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best way to learn turkish food terms27 avril 2009
- Publié sur Amazon.com
This was the first Turkish cookbook i bought & used upon my arrival to Istanbul, specifically for its very useful Turkish & English versions of the recipes, which helped me to learn all the Turkish food terminology and is the best feature of this book. There is a good mix of authentic home dishes and a few contemporary ones which are not Turkish, but are enjoyed here. I still continue to use it and I like the clean contemporary photography and presentation of the dishes, which is different from most of the Turkish cookbooks available. Most of the recipes I have tried came out well, however if you are new to cooking, there is sometimes a lack of specific cooking instructions/direction given. For example, Zeytinyagli Yaprak Sarmasi is a classic meze seen everywhere in Turkey. If you have never made this before, Ms. Zorlu's instructions to "lightly boil the grape leaves" is not specific enough to explain how long you need to blanch them, and my first batch came out too soft, which is a shame given how labor intensive this dish is. it would also be helpful to have a better explanation of how to roll them. In Turkey, you would be shown how to make this by your mother, so this book needs a diagram of where to place the filling & how to fold the sides, etc. The same issues occur in Cold stuffed cabbage where it just says to "boil & drain the green leaves". And for Russian salad, which starts out with "peel & dice the boiled potatoes", most recipes would at least mention to "boil the potatoes in their skins until tender, drain & cool" as a first step. Perhaps in her home kitchen and from years of making these dishes, such explanation is not necessary, but for a beginner cook it is. I also still don't know what "seasoned salt" is - an explanation would be helpful for those outside of Turkey. Since this book will be purchased by English speaking cooks, the publisher really should have provided a professional recipe writer to make sure the English recipes are up to standard.
Interesting view on Turkish home cooking27 décembre 2011
- Publié sur Amazon.com
I've had this book for sometime, and I find it works well for me. I wanted to wait to review this since I hadn't tried to bake from it. All the recipes I have tried have been very good. The recipes do indicate that this is a modern cookbook with current ingredients. Yes, she does use seasoned salt and soy sauce which indicate modern cooking.
The major drawback on this book is the translation. It is obviously done by someone without knowledge of American cooking. For example, the "Yogurt Sweet" asks for 1/6 cup of oil. Fortunately this isn't a fussy recipe, so 2 or 3 tablespoons worked. The pan sizes are also problematic since they are metric sizes not available in the US. It is possible to convert from cm to inches, do the arithmetic to get the area and then find a pan that will work. Also the oven temperatures are in Celsius, not Faranheit when given. For the Yogurt Sweet, no oven temperature was given, but 350 F did work with the time given. The good news is that the cup size seems to be American, not British.
As for the seasoned salt, I am using Pensey's Turkish Seasoning which seems to be the only thing I can find that might be close to the original ingredient.
I would not recommend this to someone who cooks at a level where the instructions must be very detailed and correct. There is a blend of metric and non-metric measurements here that will be a hurdle to those at that level. But for those of us who are a bit adventurous in the kitchen, this is a fun view into Turkish home cooking.
Note: I also eventually showed this book to a friend who was raised in Turkey. He was excited about the selection of dishes and felt it really represented good Turkish cooking.