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Review of "Vegetarian Turkish Cooking"

By Carol Robertson
Frog Ltd, 2001
Review by Christian Perring, Ph.D. on Jul 11th 2003
Vegetarian Turkish Cooking

This excellent cookbook starts out with a description of the author's visit with her husband to Turkey.  Unusually, the first 77 pages give details of the trip, accompanied by black and white photographs of some of the scenes she describes.  The rest of the 250-page book is devoted to recipes, which are mostly simple and delicious.  The food is often very similar to Greek and middle eastern cuisine, and uses plenty of feta cheese, olives, lemon juice, yogurt, eggs, and fresh herbs.  There are some of the standards here -- hummus, baba ganouj, stuffed grape vine leaves, sis kebabs, and baklava, as well as some less familiar dishes.  Robertson includes meatless versions of some other standards, substituting soy "meat" which may not appeal to all vegetarians.  There are plenty of salads and soups which are perfect for summer eating.  The recipes are clear and easy to follow.  Since most only use a short list of ingredients that are readily available from good supermarkets and health food stores, the meals are quick to prepare.  The index is fairly thorough, although it does not list meals under their well-known names -- for example, there's no entry for "hummus," but you will find it under "chick peas, mashed."  If you are looking for healthy refreshing easy meals to cook in the heat of the summer, this book could be a great source of ideas. 

 

© 2003 Christian Perring. All rights reserved.

Christian Perring, Ph.D., is Chair of the Philosophy Department at Dowling College, Long Island, and editor of Metapsychology Online Review.  His main research is on philosophical issues in medicine, psychiatry and psychology.

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