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Classical Turkish cooking : traditional Turkish food for the American kitchen / Ayla Algar.
LIBRA - Blank Collection TX725.T8 A43 1991
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- Format:
- Book
- Author/Creator:
- Algar, Ayla Esen.
- Language:
- English
- Subjects (All):
- Cooking, Turkish.
- Genre:
- cookbooks.
- Cookbooks.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- xii, [2], 306 pages : illustrations ; 25 cm
- Edition:
- First Edition
- Place of Publication:
- New York, NY : HarperCollinsPublishers, 1991.
- Contents:
- Introduction
- Soups
- Meze
- Fish and Seafood
- Poultry
- Lamb
- Vegetables
- Pilaf
- Manti and Other Pasta Dishes
- Breads, Rolls, and Börek
- Desserts
- Flower and Fruit, Color and Scent
- Coffee and Other Beverages
- Some Turkish Ingredients. Yogurt; Butter; Eggplant, Peppers, and Tomatoes.
- Notes:
- Designed by Helene Berinsky.
- Includes bibliographical references (pages 291-295) and index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank.
- Kislak copy has dust jacket retained.
- Kislak copy has yellow post-it "Contained a loose photocopy of a map. Removed to Chef Fritz Ephemera Collection Box 4".
- ISBN:
- 0060163178 (cloth) :
- 9780060163174
- OCLC:
- 24562988
- Online:
- Contributor biographical information
- Publisher description
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