Net books, 2012, softcover, illustrated, 128 pages, condition: as new.

The culinary art in Tukey is made of a great variety uof delicious dishes which are a mixture of various delicacies inherited from different regions of the vast Ottoman Empire, while unfortunately many of them have long been forgotten through the centures. Amont different parts of the Turkish Cookery, the most notable are: hors d´oeuvres (meze); pastries (borek) filled with meat, cheese, vegetables or any other filling depending on the imagination; stuffed vegetables and vine leaves (dolma) of two different kinds with meat or rice; broiled or roasted meat dishes (kebab and kofte); different kinds of rice dishes (pilav); and finally vegetables cooked in olive oil