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The Turkish Cookbook: Regional Recipes and Stories
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 ...more
Hardcover, 350 pages
Published June 24th 2010 by Interlink Pub Group
(first published 2010)
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Middle Eastern, Northern Africa Cookbooks
46th out of 91 books — 2 voters
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Nice regional approach and good pictures throughout, but the recipes are lacking. Compared to other Turkish cookbooks in my collection and lessons I've had from Turkish cooks/chefs, there are a lot of shortcuts in many of these recipes. I can appreciate that certain "ease of use" compromises have to be made, but I would have much preferred to see the authentic recipe(s) coupled with substitution suggestions.
I really liked this cookbook. The different culinary regions of Turkey were well described, and the recipes are for the most part easy to make. I've made a multi-grain pilaf with chesnuts and apricots, and a chicken and rice dish that were very very good. I'm going to make a walnut and roasted red pepper dip next.