Product Description

We immerse ourselves first in a dozen "Traveler's Tales" describing the Robertson's experiences--clambering among Lydian rock tombs, taking a ferry up the Bosporus, exploring the ancient cities of Ankara and Istanbul. These adventures entice us into the second part of the book, which presents classic Turkish dishes--such as Fried Mussels, Stuffed Grape LEaves, Ciscassian Chicken, Raki Shrimp with Feta Cheese, and Baklava.

Product Details

• Amazon Sales Rank: #1399085 in Books
• Published on: 1996-05-06
• Released on: 1996-05-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

About the Author
Carol Robertson has traveled extensively in Europe, Asia and Africa, both professionally and for pleasure. She is an artist and teacher and makes a home in Juno Beach, Florida.

Customer Reviews

a disappointing book
I am about to send the book back, for the following reasons : - a large part of the book is not concerned with food, but is an account of the author's travels. I think the presentation of the book should have made this clear. - Many recipes rely on meat substitutes. It has always struck me as the sign of a sad lack of imagination when vegetarian food tries to mimick meat-based cooking. It is particularly regrettable when one writes about Turkish cuisine, which has some of the most delicious NATURALLY vegetarian dishes.

Turkish Cooking - A Culinary Journey Through Turkey
It's a good book it brings me back to some great family recipes from my Nana. I wish it had more pictures! Its one forth tour of turkey and three forth recipes.