The Turkish Cookbook: Regional Recipes and Stories

Product Information

Interweaving with 150 of the most delectable recipes is history, stories, and her own observations. Whether they are new discoveries or recreating of classic dishes, all of them made even more accessible and delicious for today’s home cook by the author’s translation of the subtle play of flavors and simple cooking techniques. A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine Online Beginning with Istanbul with the fusion cuisine from the Mediterranean, the Middle East, and Asia, now they invite readers to an unforgettable adventure to the lesser-known provinces, boasting rich and diverse culinary traditions and opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. About the Author: The author of this cookbook is Ghillie Basan. He is the author of several cookbooks such as The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan, Vegetarian Tagines & Couscous, Mediterranean Cookbook, Tagines and Couscous, Moroccan: A Culinary Journey of Discovery (Food Lovers Collection) and so on. Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook About the Author:The author of this cookbook is Michelle Anderson. She is the author and ghostwriter of more than 30 cookbooks focused on healthy diets and delicious food. Michelle Anderson ever worked as a professional chef for more than 25 years in fine dining restaurants across North Africa and Ontario, Canada. Now she lives in Temiskaming Shores, Ontario, Canada. Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook]

This volume also includes an introduction showcasing the culinary cultural history of the country, insightful headnotes, stunning photography of finished dishes and atmospheric images evoking the beauty and diversity of the Turkish landscape, environment, markets, and people. Musa Daĝdeviren is an acclaimed chef featured in the Netflix documentary series Chef’s Table and the leading authority on Turkey’s unique food traditions. In The Turkish Cookbook, Musa introduces people to the world of vibrant, bold, and aromatic, Turkish food from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples as dips, pilafs, and stews.

Publishers Text

Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage. Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman The fresh, distinct, and flavorful of contemporary Turkish cuisine is the result of the evolvement through over five centuries of culinary tradition. Showing how to produce that exotic tastes and aromas of Turkish food in your own kitchen, The Sultan’s Kitchen offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. In this book, you are also equipped with knowledge about making a complete Turkish dinner with the beautiful dishes presented in the book’s images. Her passion for Turkish food and exploring its diverse culinary landscape shines through in her cookbook as she shares her personal stories of traveling throughout Turkey and learning from local cooks. About the Author:The author of this cookbook is Musa Daĝdeviren. He is a famous chef in Istanbul, where his three restaurants were located, including the first one named Çiya. Together with his wife, he set up and runs a foundation devoted to rediscovering Turkish culinary heritage and publishing his findings in a quarterly journal. Readers can find him featured in the international press and regularly lectures at food conferences and culinary schools. Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

For instance, readers will enjoy reading about her conversation with a retired teacher who introduced her to a recipe for patlicanli ekmek, an eggplant and beef sandwich popular in Gaziantep. Written by a journalist and photographer couple who have spent almost twenty years discovering the country’s very best dishes, Istanbul and Beyond is the most extensive and lushly photographed Turkish cookbook. Turkey has made an enduring contribution to the world's cuisine with its diverse and important gastronomic history and classic--simple yet rich in flavors--recipes. Turkish cuisine is a colorful mosaic, enriched by the recipes and techniques of many ancient cultures--Phoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greek--and the creativity of the cooks and the geography of the regions they lived in. In general, Turkish cuisine is "healthful and easy to prepare using readily accessible ingredients found in most American supermarkets or ethnic markets," the author says.About the Author:The author of this cookbook is John Gregory-Smith, who is a talented cook, recipe developer, and travel writer. He also works as an online editor for magazines eat.travel.live and Tesco Real Food and a journalist for Grazia online. This cookbook covers a wealth of regional and ethnic Turkish food that it's quite difficult to find recipes for elsewhere (or eat anywhere but in less-traveled parts of Turkey or in the author's Istanbul restaurant), but unfortunately it has a number of translation and editing issues -- some ingredients are mistranslated or translated strangely (e.g. 'sour cherries' for the fruit of the cherry laurel, or 'poppy seeds' for white/yellow poppy seeds, both of which are critical to the dish and hard to find in the west, though substitutable), ingredients are sometimes unspecified (e.g. '200g lamb' with no specification of cut or treatment), or specified inconsistently (e.g. "peppers", "chillies", "chiles", "sweet chiles", "hot chiles", and "hot peppers" all used inconsistently, leading to some confusion about sweet or hot peppers for a dish); there are also a few typo errors (e.g. swapping tomato and pepper pastes). If you read Turkish & can compare recipes, this is fine; otherwise be wary! Each recipe in this book is fun for everyday eating and entertaining. With a primer on essential ingredients and techniques, readers will feel being transported to the markets and kitchens of the Middle East. Review from The Washington Post - Demystify One of the World's Great Cuisines - The Turkish Cookbook Daĝdeviren investigates the extensive world of Turkish food with 500 recipes featured in a book that is designed to be a core title: encyclopedic and authoritative."― Library Journal

The subsequent recipes (of which there are plenty!) are laid out simply and clearly and most don’t require that many ingredients at all (although some do contain ingredients that are less common outside of turkey). Instructions are short, but clear and again each start with a few lines of introduction stating whether it’s a winter or summer dish, where it’s one for daily life or special occasions. Again, it is what makes this book come to life and it makes you feel like you’re learning about Turkish food and not just getting a recipe. Each section starts with a short introduction which helps you understand where this type of food fits into Turkish culture. When is it eaten, how does it vary between regions, etc. These introductions are what makes the book more than just a cookbook it. It’s also about culture and history. Moreover, this volume also includes an introduction showcasing the country’s culinary history exemplified by stunning photography of finished dishes and atmospheric images that light up the beauty and diversity of the Turkish landscape, environment, markets, and people. A disclaimer: this isn't a book that tries to Westernize Turkish recipes into fun, blog-worthy bites with quirky names that sidestep umlauts and unfamiliar sounds... It is an exhaustive, almost encyclopedic manifesto of nuanced, regional Turkish cuisine... A book that savors culinary history instead of rushing through and condensing it."― KKUP/KUSF Becoming friends after finding the same common in love for Turkish food, the two authors had been accompanied together in a cultural adventure tour of Turkey that spanned ten years. Returning from this journey, they decided to call upon Anatolia’s flavors not just by cooking meals every day for friends and families but incorporating in writing a recipe book.Collecting recipes from several objects such as village home cooks, community bakers, café chefs, farmers, and fishermen, the author has brought up a unique collection of authentic, easy-to-follow recipes that many of them have never before been published in English. Impressive [and] comprehensive... The breadth of the work is astonishing... This outstanding, deeply researched investigation works as both a cookbook and guide."― Publishers Weekly He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad. Oklava: Recipes from a Turkish–Cypriot kitchen

With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Celebrating the culinary delights of this area in a way no cookbook has done before, Oklava: The Cookbook brings up recipes that all simply come from the “rolling pin” of the author’s grandmother.A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C recipes of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix documentary series Chef's Table This book offers a delicious blend of both traditional recipes and modern Turkish recipes, ranging from comfort food like lentil soup and pide to exotic dishes like marinated lamb with almond puree. This definitive cookbook encompasses all regions of Turkey with its vast variety of culinary influences. It is filled with stunning photographs of beautiful dishes, inspiring people and places, as well as the cultural and culinary history of Turkey."― Leite's Culinaria