by SarahWoodward (Author)
Ottoman cooking has taken over from where Moroccan left off by marrying a fusion of styles that stretch across the old Ottoman empire, from Baghdad to Tripoli and Budapest to Cairo. This title includes a hundred diverse recipes from Sambousil from the Lebanon, Albanian lambs' liver salad, to sticky Greek pastries. All recipes are accompanied by photographs evoking the lifestyle and atmosphere of the different countries as well as descriptive passages explaining the evolution and emphasis of the cuisine.
Format: Hardcover
Pages: 144
Publisher: Conran Octopus Ltd
Published: 01 Sep 2001
ISBN 10: 1840911875
ISBN 13: 9781840911879