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Turkish Salads Recipe

Turkish food,among the top three best cuisines, Alongside the French and the Chinese, offers true culinary experience that will be more than just good food, because like most ancient cosines, Turkish Cuisines showcase a depth of history and culture.If you are looking to delve into the experience of Turkish cooking,This book is the best place to start.Focusing on salads recipe, where most amazing meals begin, you uncover secrets that will color and flavor to your life.

Paperback: 74 pages

Publisher: CreateSpace Independent Publishing Platform (October 12, 2015)

Language: English

ISBN-10: 1517787645

ISBN-13: 978-1517787646

Product Dimensions: 6 x 0.2 x 9 inches

Shipping Weight: 5.8 ounces (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)

Best Sellers Rank: #1,675,395 in Books (See Top 100 in Books) #59 in Books > Cookbooks, Food & Wine > Regional & International > European > Turkish #348 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > Salads #1737 in Books > Crafts, Hobbies & Home > Antiques & Collectibles > Antiques Care & Reference > Reference

This book needs some serious work on English basics. The author sometimes capitalizes words at the beginning of phrases within his sentence, making them look like new sentences or bad poetry. For example: “No part of this bookMay be used or reproduced in any matterWhatsoever without permission in writing fromThe author except in the case of brief quotationsEmbodied in critical articles or review.”The author also sprinkles misspelled words throughout the book, though sometimes he employed an overactive spell-checker and ended up with “cosines” for cuisines, and “skilled” for skillet. Sometimes he left out words entirely like “you uncover secrets that will color and flavor to your life.” The first chapter reads like a poorly written advertisement, and gushes on and on. “Every spoonful you take, you will be experiencing paradise…” That’s only if the reader can make heads or tails out of the recipes, as some of the instructions don’t quite make sense. “Place ground bulgur in a bowl and boil it until the bulgur grains are soaked.” One usually doesn’t place something in a bowl to boil it nor is soaking the usual result of boiling. The last instruction in another recipe is: “Now get the remaining red cabbage, keep it with the vinegar water so that it does not spoil and then wait until it is good and ready to be used.” How do we know when it’s “good and ready?”I found his lack of explanation of terms disconcerting as well. The first recipe calls for rocket leaves and gem lettuce, which gave me mental images of sleek rockets taking off for outer space in a shower of metallic leaves and lettuce made of emeralds. I had to look to the internet for edible explanations.

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