Turkish Kitchen Today.

stanbul Matbaası: Nuruosmaniye Caddesi, 1967.

Small octavo (20.5 x 14 cm.), xxviii, 163 pages. Illustrated with black & white photographs. Text in English. FIRST EDITION. An interesting cookbook of Turkish recipes assembled by Chef Ilyas Erturk of the Buyuk Efes Hotel. He represented Turkey at the London International Hotel and Catering Exhibition of 1966 and was awarded first prize. The first part of this book contains testimonials from Turkish officials, praising Erturk for his work in London or at the Buyuk Efes. The testimonials are accompanied by grainy photos of the Chef with the functionaries. A short description of five hundred years of Turkish kitchens follows. The recipes are arranged into sections of: Soups, Fish, Eggs, Meats, Poultry, Giblets, Vegetables, and Puddings. Text block somewhat age-toned; small stain to front free endpaper. In publisher's light blue cloth. Dust jacket is worn and chipped at the spine. Very good in a good only dust jacket. With the bookseller ticket of Einhorn Maxwell Books. [OCLC locates eleven copies].

Price: $35.00

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