Description

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HEALTHFUL AND TANTALIZING, SIMPLE AND DELICIOUS, TURKISH CUISINE IS WELL ON ITS WAY TO BECOMING THE NEXT BIG TREND IN COOKING. Inspired by the best of regional cooking, this unique and masterful collection of recipes shares a rediscovery of timeless authentic, healthful, refreshing, and easy-to-prepare Turkish dishes—from classics to lesser known family favorites, and even lost recipes. Written with a zest for food and culture, this book is packed with the delights of Turkey’s regions, from the Black Sea to the Mediterranean, from Europe to Asia, the Aegean to Anatolia. Using only the healthiest and freshest ingredients—from fresh fruits and yogurt to vegetables, fish, poultry, and meat—the regional recipes are cooked in an infinite variety of ways, with exciting flavor and texture combinations. Eggplant alone can be prepared in more than 40 different ways. And since Turkish cooking requires no special equipment or unusual ingredients it is generally very easy to prepare.

About the Author

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Nur Ilkin is a food writer, cooking instructor and co-author of A Taste of Turkish Cuisine. Sheilah Kaufman is a food writer, lecturer, cooking instructor and author of 26 cookbooks. Juliana Spear is a Massachusetts-based food and travel photographer. Her work is featured in Café Life Paris, Romantic Paris, Steeped: In the World of Tea, and Café Life New York.

Praise For…

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"This eye-catching cookbook's full-color illustrations only enhance the engaging text, which thoughtfully lays out the differences in cooking styles among Turkey's several regions." --Booklist

"Recommended... Novices will appreciate the details like exact temperatures and explanations of ingredient'' cooking characteristics... An ingredient glossary, 200-plus recipes, and a shopping guide covering major U.S. regions round out the good instruction and revealing narrative detailing one of the world's most influential cuisines." --Library Journal

"The Turkish Cookbook is a total trove of great ideas for making vegetables stars. As the cover indicates, it does not flinch from meat, and meat is integral to the Turkish kitchen. But what appealed to me were all the spreads and salads and pastas and boereks." --Epicurious