The Turkish Cookbook: Regional Recipes and Stories

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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.

His family was one of farmers and bakers. He himself, as well as his brothers, were bakers. Baking is an essential part of Turkish culture, fresh breads are a vital part of a lot of dishes. Having to move to Istanbul in the late 70’s, he started work at the restaurant of his uncle’s, opening up his perspective to food and the different dishes even further. With this book, you are better forgetting greasy late-night doner kebabs but trying the Iskender kebab from the city of Bursa in Northwest Turkey that is filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Divided into chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, and Drinks, everyone can celebrate delicious Turkish dishes with full of exciting flavors and inspiring ideas.

The Turkish Cookbook: A Celebration of a Remarkable Culinary Heritage

The instructions for the recipes were easy to follow and not too complex. All in all they turned out very well.. Despite not knowing how the food should taste (which makes it harder to adjust at the end) all recipes turned out delicious. The tomato sauce with the okra recipe was especially good.

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.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.