Turkish Cooking: A Culinary Journey Through Turkey
We immerse ourselves first in a dozen & quot; Traveler's Tales& quot; 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.
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