Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

Classical Turkish Cooking... is a splendid introduction to a cuisine that straddles Europe and Asia, drawing on East and West alike. Savory rice pilafs, stuffed vegetables and rolled grape leaves, crisp salads dressed with yogurt and more complex savory pies and turnovers, along with syrupy Middle Eastern sweets made with rosewater, apricots, figs and walnuts, are among delicious offerings.

Classical Turkish Cooking... is a splendid introduction to a cuisine that straddles Europe and Asia, drawing on East and West alike. Savory rice pilafs, stuffed vegetables and rolled grape leaves, crisp salads dressed with yogurt and more complex savory pies and turnovers, along with syrupy Middle Eastern sweets made with rosewater, apricots, figs and walnuts, are among delicious offerings."
-- Nancy Harmon Jenkins, The New York Times

"The recipes in Classical Turkish Cooking are very appealing to the contemporary cook, yet have a slightly exotic touch. Now that we have accepted risotto, pilaf can't be far behind in capturing our tastebuds. The book is also a bonanza for vegetarians."
-- Joyce Goldstein, author of "The Mediterranean Kitchen"

"The foods of the classical Turkish kitchen seem closer to us than many of the experimental dishes of our time, and if you cook Roasted Eggplant and Chili Salad or the delicious Lamb Chops with Molasses-Glazed Chestnuts, I think you'll agree with me."
-- George Lang, author of "Nobody Knows The Truffles I've Seen"

"Liberally spiced with historical allusions, Classical Turkish Cooking takes you into a world that prized colors and fragrant essences like rubies... One can only wish that more cookbook writers were as charged with purposeful conviction as Algar."
-- Anne Mendelson, Los Angeles Times

"An important addition to gastronomic literature."
-- Booklist