Rahatu'l-Hulkum and Gul Serbeti have been adapted for our time by expert chefs, and illustrated with photographs. This book invites the reader on a fascinating, richly diverse and delicious journey. N° de réf. du vendeur 60493
Acheter neuf
EUR 90
Expédition à EUR 35
Expédition depuis Turquie vers Etats-Unis
Expédition depuis Turquie vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Turkish Cuisine
Edité par
Republic of Turkey Ministry of Culture and Tourism, Ankara, 2008
ISBN 10 : 9751733774
ISBN 13 : 9789751733771
Neuf
Couverture souple
Vendeur : Istanbul Books, Istanbul, Turquie
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. Editors: Bilgin, Arif; Samanci, Özge Translator: 390 pages. N° de réf. du vendeur B0909096
Acheter neuf
EUR 104,07
Expédition à EUR 25
Expédition depuis Turquie vers Etats-Unis
Expédition depuis Turquie vers Etats-Unis
Quantité disponible : 1 disponible(s)