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The Turkish Cookbook

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The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.


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The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

30 review for The Turkish Cookbook

  1. 5 out of 5

    Daniel

    A beautiful collection of recipes from the various and varied regions of Turkey. I learned about Musa from Chef's Table and sought out the cookbook he was referring to. I know that with some of Phaidon's other cookbooks the editing has been a little lacking, but I am glad to report I have not found that to be the case here. Masa has dutifully taken the time to rediscover lost dishes and perform culinary field studies, meticulously noting the recipes, and it shows. In the book, metric and imperial A beautiful collection of recipes from the various and varied regions of Turkey. I learned about Musa from Chef's Table and sought out the cookbook he was referring to. I know that with some of Phaidon's other cookbooks the editing has been a little lacking, but I am glad to report I have not found that to be the case here. Masa has dutifully taken the time to rediscover lost dishes and perform culinary field studies, meticulously noting the recipes, and it shows. In the book, metric and imperial units are provided, though oil is often measured in fluid ounces instead of tablespoons, which is not my preferred measurement, but is not a slight against the book. The region, cooking time, and number of servings are identified for each recipe. There is also a symbol system to identify what recipes are dairy free, vegetarian, less than 30 minutes, one pot, etc. Recipe instructions are succinct and precise, and a quick blurb is provided for every recipe explaining it's typical uses and frequently overviewing its regional variations. As with Phaidon's other cookery books this book comes with an introduction and brief overviews are provided for every chapter, it does not thoroughly contextualize the Turkish cuisine or culture. Lastly, something that has been mentioned in the reviews of Phaidon's other cookery books, every time aubergine is listed eggplant is written in brackets beside it, both in the ingredients list and throughout the recipe instructions. Chili flakes are similarly accompanied by (red pepper) and chickpeas by (garbanzo beans). This is by no means a deal-breaker, and I had read other reviews that mentioned it but did not seriously consider it. The prevalence of these ingredients, however, and their bracketed form can be repetitive. It is something that could have been listed in the cooking notes. The book itself is beautifully made, with quality paper, binding, and two ribbon bookmarks. Recipes are two to a page, and the photography is wonderful, appearing every few pages opposite the identified recipe. Highly recommended.

  2. 4 out of 5

    Marianna

    Comprehensive.

  3. 5 out of 5

    Leonard

    A large cookbook with nearly 500 pages, plus neat photos of the dishes, and many of them look and sound really good. Could help break anyone out of a meaningful fast.

  4. 4 out of 5

    Vanessa

  5. 5 out of 5

    Jennifer Kaiser

  6. 4 out of 5

    Axel

  7. 4 out of 5

    nomenoblitum

  8. 5 out of 5

    Ranveerocks

  9. 5 out of 5

    Eddie Croasdell

  10. 5 out of 5

    Zeliha çelik

  11. 4 out of 5

    Silan

  12. 5 out of 5

    Louie Isaaman-Jones

  13. 5 out of 5

    Diana Thayer

  14. 5 out of 5

    Emma

  15. 4 out of 5

    Caitlin

  16. 4 out of 5

    Atalay Yavuz

  17. 4 out of 5

    Georg Pfarl

  18. 5 out of 5

    Mona

  19. 4 out of 5

    Susie Dodds-Silay

  20. 4 out of 5

    Rebecca Simon

  21. 4 out of 5

    Ian

  22. 5 out of 5

    Cheryl McDade

  23. 4 out of 5

    Burcu

  24. 5 out of 5

    Gülis

  25. 5 out of 5

    Martha Pagan

  26. 4 out of 5

    Dawid Rozycki

  27. 4 out of 5

    Levent.Hansonucdenver.Edu

  28. 5 out of 5

    Eda

  29. 4 out of 5

    Adam Flood

  30. 4 out of 5

    Mert Susur

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