Turkish Cookbook : Regional Recipes and Stories
"Culinarians have long debated the world's major root cuisines and commonly settle on Turkish, Chinese, and French, sometimes including Italian. Ilkin and Kaufman (coauthors, A Taste of Turkish Cuisine) argue that while the other cuisines center on one basic element (e.g., French is based on sauce and Italian, pasta), many ingredients share the focus in Turkish owing to the country's geographic location. Here, the recipes are divided into seven regions and include mezes, soups, pilafs, and boereks with ingredients like tahini, eggplant, legumes, halloumi, sumac, and Aleppo peppers. Novices will appreciate the details like exact temperatures and explanations of ingredients' cooking characteristics... Verdict: 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. Recommended."
“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.”