The Turkish Cookbook: The Culinary Traditions & Recipes from Turkey

Product Information

One of our favorite sections is the chapter dedicated to authentic and elaborate Turkish dinners and lunches using four distinct seasonal menus. The authors offer a range of authentic recipes from across the Turkish landscape that can be easily made in kitchens worldwide, including some well-known dishes such as lamb kofte, eggplant moussaka, and baklava. For example, in the introduction, the authors describe how Somer’s grandmother taught him how to cook traditional Turkish dishes by never using a recipe book but rather relying on her intuition and skill. And the author has gone a step ahead to mark recipes as vegetarian, gluten-free, one-pot, quick, dairy-free, or with five ingredients or fewer. Turkey’s unique food traditions come to life in the stories and recipes found in the best Turkish cookbooks.

Home cooks looking for incredible Turkish recipes that don’t require hard-to-source ingredients and a visually rich cookbook. Author Ozcan Ozan offers over 150 delicious and authentic recipes that are perfect for anyone interested in Turkish cuisine. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. As you will learn from Claudia’s review below, Refika’s ‘Cooking New Istanbul Style’ book is written in both Turkish and English and sold out in no time at all.Turkish-born chef and Australian restaurateur collaborates with food scholar David Dale to tell the stories of Turkish cuisine in their cookbook Anatolia: Adventures in Turkish Eating . While traveling through Turkey, exploring authentic and local Turkish food, we were struck by the diverse regional specialties. Considered the definitive cookbook of Turkish cuisine, chef Musa Dağdeviren is best known for his efforts to preserve Turkish recipes.

It will have 550 recipes (covering all regions) and 120 full-color photographs of finished dishes with stunning tableware, plus scenic atmospheric images of Turkish landscape, environment, markets, and people. Claudia the founder of Seasonal Cook in Turkey recently wrote up a review on a Turkish cookbook created by Refika Birgül.From a leading authority on Turkey’s regional cuisine, this is one of the best Turkish cookbooks to get. If using regular cucumbers, I recommend scraping out the soft centre, as this is usually mushy and flavourless, doing your cacik no favours.

It has 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava. You’ll also find an appetizing array of salad, dips, and mezze platter recipes with grains, olive oil and yogurt.

At Dağdeviren’s restaurants in Istanbul, he’s managed to hold on to these older traditions, while elevating the place of simple, regional foods. Since it’s a simple recipe, the quality of the ingredients are paramount to getting the best results. I therefore recommend adjusting the amounts in the recipe according to your own judgement, keeping in mind that the garlic should be noticeable, but subtle. He has traveled the country to try and learn the Turkish cuisine and ensure those traditions do not get lost. 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.