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

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. Review from The Washington Post - Demystify One of the World's Great Cuisines - The Turkish Cookbook The definitive cookbook of hearty, healthy Turkish cuisine... Thoroughly showcases the diversity of Turkish food."― Edible Hawaiian Islands 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!

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But more than just recipes, this book will show you different ways to use ingredients like meats, poultry, and fish. It also emphasizes the use of vegetables and whole grains in a plethora of hearty and home-cooked family staples. And besides all this, the book spends time exploring the country’s dynamic cultural heritage, with an introduction dedicated to he vast culinary history of Turkey. the recipes are good, authentic AND it offers advice and info — everything you’d want” – OxfordWillows 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 Using only the healthiest and freshest ingredients-from fresh fruits and yogurt to vegetables, fish, poultry, and meat - the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. In areas where fish, meat or poultry weren't available, cooks created outstanding recipes that utilized grains, pulses, and vegetables. Since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare.

A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C 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 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.Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman 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. For every traveler, exploring the cuisine is an indispensable part of the journey, helping them enjoy the culture and life there. Similarly, when visiting Turkey, people will find something delicious to eat in every corner. Surrounded by seas and spread across two continents with one foot in Europe and one in Asia as Istanbul, Turkish cuisine varied following geography and influenced by East and West fusion. Therefore, if you might just know about popular Turkish dishes like kebabs, these 10 Turkish cookbooks listed in this article will open a new gateway to this robust heaven of food. The Turkish Cookbook Based on the memoir Anatolian Days and Nights as the pioneer, Tree of Life introduced more than 100 accessible recipes inspired by Turkish food traditions found in the authors’ travels. All these adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques. The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes."

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. Impressive [and] comprehensive... The breadth of the work is astonishing... This outstanding, deeply researched investigation works as both a cookbook and guide."― Publishers Weekly 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. 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.

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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. There are many cookbooks that explore Turkish food, but Musa Daĝdeviren... Takes it a step further... This is clearly a definitive guide to Turkish cuisine."― Eater 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. From home-cooked meals and summers spent in North Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking in London, this cookbook will let you feel different experiences through each dish.

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 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 - cuisine. Turkish cuisine is a mosaic, a colorful cuisine 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. Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world. 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.

With this book, you are better forgetting greasy late-night doner kebabs but trying the Iskender kebab from the city of Bursa in Northwest Turkey that is filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Divided into chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, and Drinks, everyone can celebrate delicious Turkish dishes with full of exciting flavors and inspiring ideas. Passionate about Turkey food, John Gregory-Smith brings in Turkish Delights the best of the country’s traditional food with 100 regional dishes giving each one his simple and modern spin. 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