Turkish cuisine of early Central Asian Turks. The combination of domed metal sač and oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in "su böreği", or 'water pastry', a salty baklava-like pastry with cheese filling), güllaç and baklava. Börek is the general name for salty pastries made with yufka (a thicker version of phyllo dough), which consists of thin layers of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as "Tatar böreği") is fried and stuffed with minced meat. Kol
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,