Turkish cuisine böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region. Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a
A History of English Food won had they been fought by soldiers from a destitute nation." (page 41) Each chapter is opened with a monochrome illustration from its period, with a detailed caption. There are 32 pages of colour plates illustrating famous cookery writers such as Robert May and stages of English cuisine such as "The 1950s kitchen". Page numbers refer to the first English edition. "A History of English Food" was described by "The Independent" as "richly informative" and "surely destined for classic status". The reviewer noted that she had seen badger hams on the bar in the West Country pubs of her childhood,