Amazon.com Review
Joan and David Peterson have their priorities straight: in Turkey as in most places, it's food that comes first. A dictionary of menus and market foods of Turkey, this book is also a paean to Turkish cuisine. The history and culture involved in kebabs and yogurt is fascinating and the food glossary is a great help. Finally, the recipes are a delightful bonus because it's impossible to take an eating tour of Turkey without wanting to sample the goods again and again without having to fly half way around the world every time you crave
sirkeli patlican.
--This text refers to an out of print or unavailable edition of this title.
Review
“
Eat Smart in Turkey is a one-of-a-kind find: introduction to Turkish cuisine, travel guide, and cookbook all in one. I read it before a recent trip to Istanbul, I carried it with me everywhere I went, and now I use it in my kitchen. Needless to say, it is pretty worn out.”—Connie McCabe, associate editor,
Saveur magazine“An impressive achievement.
Eat Smart in Turkey not only helps travelers enjoy Turkish food, it gives an in-depth look at the people and events that shaped one of the world’s great cuisines.”—Tom Brosnahan, author of
Lonely Planet’s Turkey“A most unusual book, highly useful on two levels. It gives even the timid diner courage to try out new foods, and it gives the gustatorially adventuresome an opportunity to know in advance just what lies on the plate.”—Phyllis Zauner,
International Travel News“Like armies, tourists travel on their stomachs, and nowhere are the prospects for culinary delight better than in Turkey. So don’t leave home without this compact but very complete guide to what’s on the menu, what’s in the market, what’s on your plate and what you can ask for as you travel. The book starts with a short summary of the history of Turkish cuisine, then embarks on a food-tour of the country’s seven regions. There are recipes to cook at home before departure, useful foodie phrases (“Where can I see this being made?”), and an extensive listing of translated menu entries.”—Robert Arndt, editor,
Aramco World“One of the world’s best kept travel secrets unfolds in this guide to the cuisine of Turkey. Stunning photographs, information on history and culture, and a treasury of culinary surprises are enhanced by language tips for navigating menu and market.”—Prof. Sarah G. Moment Atis Chair, Middle East Studies Program, University of Wisconsin
