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    Turkish Salads Recipes
    Unavailable
    Turkish Salads Recipes
    Unavailable
    Turkish Salads Recipes
    Ebook67 pages30 minutes

    Turkish Salads Recipes

    By Bryan Rylee

    3/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    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.

    LanguageEnglish
    PublisherBryan Rylee
    Release dateSep 19, 2014
    ISBN9781310370229
    Unavailable
    Turkish Salads Recipes
    Author

    Bryan Rylee

    The life of Bryan Rylee has carried him in many unexpected directions in search of his passion for new cuisine ideas. He has lived with the Basque people of Spain and France, sampling ethnic foods, and travelled the Mediterranean coast many times, writing ideas for new recipes. Bryan is well travelled, and has experienced many cultures and ethnicities. His latest journey took him deep into the countryside of Turkey, down unexplored lanes and away from tourist areas. He was in search of new culinary adventures, and interesting flavors to wow his taste buds. Turkey brought a fusion of far eastern tastes and North African kitchen treats. Istanbul had been a cornucopia of markets and outdoor restaurants, but the deep countryside was every bit as unique and flavorful.. Bryan is more than passionate for food. His voyage through world cuisine is an obsession that has no end. Up into Scotland and northern England, he has eaten perfectly prepared Haggis and blood sausage in pubs and castles. Far down to the islands of the Caribbean, Mr Rylee has sat on beaches at midnight and chewed through plates of spicy chicken coated in Jamaican jerk seasoning. His perspective of food spans the world and there's very little joint of meat or slice of vegetable that Bryan hasn't tasted. In Iceland, he was faced with Hakari, the near putrescent shark meat delicacy favored by locals. Bryan Rylee records his experiences and meetings with new cultures in his books, each illustrated by full-color pictures of ethnic food. He has learned much of the world in his journey. A trained chef, he was born and raised in San Francisco, California. It was the diverse ethnic selection of food in San Francisco, China Town in particular, that gave Bryan his love of food and his curiosity for other cultures. His culinary adventures are ongoing.

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