The Turkish Cookbook Hardcover – Illustrated, April 1, 2019

When friends visiting Istanbul ask me where to eat, I send them immediately to Musa Dağdeviren's restaurant Çiya. I've been waiting for a very long time for a cookbook to appear in English that does justice to the food in Turkey - this is finally it.The thing about food in Turkey is that home cooking can be quite different than what you find at most restaurants in big cities, or for that matter what's known internationally as the "national cuisine" of Turkey - which in the estimations of a lot of people I've met abroad is little more than döner kebap. In fact, regional cultural and culinary variation is huge in Turkey, owing to millennia of influences from different neighbors, religions, trade partners, waves of immigrants, fertile grounds and many climates (allowing a larger variety of ingredients). For years, Çiya served recipes direct from the homes of families living all over Turkey - just like it's made traditionally in that specific location. Musa is not only a chef but also a kind of food anthropologist. Motivated by a worry that regional food culture is in danger of being lost forever, he has travelled over the years to many towns in Turkey and meticulously documented their culinary secrets.This isn't a cookbook, it really is something of an encyclopedia. It's Joy of Cooking / Larousse Gastronomique sized. It's about 500 pages and more recipes than that - a steal for the price. There are some gorgeous pictures in the book, but that is definitely not the main focus - no space wasted on lavish pictures of intermediate steps. The recipe text can be sparse for a beginner though descriptive enough if you have some cooking experience. The recipes range in difficulty from sub-30 minute to extremely involved. There's often a few notes on the cultural origins or context of the recipe. The ingredients are laid out in a very clear and standardized way, in both weight and volume measures, which I appreciate very much. The recipes are also categorized into dairy free, vegan, vegetarian, one-pot, quick, etc etc. I'm relieved to see that the translation is good, because quite often a lot of the terminology can get butchered. The index at the end is comprehensive, and you can search for recipes by ingredient, which is very helpful.The recipes are accurate - if a recipe is made using clarified butter, that's what it says and you're not going to get bullshitted about it or get some oversimplified version. You can choose whether you want to take a shortcut or not. My litmus test is usually the "rice pilaf" recipe, which is absolutely NOT merely adding rice and water to a pot - here they describe all the details and variations I know, and on top of that there's a whole section of rice-based dishes, to shame an entire generation of cookbooks.A lot of Turkish food is what I like to call "accidentally vegetarian" - it just so happens that the dish doesn't have any meat. Meat is definitely a big part of Turkish food, but there are 14 recipe chapters in the book and only one for red meat, one for offal, one for poultry, one for seafood. Of the remaining, more than half of them (eyeballing here) are marked vegetarian, which makes this a great choice if you are too.The recipes themselves are absolutely brilliant. I'm over the moon to find almost every hard to find recipe I can think of, but being born and raised in Turkey, there is plenty in there that is unfamiliar even to me. I'm also happy to note that some favorites I recognize from the restaurant are in there too. Almost every recipe has some flavor or technique or detail or combination that is intriguing, and it's a great source of creative ideas for your own recipes too. In short, I think book is one of a kind and is a worthy purchase. Five stars easily.

WHERE HISTORY AND FOOD MERGES TO BRING THE MOST AUTHENTIC TURKISH RECIPES WITH INCOMPARABLE FLAVORSAs a native Turkish who was born and raised in Istanbul but also visited many corners of Turkey due to being pro athlete, I do have some greatly experienced and well trained taste buds. As a food enthusiast following and hearing about chef Musa Dagdeviren and watching him on netflix with his passion, expertise on most authentic Turkish food; I was finally ready to make a search to find some of his comments on specific recipes and the ancient recipes that not everyone knows or eats daily, recipes that requires to visit some places in special or have some grand parents, parents or great grand parents to cook for you. Thanks to master chef Musa Dagdeviren putting them together in one book and providing this basically Turkish Cooking Encyclopedia to the public. Amazingly prepared, well picked recipes, easy to understand and replicate with important details are in this great piece. Living here in states is quite challenging when it comes to cooking my mom's or grand mom's or even great grand mothers recipes, especially for my wife who is from the states. This was my surprise to her because she is great cook when it comes to mediterranean kitchen as on the side of American and Mexican dishes, she has been cooking bunch of Turkish recipes as she learned from my mom and some books I have got her including my great great grand mothers hand written family recipes.We are amazed and feeling lucky to have such a book like this where people native to their food and aware of their historic culture and blend them together to create the best insight and most authentic experience for others who are interested in.Go ahead and buy this monumental achievement, make yourself, your family, your ancestors and your taste buds happy and enjoy the most authentic food with history filled flavors. Trust me, who eats these from your cooking, they will ask for more and visit your kitchen again more than before.I HIGHLY RECOMMEND THIS BOOK OF HISTORY AND FLAVOR BLEND TO ANYONE WHO MISSES THEIR FOOD FROM HOME, CHILDHOOD and WHO INTERESTED IN EXPERIENCING TURKISH COOKING WHICH HAS MOST FLAVOROUS AND HISTORICAL BLEND.

The media could not be loaded. One of my favorite cookbooks. Every recipe I’ve made so far is amazing. I’ve made the bulgar wheat soup recipe probably 20 times in the last year because I’m just obsessed with it.

I was waiting so [im]patiently for this book to be published. I was really looking forward to seeing this book and the recipes. The book is beautiful. I like that it's a bit more of an old fashioned hard cover without a paper cover on it, but instead embossed. It looks like a book you could easily hand down generations. The recipes are nicely laid out, easy to read, and the directions easy to follow. I did see a few recipes that sounded good but had ingredients that I would not be able to get my hands on. That would be the downside that I can see to this. Each recipe also has a little intro that may say where it comes from or something about an ingredient that they use. There are a fair amount of pictures of some of the recipes which would be found on the page facing it. Look for the page number at the end of the ingredients to see which one it is.

I saw this Chef on Netflix and I loved the way he cooks. When I found out he had a book at Amazon, I had to get it and I have not been disappointed. His recipes are clear and easy to follow, and even if I am not from his part of the world, he has a lot of vegetable recipes which makes this a wonderful cookbook. I am very impressed with his recipes and his book!

The first recipe I made was perfect. The spicy kebab is lovely. The second one was a disaster. I should have known that you cannot make eggplant rice with 4 tbsp. of ground mastic. Be careful, these recipes have not been proofread. Other than that, it is a really lovely cookbook.