Are you looking for a complete Polish And Turkish cookbook?In this 2 books in 1 by Adele Tyler you will learn how to prepare over 150 recipes with traditional dishes from Poland and Turkey.In the first book, Polish Cookbook, you will discover 77 recipes for traditional Polish food.Located in between the Central Europe and the Nordic Countries, Poland is land rich of history that lived in depth every major turnaround in the European scene across the centuries.As it happens for every country with such history - another notable example would be Italy - also the culinary landscape is rich of contamination and in many Polish dishes is clear the touch given by one cuisine or another.The Polish cuisine is rich and high in calories, similar to Nordic Countries and Russia, given the extreme temperature that can be reached during winter. Summer, though, is warm enough in a perfect Central European style, allowing to add into the menu several fresh dishes, vegetables and cucumbers.The most famous dish is surely Pierogi, the Polish dumplings well known worldwide, but from chicken soups to cabbage rolls, pancakes and delicious cookies, the traditional recipes from Poland will not disappoint you.In Polish Cookbook by Adele Tyler Blanc you will learn:70 recipes for preparing at home tradition Polish recipes70 recipes easy to make with ingredients that can be found in the local supermarketsHistory and traditions of polish cuisineIf you want to explore a new way of cooking coming directly from Europe, this cookbook is for you.In the second book, Turkish Cookbook, you will learn how to prepare traditional and modern Turkish recipes.It is easy to think about kebab - or kebap, you will learn more about that later! - when Turkish cuisine gets into the conversation. Unsurprisingly though there is a wide world of flavors behind the most icon Turkish dish. The Turkish cuisine is definitely not only kebab, but it has several dishes that are a strong statement of integration between mediterranean, balkans and Middle Eastern’s influences.Even within Turkey itself, the cuisine has different twist. In Istanbul, Bursa and the rest of Asia Minor region it has inherited many Ottoman elements, such as usage of vegetables, stews and stuffed dolmas. In the Black Sea region instead the fish is prevalent. In the Southeast kebab and mezes, along side dough based desserts, are the key of the local nutrition. Mediterranean influence is strong on the coasts, with wide usage of olives, olive oil, rice, bread and vegetables.Back to kebab, there’s a slight difference between “kebab” and “kebap”, but it doesn’t involve the ingredients, while more the region. If “kebab” is strictly Turkish, “kebap” is a variant that is more easily found in Medina or Damascus.In Turkish Cookbook by Adele Tyler you will find:Over 77 recipes for Turkish traditional foodHistory of traditional Turkish foodHow to prepare kebab at homeKebab recipes cookbookEven if kebab will hardly become an healthy dish, prepare it at home grants a better dosage of the ingredients and along side dozens of other tasty dishes, you will impress family and friends with original and entertaining recipes.Scroll up, click on buy it now and get your copy today!
