Turkish cuisine yogurt, or wheat (often mashed) called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are: Turkish cuisine has a range of savoury and sweet pastries. Dough based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character
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,