The traditional Turkish dishes featured in this book make use of a variety of beans, grains, fresh fruits, vegetables, herbs and, of course, yoghurt (one of Turkey's most important contributions to international cuisine). A history of Turkey's culinary traditions accompanies the 187 recipes, as well as glossaries of commonly-used ingredients and Turkish cooking terms.
Nur Ilkin, wife of former ambassador of Turkey to the United States learned the secrets of Turkish cookery from her grandmother. She and her husband are now back in Turkey, where she works with the Executive Committee of Turkey's Foreign Ministry Wives Association. Sheilah Kaufman, a frequent guest on TV and radio programmes, is a cooking instructor, food writer and author of over 22 cookbooks.