The Turkish Cookbook: Regional Recipes and Stories

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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 Review from The Washington Post - Demystify One of the World's Great Cuisines - The Turkish Cookbook

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. 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 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 Ozcan Ozan, a thirty-year experienced chef who grew up in Turkey. Before coming to Boston and attended the Cordon Bleu cooking school in Paris, he cooked professionally in Europe and Turkey until he became executive chef. 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.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.

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....

Publishers Text

Right after we bought the book, we decided to put it to the test. We made a fresh herb pilaf, a pear kebab, almond rice pudding, lahmacun and sour okra. All recipes were new to us. We had eaten similar foods before, but never these. Since most dishes didn’t contain a photo that did involve some guess work. However, all in all, the recipes turned out well. Besides, he is the author of Mighty Spice and Mighty Spice Express. Readers can find his recipes in several famous publications and on TV programs in both the UK and the US. The Essential Middle Eastern Cookbook: Classic Recipes Made Easy 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.

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. 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.

The definitive cookbook of hearty, healthy Turkish cuisine... Thoroughly showcases the diversity of Turkish food."― Edible Hawaiian Islands 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. 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. Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer.

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!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. Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman