A Culinary Journey Through Turkey
Publication Date: May 1996
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We immerse ourselves first in a dozen "Traveler's Tales" describing the Robertson's experiences--clambering among Lydian rock tombs, taking a ferry up the Bosporus, exploring the ancient cities of Ankara and Istanbul. These adventures entice us into the second part of the book, which presents classic Turkish dishes--such as Fried Mussels, Stuffed Grape LEaves, Ciscassian Chicken, Raki Shrimp with Feta Cheese, and Baklava.
About the AuthorCarol Robertson has traveled extensively in Europe, Asia and Africa, both professionally and for pleasure. She is an artist and teacher and makes a home in Juno Beach, Florida.