A COOKBOOK OF TURKISH CUISINE FOR WESTERN TASTE
Food preparation and the different schools of cuisine were one of the things Elizabeth waned to learn in Turkey. Here was a taste and style of food quite different than that which she had grown up with in the United States.
She also wanted to be able to cook some of her favorite dishes by substituting locally available alternative ingredients. Being a creative person, she decided to fuse East and West, not only for practical reasons, but also because she felt that it was not a prerequisite to leave behind all Western tastes and accept all the Turkish tastes as-is. The resulting dishes were tested on unsuspecting guests at lavish banquets she hosted. Thankfully, the dishes were much enjoyed and appreciated for their unique flavors. With time she began teaching classes on Turkish Cuisine, which finally led to her decision to document everything in this book.
The book contains traditional Turkish recipes but with small changes made to suit the palate of the West. These changes in taste and shortcuts for the old and difficult methods of preparation are all explained in the book. For the original ingredients, a U.S. alternative is shown. A book which has sold over 1,000 copies and a very easy guide to follow.
