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Yashim cooks Istanbul / Jason Goodwin.
Van Pelt Library TX725.M628 G65 2016
Available
- Format:
- Book
- Author/Creator:
- Goodwin, Jason, 1964- author.
- Language:
- English
- Subjects (All):
- Cooking, Turkish.
- Genre:
- Cookbooks.
- Physical Description:
- 221 pages : illustrations ; 25 cm
- Place of Publication:
- Great Britain : Argonaut Books, 2016.
- Summary:
- Yashim Cooks Istanbul covers the full spectrum of Turkish cookery, from simple meze and vegetable dishes to meat, fish and puddings. Good in the kitchen, good on the table, it will draw the reader into the extraordinary atmosphere of old Istanbul. Imagine you could step back into Yashims world. Imagine that the flavours and colours of old Istanbul could come to life. Yashim Cooks Istanbul is about time travel and you dont have to leave your kitchen to make the trip.
- Contents:
- The Janissary Tree
- Cigar pastries with feta 21
- Chicken with walnuts and pomegranates 23
- Pomegranate molasses 24
- Plain rice 27
- Spring pilaf 29
- Ram's fries 31
- Stuffed mussels 32
- Fiery eggs and peppers 34
- The guild-master's tripe soup 37
- Fish poached in paper 40
- Baked lamb steaks 44
- Kebab of pilgrim Osman 46
- Pilaf with chickpeas 47
- Coriander chicken with lemon and sumac 48
- Stocks 52
- Ladies' thighs 53
- Pumpkin soup 54
- The Snake Stone
- Stuffed chard 62
- A bass in salt 67
- Widow Matalya's chicken soup 69
- Aubergine parcels with chicken 70
- Lamb's liver Albanian style 74
- Chicken livers with lemon and sumac 76
- Hazelnut and lemon pilaf 78
- Gypsy salad 82
- Bean salad 83
- Yoghurt 88
- Yoghurt soup 89
- Aubergine puree 92
- Beetroot salad 97
- Klephtic lamb 101
- Roast lamb 103
- The Bellini Card
- Lemonade 108
- Lamb and tomato flatbreads 111
- Roast goose with apple sauce 113
- Fish stew 114
- Liver in the Venetian manner 117
- The sultan's Ramadan eggs 118
- Guinea fowl with pepper sauce 121
- Polenta 124
- Cress soup 124
- Swordfish grilled in vine leaves 125
- Walnut and garlic sauce 126
- Artichokes with beans and almonds 129
- The assassin's steak tartare 130
- Hot sauce 134
- An Evil Eye
- Pide 140
- Lentil soup 143
- Three pickles 148
- Tuna in oil 150
- Palace fig pudding 151
- Kakavia 154
- Spiced stuffed mackerel 158
- Pan fried turbot 160
- Leeks in oil 163
- Ruby pilaf 164
- Cucumber with yoghurt 168
- Stuffed peppers 169
- Pressed beef 170
- Palewski's boiled beef with sorrel sauce 172
- Beef braised with fennel and garlic 173
- Poppy seed cake 174
- The Baklava Club
- Baklava 181
- Stuffed aubergines 185
- Wild duck Ottoman style 187
- Pan fried nettle with cumin 188
- Kuru fasulye 190
- Courgette fritters 193
- Carrot and beetroot fritters 195
- Lamb shanks with quince 197
- Omlette 199
- Garlic yoghurt sauce 200
- Labneh 203
- Tomato sauce 204
- Fresh tomato sauce 205
- Lamb kebab 207
- Chickpeas with pomegranate 208
- Hummus 210.
- Notes:
- Includes index.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.
- ISBN:
- 9780957254015
- 0957254016
- OCLC:
- 963345087
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