For every traveler, exploring the cuisine is an indispensable part of the journey, helping them enjoy the culture and life there. Similarly, when visiting Turkey, people will find something delicious to eat in every corner. Surrounded by seas and spread across two continents with one foot in Europe and one in Asia as Istanbul, Turkish cuisine varied following geography and influenced by East and West fusion. Therefore, if you might just know about popular Turkish dishes like kebabs, these 10 Turkish cookbooks listed in this article will open a new gateway to this robust heaven of food. The Turkish Cookbook 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 From home-cooked meals and summers spent in North Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking in London, this cookbook will let you feel different experiences through each dish.

In Turkish cooking, there are no unusual ingredients. You can go into any supermarket in this country and find what you need to make very easy Turkish dishes." 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.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. This book offers a delicious blend of both traditional recipes and modern Turkish recipes, ranging from comfort food like lentil soup and pide to exotic dishes like marinated lamb with almond puree. Healthful and tantalizing, simple and delicious, Turkish cuisine is well on its way to becoming the next big trend in cooking as more and more attention is being paid to it as the original Mediterranean diet 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

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.Musa is one of the featured chefs on the Netflix series Chef’s table in season 6. The episode does a great job in portraying his curiosity, willingness to learn and his ambition to help teach the younger generation about Turkish cuisine. A core belief of his is that the Turkish people, no matter from which area, should have a better understanding of their own foods as it is part of their own culture and history. He has traveled the country to try and learn the Turkish cuisine and ensure those traditions do not get lost. The intro’s to the different sections all contain beautiful photos (all in all there’s a high number of goats in there). Design & lay-out About the Author:The author of this cookbook is Musa Daĝdeviren. He is a famous chef in Istanbul, where his three restaurants were located, including the first one named Çiya. Together with his wife, he set up and runs a foundation devoted to rediscovering Turkish culinary heritage and publishing his findings in a quarterly journal. Readers can find him featured in the international press and regularly lectures at food conferences and culinary schools. Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

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. Moreover, this volume also includes an introduction showcasing the country’s culinary history exemplified by stunning photography of finished dishes and atmospheric images that light up the beauty and diversity of the Turkish landscape, environment, markets, and people. 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 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.... 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.

Customer reviews

Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer. 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 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