The Turkish Cookbook

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 FLAVORS As 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.

After visiting Turkey I wanted to be able to reproduce some of their delicious food back home. This is the English translation of the recipes of a renowned Istanbul-based chef but contains recipes from all over the country, using ingredients available to me from a US City. Hard-bound, and kitchen durable, I find myself using it more and more.

For an Egyptian—this book is an art piece of culinary memory. Celebration of people and collective joy.

What a fabulous book; not just a cookbook, but a book. You learn not only the recipe but also where it comes from and culture behind it . (Be sure to read the “Bride and Groom Chicken” story. The only, and I mean ONLY , concern I have about the book is the binding. I fear that that the glue will not last long. But i love this book and will probably just have it rebound when that day comes.

I've had this cookbook for awhile now. And honestly it was sitting around collecting dust. Many of the recipes look overly simple or don't have a picture. I decided to get over myself and just try some of the recipes. What I've had so far has been just wonderful. I came back to amazon to see what other recipes people liked, and found the writer has a restaurant, Ciya Sofrasi, in Istanbul. I actually ate there a few years ago based on a local Turkish chef's recommendation. Two of us had ordered an embarrassingly large amount of food to cover two tables. It was the best food I've had in Turkiye, and years later I still think about it. And I'm now just realizing the cookbook is from the same chef. I'm more than excited to try as many of the recipes as I can. Much appreciation to Musa for sharing your knowledge!

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.

As usual Phaidon publishing delivers the very best! This arrived this morning and thank goodness it is Sunday as I have not been able to put it down, literally eating each page with my eyes. With my library of books well over a thousand, this is a welcome addition. Five stars does not do honor. I have Domatesli Pilav on the stove right now and augergines and pomegranate molasses in the wings ready to delve into the amazing mouth watering recipe for the famous Imambayildi (Fainting Iman Aubergine). The quality of the text, paper, photographs, and the clarity of writing in this make this a very special book. I know this is only the beginning of a long loving relationship. A true delight!

We have purchased this book for 3 times now to gift it to people who are interested in Turkish food. Musa Dagdeviren is an amazing cook and he done a great job putting this amazing book together. As a former Turkish chef I definitely recommend it to anyone. You can see the episode that features him on Netflix. He also has great restaurant in Istanbul-Kadikoy called Ciya, if you ever visit you must eat there.

Great book their are a LOT of recipes. Even I as a Turk was shocked at how much things there where. I live outside of Turkey and this book has not only recipes I know, but also recipes I never heard of. Sadly there aren’t much pictures of the food, but it’s understandable with how big the book is. You can just search on your phone for pictures, because the Turkish names are also written. Also the book looks beautiful!

Le ricette spaziano in tutta la Turchia, come ben descritto nel documentario su Netflix dedicato allo chef. Il libro è bellissimo, a partire dalla copertina, tipo di carta, carattere, presentazione, ha il sapore di altri tempi. Non aspettatevi però fotografie dei piatti, le illustrazioni che ci sono ci portano nel vivo del Paese. Per gli amanti della cucina turca, nelle sue mille saporite varianti.

Gayet guzel

I love it! One of the best kitchen books I’ve ever had.