Introduction

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About
The Turks love to eat. Ask a Turk about his food and his eyes light up as he warms rapturously to his theme. It’s not the dish that matters but the taste, the smell, the passion, the pleasure.
That pleasure is reflected in the dazzling arrays of fruit and vegetables proudly displayed in the markets; it is in the smile of the fishermen cooking their catch in small boats bobbing at the edges of the Bosphorus; it is radiant in the hospitality of deepest Anatolia; and it grows strong in the natural wealth of the land.