This is no ordinary cookbook. Some of the world's great chefs have come together here to share their favorite Turkish recipes. Sample Nigella Lawson'shummus with seared lamb and toasted pinenuts, Huseyin Ozer's almond cake, Antony Worrall-Thompson's freshwater trout, Claudia Roden's yogurt soup, or Gary Rhodes' Turkish delights. Not only are there classic Turkish recipes forfalafel, kebabs, andbaklava, but there are also wonderful introductions to the famous wines,raki, and coffee that complement these dishes, from a cuisine that has been refined since ancient times. Contributors include Nevin Halici, Ainsley Harriott, Nico Ladenis, Nigella Lawson, Anton Mosimann, Huseyin Ozer, Gary Rhodes, Claudia Roden, and Antony Worrall-Thompson. Experts on regional cuisine like Osman Serim, Mehmet Yalcin, and Sami Zubaida offer much food for thought as well, lending insight into various -aspects of Turkish cuisine.