- Hardcover: 512 pages
- Publisher: Phaidon Press (April 1, 2019)
- Language: English
- ISBN-10: 0714878154
- ISBN-13: 978-0714878157
- Product Dimensions: 7.4 x 2 x 10.9 inches
- Shipping Weight: 4.1 pounds
- Average Customer Review: 19 customer reviews
- Amazon Best Sellers Rank: #13,585 in Books (See Top 100 in Books)
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The Turkish Cookbook Hardcover – April 1, 2019
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From the Publisher
Lamb and Rice Soup
Region: Gaziantep, Southeastern Anatolia
Preparation time: 10 minutes
Cooking time: 2 hours 10 minutes
This is a local breakfast staple and can easily be made with leftovers, in which case simply heat butter, garlic, dried chilli (red pepper) flakes, rice and meat (in that order) for 5-10 seconds on very high heat, add some boiling meat stock, then cook for another minute and serve.
Put the lamb shank into a saucepan with 4 litres (16 cups/130 fl oz) water and bring to the boil over medium heat, about 5 minutes. Skim off the foam with a slotted spoon. Reduce the heat and cook, covered, for 2 hours.
Meanwhile, cook the rice in a pan with 500 ml (generous 2 cups/17 fl oz) water for 30 minutes. Drain and set aside. Remove the lamb and reserve the meat stock for later.
Pull the lamb off the bone into large chunks. Heat the suet in a saucepan over medium heat.
Add the garlic and cook for 5 seconds, then add the dried chilli (red pepper) flakes and cook for 5 seconds.
Add the reserved meat stock and lamb, cooked rice, black pepper and salt and cook, uncovered, for 5 minutes. Reduce the heat, cook for a further 5 minutes. Remove from the heat.
Serve in bowls with a squeeze of lemon juice.
- 1 (600 g) / 1 (1 lb 5 oz) lamb shank on the bone, washed
- 80 g / ½ cup/3 oz medium-grain rice
- 40 g / ¼ cup / 1½ oz suet
- 6 garlic cloves, crushed
- 1 tsp dried chilli (red pepper) flakes
- ¼ tsp black pepper
- 1 tsp salt
- 2 tbsp lemon juice, to serve
550 Turkish Recipes to Delight
From acclaimed chef Musa Dağdeviren
Acclaimed chef Musa Dağdeviren, owner of three restaurants in Istanbul and featured in the Netflix docuseries Chef's Table, takes you through 13 chapters by type of food, from soups and salads to desserts and beverages. An additional chapter brings together delicious recipes from eight guest chefs.
Celebrates Turkey's remarkable European and Asian culinary heritage
Celebrates Turkey's remarkable European and Asian culinary heritage
Learn about Turkey's vast and varied culinary history from Musa's introduction, chapter openers and the fascinating headnotes that introduce each recipe.
From grilled meats, salads, and gloriously sweet pastries to home-cooking family staples
From grilled meats, salads, and gloriously sweet pastries to home-cooking family staples.
Each recipe also includes a series of icons that indicate whether the dish is dairy-free, gluten-free, one-pot, vegan, vegetarian, less than 30 minutes or has less than five ingredients, providing you with a quick reference when selecting what to make.
"From a country rich in culinary traditions comes an exhaustively researched, written and photographed book."—The Sunday Times
"A whopping 550 recipes for Turkish food... All made accessible to the home cook."—Epicurious
"Full of hearty, healthy cuisine, this book truly celebrates Turkey's unique blend of Mediterranean and Middle Eastern culinary heritage. But ultimately, The Turkish Cookbook is more than a collection of recipes - it's a journey deeper into a diverse culture with a rich history."—Life Extension Magazine
"Impressive [and] comprehensive... The breadth of the work is astonishing... This outstanding, deeply researched investigation works as both a cookbook and guide."—Publishers Weekly
"An encyclopaedic look at Turkish cooking."—Olive Magazine
"There are many cookbooks that explore Turkish food, but Musa Daĝdeviren... Takes it a step further... This is clearly a definitive guide to Turkish cuisine."—Eater
"The definitive cookbook of hearty, healthy Turkish cuisine... Thoroughly showcases the diversity of Turkish food."—Edible Hawaiian Islands
"We've referred to Daĝdeviren as "Master Chef of Turkey", and now... you'll be able to try 550 of his recipes."—Food & Wine Online
"...A brilliant new cookbook."—Vancouver Sun
"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
"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."—National Post
"The definitive guide to Turkish food has arrived! A one-stop shop collating over 500 of Turkey's best recipes from a leading authority on food traditions... [a] convincingly sold hardback."—Fine Dining Lovers
"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
"...Daĝdeviren investigates the extensive world of Turkish food with 500 recipes featured in a book that is designed to be a core title: encyclopedic and authoritative."—Library Journal
About the Author
Musa Daĝdeviren is a well-known and acclaimed chef in Istanbul, where he has three restaurants - the first, Çiya, opened in 1987. His foundation, which he runs with his wife, is devoted to rediscovering Turkish culinary heritage, and he publishes his findings in a quarterly journal. He has been featured in international press and regularly lectures at food conferences and culinary schools.
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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.
I am of Armenian descent, and after watching Musa's episode of Chef's Table I was so intrigued by his undiscriminatory outlook on his country's neighbors that I had to learn more. Thankfully, when I found the book on Amazon, it was just a few weeks away from being released.
This book has recipes for foods that I haven't had since I was a kid, including all hard to find recipes and in ratios that I remember. I am so grateful for Musa's determination to preserve the foods of his culture and his neighbor's cultures. I HIGHLY recommend to anyone who misses the foods of their home or youth.
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.