The Turkish Cookbook: Regional Recipes and Stories

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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. About the Author:The author of this cookbook is Selin Kiazim. Inspired by her Turkish-Cypriot heritage, which focuses on communal eating, she developed her love of cooking at an early age. She opened Oklava with her business partner Laura Christie in London’s Shoreditch in November 2015. Learn more about her at www.selinkiazim.com. Tree of Life: Turkish Home Cooking 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. Ever succeed in introducing a new world of tastes in the classic A Book of Middle Eastern Food, Claudia Roden now revisits the three countries with the most exciting cuisines today as Morocco, Turkey, and Lebanon and record it in Arabesque.

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. 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.Musa Dagdeviren is the most acclaimed chef in Turkey and the author of The Turkish Cookbook. He runs three successful restaurants in the heart of Istanbul, and a foundation devoted to rediscovering Turkish culinary heritage. In this latest offering, Musa shares the culturally rich foods of his homeland, with dishes deeply rooted in the Mediterranean and Middle Eastern traditions. In the 80’s he opened up his first own restaurant, Çiya. This restaurant grew over time, opening up new concepts in the same street and owning their own farm for their produce. He has not limited himself to one type of Turkish cuisine. Instead, he strongly believes that all the different heritages, Azeri, Georgian, Turkish, Aarabic, Armenian, etc. should all be served together. Food is what should bring people together, not push them apart. Chef’s table 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 We've referred to Daĝdeviren as "Master Chef of Turkey", and now... you'll be able to try 550 of his recipes."― Food & Wine Online And it is economical. For example, they will never put a roast on the table. Instead, Turkish cooks will take a pound of meat and mix it with vegetables, grain, rice or lentils, and it will feed six to eight people." read more....

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 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. 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. 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 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/KUSFBecoming 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. Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer. In Turkish cooking, there are no unusual ingredients. You can go into any supermarket in this country and find what you need to make very easy Turkish dishes." 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

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. Healthful and tantalizing, simple and delicious, Turkish cuisine is well on its way to becoming the next big trend in cooking as more and more attention is being paid to it as the original Mediterranean diet From a country rich in culinary traditions comes an exhaustively researched, written and photographed book."― The Sunday Timesthe recipes are good, authentic AND it offers advice and info — everything you’d want” – OxfordWillows The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes." Impressive [and] comprehensive... The breadth of the work is astonishing... This outstanding, deeply researched investigation works as both a cookbook and guide."― Publishers Weekly