Call Number
ARC 641.59561 TUR
Publication Date
1968
Format:
Books
Relevance:
268704.3125
by
Kut, İnci
Call Number
ARC 641.59561 KUT
Publication Date
1995
Format:
Books
Relevance:
190155.7813
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by
Simon, Nezih
Call Number
ARC 641.59561 SIM
Publication Date
1968
Format:
Books
Relevance:
126784.6172
by
Turkbas, Özel
Call Number
ARC 641.59561 TUR
Publication Date
1977
Format:
Books
Relevance:
3.4564
by
Howe & Espir
Call Number
641.59561 HOW
Publication Date
1952
Format:
Books
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3.3683
by
Malouf, Greg.
Call Number
641.59561 MAL
Publication Date
2007
Summary
A highly illustrated travel and cookbook based on the authors' journey through Turkey. Greg Malouf is an internationally renowned chef based in Melbourne.
Format:
Books
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3.1965
by
Halıcı, Nevin.
Call Number
641.5956 HAL
Publication Date
2005
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0629/2005472489-d.html
Relevance:
3.1777
by
Woodward, Sarah.
Call Number
641.5956 WOO
Publication Date
2001
Format:
Books
Relevance:
2.2959
by
Seal, Rebecca.
Call Number
641.5949618
Publication Date
2013
Summary
'The food of Istanbul is as rich, colourful and multilayered as the ancient culture that created it. Rebecca Seal successfully manages the unimaginable: bringing it to us in its full magnificent glory.' yotam ottolenghiWalk the streets of Istanbul and you'll see a city of wonderful contradictions: step out of a stylish modern bar and you're likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a foo
Format:
Electronic Resources
Relevance:
0.1890
by
Roden, Claudia.
Call Number
DVD 641.594 ROD (UNIT)1
Publication Date
1987
Summary
In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format:
Other
Relevance:
0.1715
by
Lafferty, Samantha.
Call Number
914.961804 22
Publication Date
2009
Summary
""If, like me, you are a bit tired of the ethnocentric social commentary that seems to come with certain well known guidebooks then you could do worse than try this one. Simple to use, well written and accurate, I found it invaluable and couldn''t fault any of its recommendations nor descriptions.""--Yurt (Amazon reviewer) Turkey is so diverse it could almost be described as a continent rather than a country. In the west, mountains and pine forests frame a staggeringly beautiful coastline. The central steppe has the peculiar rock churches and underground cities of Cappadocia and the cosmop.
Format:
Electronic Resources
Relevance:
0.0864
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