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Informationen zum Autor Mary Isin has lived in Turkey since 1973 and started researching Ottoman cuisine in 1983. She is the author of a Turkish cookery book! an encyclopedic dictionary of Ottoman cuisine and a transcription of an Ottoman cookery book as well as many articles on food history. She is also editor of A King's Confectioner in the Orient and an eighteenth-century Turkish dictionary of Persian culinary terms. Klappentext A history of Turkish sweets, which links the culinary history of Turkey to its social, political and religious life, and includes over 70 authentic recipes. The first study of Turkish confectionery ever to be published, Sherbet and Spice offers a rare look at the evolution of sweets from the non-European angle, based on many Turkish sources little known outside Turkey that lend a new dimension to the subject. Zusammenfassung The first study of Turkish confectionery ever to be published, Sherbet and Spice offers a rare look at the evolution of sweets from the non-European angle, based on many Turkish sources little known outside Turkey that lend a new dimension to the subject. Inhaltsverzeichnis 1 ?eker - Sugar2 Nöbet ?ekeri - Sugar Candy3 Peynir ?ekeri - Pulled Sugar4 Kudret Helvas? - Manna5 Confectioners and Confectionery Shops6 Sugar Sculpture7 Akîde - Boiled Sugar Drops8 A??z Miski - Musk Lozenges9 Misk - Musk10 Badem ?ekeri - Sugared Almonds11 ?erbetlik ?eker - Sherbet Sugar12 Macun13 Çevirme - Fondant14 Reçel - Preserves15 Helva: Home-made varieties16 Helva: commercial varieties17 Keten Helva - Pi?mâniye18 Helva Sohbeti - Helva Parties19 Sucuk and Köfter20 Pelte21 Lokum - Turkish Delight22 Güllaç23 Baklava 24 Kaday?f25 A?ûre26 Sütlü Tatl?lar - Milk Puddings27 Zerde28 Dondurma - Ice CreamBibliographyIndex
