141 pp, color figures, pb, in English.
The book includes 77 traditional recipies of the Turkish cuisine
grouped as Çorbalar (Soups), Mezeler ve Salatalar (Mezes and Salad), Yumurtalar (Eggs), Zeytinyağlılar (Olive Oil Dishes), Sebzeler (Vegetables), Et ve Tavuk (Meat and Chicken), Köfteler (Meatballs), Balıklar (Fish), Pilavlar (Rice Dishes), Hamur İşleri (Pastry), Tatlılar (Desserts).