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 Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage.

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 Her passion for Turkish food and exploring its diverse culinary landscape shines through in her cookbook as she shares her personal stories of traveling throughout Turkey and learning from local cooks.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

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 Interweaving with 150 of the most delectable recipes is history, stories, and her own observations. Whether they are new discoveries or recreating of classic dishes, all of them made even more accessible and delicious for today’s home cook by the author’s translation of the subtle play of flavors and simple cooking techniques. 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/KUSFMusa Daĝdeviren is an acclaimed chef featured in the Netflix documentary series Chef’s Table and the leading authority on Turkey’s unique food traditions. In The Turkish Cookbook, Musa introduces people to the world of vibrant, bold, and aromatic, Turkish food from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples as dips, pilafs, and stews. He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad. Oklava: Recipes from a Turkish–Cypriot kitchen Spending time traveling extensively throughout Turkey and the Middle East to research recipes and gain inspiration for their popular cafe and bakery-Sofra, the two authors have not disappointed readers with 100 recipes showcasing modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. If you intend to discover classic and modern Turkish cooking, The Complete Book Of Turkish Cooking is a considerable choice. In this exciting and comprehensive book, Ghillie Basan explores the rich culinary history&traditions of the Turkish people and the evolution of their cuisine. 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

About the Author:The author of this cookbook is John Gregory-Smith, who is a talented cook, recipe developer, and travel writer. He also works as an online editor for magazines eat.travel.live and Tesco Real Food and a journalist for Grazia online. Each recipe in this book is fun for everyday eating and entertaining. With a primer on essential ingredients and techniques, readers will feel being transported to the markets and kitchens of the Middle East. For instance, readers will enjoy reading about her conversation with a retired teacher who introduced her to a recipe for patlicanli ekmek, an eggplant and beef sandwich popular in Gaziantep. In general, Turkish cuisine is "healthful and easy to prepare using readily accessible ingredients found in most American supermarkets or ethnic markets," the author says. 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.Turkey has made an enduring contribution to the world's cuisine with its diverse and important gastronomic history and classic--simple yet rich in flavors--recipes. Turkish cuisine is a colorful mosaic, enriched by the recipes and techniques of many ancient cultures--Phoenician, Hittite, Roman, Byzantine, Arab, Persian, Chinese, and Greek--and the creativity of the cooks and the geography of the regions they lived in. Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."― The Scotsman

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 About the Author:The author of this cookbook is Ozcan Ozan, a thirty-year experienced chef who grew up in Turkey. Before coming to Boston and attended the Cordon Bleu cooking school in Paris, he cooked professionally in Europe and Turkey until he became executive chef. 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 CookingThe subsequent recipes (of which there are plenty!) are laid out simply and clearly and most don’t require that many ingredients at all (although some do contain ingredients that are less common outside of turkey). Instructions are short, but clear and again each start with a few lines of introduction stating whether it’s a winter or summer dish, where it’s one for daily life or special occasions. Again, it is what makes this book come to life and it makes you feel like you’re learning about Turkish food and not just getting a recipe. A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."― Departures Magazine Online 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. A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C Turkey is a huge country and as such does not have one cuisine. Every region has its own specialties, based on the main religion in that area, whether the people are nomadic or agricultural, the climate as well as the proximity of water, to name just a few. Even though various common dishes exist, such as dolmas, pide, kebabs and k öfte, each region might use different ingredients or slightly different preparation techniques. The author: Musa Dağdeviren