Turkish cheeses have attracted little attention and most are virtually unknown outside of Turkey's borders. The Treasury of Turkish Cheeses entices cheese out of hiding and introduces fifty regional and local varieties. For the first time, these are put on the gastronomic map, with their origins, tastes and flavours examined in detail. Rural peoples and migrating families embody a lifestyle on the wane and for many of these cheese making represents their livelihood. They feature proudly and prominently. Colour photographs bring Turkish cheeses and cheese makers to life Combining history, practical details, and a lively gourmet's eye for realism, The Treasury of Turkish Cheeses is a unique culinary treasure that adds a fourth dimension to Turkish culture.
Boyut YAYIN GRUBU