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Turkey. For people who live to eat, drink & travel [Anglais] [Broché]

Dani Valent , Jim Masters , Perihan Masters

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Description de l'ouvrage

1 juin 2000 World food
For the traveller, Turkey is a feast even when you're not eating; a banquet of plenty expressed in colours, smells and customs. In this unique guide to the culture of food and drink in Turkey, you'll discover that with every scoop of pilav, or swig of raki, you learn more about the essence of Turkish culture. Afiyet olsun !
*an exploration of the regional influences
which make up Turkish cuisine
*an intimate guide to home cooking, traditions and celebrating with food
*the definitive culinary dictionary, a quick reference glossary and useful phrases for every food & drink occasion
*tantalising photography & recipes.

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Turkey is one of the few countries which can feed itself and have leftovers. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 3.8 étoiles sur 5  6 commentaires
21 internautes sur 25 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Nice but needs some help ... 29 juillet 2000
Par Un client - Publié sur Amazon.com
I really wanted to like this book especially since I purchased four others in the Lonely Planet Food Guide series in the same Amazon order. I gave it three stars because of the outstanding photography throughout which is hallmark of the Lonely Planet Travel Guides. There is a terrific section on shopping in the marketplaces and "where to eat".
Be prepared for British English and terminology, and for metric measures. Prepare to locate items such as 500g of drained vine leaves and 250g of puff pastry and convert measurements from a table on the back cover. Not difficult, just inconvenient.
But the most annoying aspect of this book was the writing. Frequently I would find myself having to read sentences two or three times to determine what was being conveyed. Such as the author's saying that the Turks "have been noodling for some time" (meaning making pasta) ... or describing losing one's appetite as a "tummy plummet". He describes baklava as the "swooniest sweet thang". Men were described as "blokes" or "mates" from time to time. Get ready for words like "groovy", "shebang", "squelchy", "munchies". Almost immediately I began to feel that the book was written by an adolescent. Note: A glance at the other four seemed to avoid the weak attempts at humor).
In fact, all of the Lonely Planet Food Guides have been written by people who have authored earlier Lonely Planet TRAVEL Guides and therein lies the problem in my opinion. I would love to see these compact, well photographed, affordable books written by a food professional who is intimately acquainted with the culture, history and people of the featured country.
3 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Turkish Culinary Delights Even for the Non-Traveler 12 mars 2008
Par Ed Uyeshima - Publié sur Amazon.com
I took a road trip through Turkey several years ago and enjoyed having Turkish pizza (lahmacun) when the bus made a meal stop. Pizza there does not consist of the unique and sometimes absurd toppings one gets used to here with plenty of melted mozzarella and tomato sauce over a heavy crust. In Turkey, pizza is made up of a smaller and crispier round of dough covered in ground lamb, onion, chili, parsley and olive oil. It's a basic dish but very satisfying. As Australian-based food writer Dani Valent points out, the mark of a good Turkish cook is not creativity; it's skill. You don't experiment with what already tastes good. You just enact it to the best of your abilities. That's the philosophy behind Turkish cuisine.

Thanks to the author's zeal, Turkey comes alive through its food in this small tome, one of the many country-specific entries in Lonely Planet's series of fine, pocket-sized "World Food" books. Any traveler worth his or her salt knows the best and easiest way to get to the heart of a country is to experience firsthand the culinary delights that country has to offer. This book would be an invaluable guide to anyone visiting this surprisingly robust epicurean center as she covers the vast landscape of food and drink there. Valent moves fluidly from the culture and history of Turkish cuisine through the staples and specialties you would find in a Turkish kitchen to the nuances of regional fare, whether it's the heavy influence of the sea in the Aegean and Black Sea regions or the wheat-based dishes of Central Anatolia.

I particularly like the sections that focus on celebrating with food and the delicacies you find in street kiosks. Obviously not all the food is meant to be savored by everyone, but this provides a comprehensive, easy-to-read guide to the variety of tastes and sensations to be experienced including a definitive culinary dictionary, a quick-reference glossary and useful phrases when you order food and drink there. Valent includes recipes for delicacies like chicken breast pudding and stuffed grape leaves, city maps highlighting favorite eateries, and special insets on highlights like Konya's whirling dervishes, Bosphorus fish sandwiches and of course, Istanbul's world-famous Spice Bazaar. If Valent's knowledgeable prose is not enough, the wonderful photographs should convince you. Whether you are visiting to Turkey or content as an armchair traveler, this is a guidebook worth seeking out.
4 internautes sur 5 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 The writing gets very old very quickly. 20 septembre 2005
Par Rachel Richard - Publié sur Amazon.com
This guide disappointed me on our trip to Istanbul. the pictures are good and it does provide a lot of useful information about the kinds of food available and the cultural food habits of the Turks. However, the writing is bad. If you don't mind bad writing, then buy the book. Here's a sample sentence:

"The Turkish version of the pizza parlour is a slice of heaven if you're after quick and tasty belly fuel".

On the next page, there is a reference to "a between meal carbo tweak" and then later, "McWhoppers", These phrases and made-up words get old quickly when you are trying to read more than a page or two at a time.

If this doesn't bother you, then by all means, buy this book. If it does, read up by checking out a Turkish cookbook and your guidebook (like LP's Istanbul guide).

I think the author was trying to have fun but it gets old quickly. Call me old-fashioned, but I think it is better to keep to words that are in the dictionary.
1 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 'Word Food Turkey' wins runner-up award 4 avril 2001
Par "jimmasters" - Publié sur Amazon.com
March 9, 2001. It's official! WF-T earns runner-up spot for Andre Simon Award. Lonely Planet was one of five runner-up winners in the food section of the Andre Simon Memorial Fund 2000 Book Awards announced in London last night. Its winner was World Food Turkey - competing against the likes of Nigel Slater who was the (overall) winner with Real Food and Rick Stein's Seafood Lover's Guide. WFT was described by the panel as 'excellent' and 'groundbreaking' in its approach to food travel writing.
2 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Short-listed for 'The Andre Simon Book Award' 18 janvier 2001
Par "jimmasters" - Publié sur Amazon.com
We are pleased to advise that our *World Food Turkey* in collaboration with Dani Valent has been chosen as one of the books short-listed for 'The Andre Simon Memorial Fund Book Awards 2000'. These awards have been established in the UK since 1978. One of objective of the Fund is: "to benefit the public generally in the fields of food and drink, and one of the ways in which the Fund tries to meet this objective is through its book awards". Winners from previous years include: Rick Stein, Ken Hom, Jane Grigson and Josceline Dimbleby . In 2000, *World Food Turkey* has been short listed alongside the company of: 'Appetite' by Nigel Slater (Fourth Estate) 'Cooking at the Merchant House' by Shaun Hill (Conran Octopus) 'Flavours' by Donna Hay (Murdoch) 'No Place Like Home' by Rowley Leigh (Fourth Estate) 'Pickled, Potted and Canned' by Sue Shepherd (Headline) 'Rick Stein's Seafood Lover's Guide' by Rick Stein (BBC)
The Andre Simon Memorial Fund will be staging a reception to announce the winners of the food and drink awards and the special commendation award. It will be held in London in March 2001, date and venue to be confirmed.
Jim and Perihan Masters
P.S. Come join us at the 'Learning Practical Turkish' website for more on the subject of Turkey, its language, and its food! j&p
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