Simple, straightforward, and authentic guide to the art of Turkish cuisine written for a British audience, complete with an index of common Turkish ingredients such as sumac and elderflower, as well as an introduction to Turkish coffee rituals.
Featuring recipes for dishes such as imam bayaldi (fried aubergine), balik kebabi (fish kebab) and karpuz reçeli (watermelon preserve).
Hard cover with black and white illustrations throughout. Signed by the author.
Condition: Well lived in, with inscriptions by both the former owner and the author.
Measures ~4"x7". 106 pages.