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

Spending time traveling extensively throughout Turkey and the Middle East to research recipes and gain inspiration for their popular cafe and bakery-Sofra, the two authors have not disappointed readers with 100 recipes showcasing modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory.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. 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 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 The Turkish Cookbook is just like our trip! In this book, you will embark on a journey throughout Turkey without leaving the comfort of your kitchen. We already tried some of the recipes in this book, and we can tell you that they are pretty authentic. They are easy to make with straight forward instructions. Alongside each recipe, you will find useful icons indicating vegetarian, gluten-free, and dairy-free options, as well as recipes with five ingredients or fewer. 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 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. 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. The photographs were the only thing disappointing in this book. Some photos are just boring to watch, without the whoo factor that we’re used to seeing in other Phaidon Books. Besides this, we would love to see more photos of the final dishes. In some cases, especially when you don’t know the recipe, a photo would be useful.

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 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. Musa Dağdeviren is chef-owner of Ciya Sofra. He was born in Nizip, Gaziantep in 1960 and started working in his uncle's bakery when he was 5 years old, until 1977, when he moved to Istanbul and started to work with his uncle as a cook, responsible for the wood burning oven. He learned to make kebabs and appetizers in the Istanbul and Gaziantep styles and developed his experiences on kebab and pide. After more apprenticeship and his military service, he returned to Istanbul and worked as the master cook of kebab and appetizers in a few restaurants, and also worked in a bakery. In 1987 he opened Ciya/Kebap-Lahmacun, and in 1990, Zeynep Caliskan, who would later become his wife, joined the Ciya family. Musa’s experiences and his further research enriched the kebab menu containing a list of 100 items. He also created the first vegetarian lahmacun and kebab. In 1998 he opened Ciya Sofra, where he created a unique menu with the local food, desserts, and drinks of a vast area. In 2001 he started another kebab restaurant, Ciya Kebap II. In 2005 Musa and Zeynep established Çiya Publishing Company and started to publish a semi-academic quarterly magazine called Food and Culture. They have now published five books and three translated books. In 2018, Netflix’s Emmy Award-winning program Chef’s Table featured Musa in Season 5. His first cookbook in English, The Turkish Cookbook, contains 550 recipes and was published by Phaidon in April 2019. Musa and Zeynep established the Çiya Foundation 10 years ago; it produces research and projects in relation to food and drinks culture. 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. We LOVE a good kebab though it's not something we normally make at home, but now that Musa Dagdeviren (who you may have seen on Chef's Table) has released The Turkish Cookbook, it's something we're going to be doing more often..."― London on The Inside

Extraordinarily beautiful, Phaidon's The Turkish Cookbook, by Musa Dagdeviran, trumpets the diversity of the cuisine. Recipes range from little known gems, to popular favorites, like pistachio baklava."― Campus Circle 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. Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman

From a country rich in culinary traditions comes an exhaustively researched, written and photographed book."― The Sunday Times 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. Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer. 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 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.

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.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. 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 A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine Online 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] The Turks were culinary plunderers. Where ever they conquered, they went looking for the best ingredients and the best recipes."