1 ?eker - Sugar 2 Noebet ?ekeri - Sugar Candy 3 Peynir ?ekeri - Pulled Sugar 4 Kudret Helvas? - Manna 5 Confectioners and Confectionery Shops 6 Sugar Sculpture 7 Akide - Boiled Sugar Drops 8 A??z Miski - Musk Lozenges 9 Misk - Musk 10 Badem ?ekeri - Sugared Almonds 11 ?erbetlik ?eker - Sherbet Sugar 12 Macun 13 Cevirme - Fondant 14 Recel - Preserves 15 Helva: Home-made varieties 16 Helva: commercial varieties 17 Keten Helva - Pi?maniye 18 Helva Sohbeti - Helva Parties 19 Sucuk and Koefter 20 Pelte 21 Lokum - Turkish Delight 22 Gullac 23 Baklava 24 Kaday?f 25 A?ure 26 Sutlu Tatl?lar - Milk Puddings 27 Zerde 28 Dondurma - Ice Cream Bibliography Index
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.
Mary Isin has lived in Turkey since 1973. She has translated over 150 books on Turkish history, culture and archaeology and in 1983 she started researching Ottoman cuisine and learnt Ottoman Turkish so as to be able to read old cookery books. She is the author of The Turkish Kitchen and a forthcoming encyclopaedic dictionary of Ottoman cuisine.
"Mary Isin has written an amazing work about every kind of Turkish confectionery, pastry, pudding, preserve and ice cream. The recipes are historic ones and the introduction and background text provide a fascinating insight into the Turkish past and the culture that created what is at the heart of one of the richest cuisines. I found it riveting." - Claudia Roden; "The Turks have been famous for their sweet tooth since the days when so many confectioners worked at the Topkapi Palace that they had their own mosque. Sweets permeate Turkish life. Mary Isin has gathered a mountain of information on this rich subject - recipes from the Middle Ages to the present, science, history and folkways. It's a sweet read." - Charles Perry, food historian; "A fascinating and informative exploration of the role of sweetness in Turkish culture over the centuries. " - Laura Mason, food historian and author of 'Sugar-plums and Sherbet'; "Mary Isin has penned a masterpiece in its field. This is a dizzying book that carries us into daily life, social life and the world of customs and traditions." - Selim Ileri, Zaman