When Milk Sleeps: Turkey's Cheeses

464 sayfa. 22x28 cm
“Behind every cheese there is a pasture of a different green under a different sky”, Italo Calvino once wrote… It almost seems as though these words were written with regard to the hundreds of cheese varieties produced, for the most part through traditions perpetuated for millenia until this day, all across Anatolia. Although we might not always be aware of it amid the rumpus of everyday life, Turkey possesses a lavish cheese culture to boast of.

Across the pages of this book, Artun Ünsal first delves into the historical developments that led to the emergence of cheese in Anatolia, before detailing every possible extant cheese variety and production technique region by region, and eventually chronicles dishes and desserts unique to Turkish cuisine, whose preparation involves cheese as a backbone ingredient.

The culture of dairy products boasts an extensive history in our country, a land rich in natural beauty with its abundant plains, mountains, sheep, goats, cows and dairy farms

Kategori: Diğer & Çeşitli > Yemek Kitapları