The Turkish Cookbook

Musa Dagdeverin is revered in Turkey because of his decades-long efforts to capture and restore Turkish culinary heritage. He has three restaurants in Istanbul - the flagship is Ciya, where he serves 1,000 different traditional dishes very year. His passion is the foundation he runs with his wife, and he has been devoted to recreating the culinary heritage of Turkey. He spends time in peoples' home, interviewing home cooks, recreating lost recipes, and recording their food stories and memories; then he cooks and tests every recipe.

Far beyond a recipe book, there is no other book like THE TURKISH COOKBOOK. It will have 550 recipes (covering all regions) and 120 full-color photographs of finished dishes with stunning tableware, plus scenic atmospheric images of Turkish landscape, environment, markets, and people.

An introduction showcasing the culinary cultural history of the country introduces the origins of the recipes, followed by a pantry chapter. Then the primary recipe chapters follow: Soups, Salads & Appetizers; Stuffed & Wrapped Dishes; Red Meat; Poultry & Game; Offal; Fish & Seafood; Pilafs; Bread & Pastries; Desserts; and Beverages. The book will close with a guest chef chapter of menus of recipes.

These recipes have been tested for accuracy, making them fully accessible to a wide range of cooking abilities. Every recipe also has a head note - to describe cooking techniques, ingredients, traditional, and significant cultural references.

“"Musa is a chef and an intellectual who's gathered and preserved recipes from across Turkey. His talk about the state of Turkish cuisine was eye opening and his book, [ The Turkish Cookbook ] by Phaidon is a must."-- Yotam Ottolenghi "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 Dagdeviren... 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 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 "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 "...Dagdeviren 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 "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 "...A book that includes hundreds of hearty, healthy recipes."-- Splendid Table newsletter "Chef Musa Dagdeviren [has] travelled throughout Turkey to find its best regional specialties and food traditions."-- The Scotsman "...A new cookbook... that takes a deep dive into the cuisine of [Musa Dagdeviran's] homeland."-- Departures Magazine Online "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/KUSF "...A resource that the dedicated cook will turn to time and again."-- Eat Your Books”

'Thorough, thoughtful ... A book that savors culinary history.' – Food & Wine

'This book is a definitive catalog of healthful, hearty Turkish cuisine.' – Forbes

From a country rich in culinary traditions comes an exhaustively researched, written and photographed book.' – Sunday Times

'Wonderful ... An account of a nation and a culture through it's food.' – Spectator

'The best cookbook writing of the year.' – Bon Appétit

'A whopping 550 recipes for Turkish food...all made accessible to the home cook.' – Epicurious

'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

'Musa is a chef and an intellectual who's gathered and preserved recipes from across Turkey. His talk about the state of Turkish cuisine was eye opening and his book, [The Turkish Cookbook] by Phaidon is a must.' – Yotam Ottolenghi

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.

Musa Dagdeverin is revered in Turkey because of his decades-long efforts to capture and restore Turkish culinary heritage. He has three restaurants in Istanbul - the flagship is Ciya, where he serves 1,000 different traditional dishes very year. His passion is the foundation he runs with his wife, and he has been devoted to recreating the culinary heritage of Turkey. He spends time in peoples' home, interviewing home cooks, recreating lost recipes, and recording their food stories and memories; then he cooks and tests every recipe. Far beyond a recipe book, there is no other book like THE TURKISH COOKBOOK. It will have 550 recipes (covering all regions) and 120 full-color photographs of finished dishes with stunning tableware, plus scenic atmospheric images of Turkish landscape, environment, markets, and people. An introduction showcasing the culinary cultural history of the country introduces the origins of the recipes, followed by a pantry chapter. Then the primary recipe chapters follow: Soups, Salads & Appetizers; Stuffed & Wrapped Dishes; Red Meat; Poultry & Game; Offal; Fish & Seafood; Pilafs; Bread & Pastries; Desserts; and Beverages. The book will close with a guest chef chapter of menus of recipes.These recipes have been tested for accuracy, making them fully accessible to a wide range of cooking abilities. Every recipe also has a head note - to describe cooking techniques, ingredients, traditional, and significant cultural references.

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