The Turkish Cookbook: The Culinary Traditions & Recipes from Turkey

The Turkish Cookbook: The Culinary Traditions & Recipes from Turkey

by Musa Dagdeviren

from the publisher

550 recipes of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix documentary series Chef's Table

Vibrant, bold, and aromatic, Turkish food - from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews - is beloved around the world.

Wrapped in a handsome linen case with gold stamping, this is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage - from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

This volume also includes an introduction showcasing the culinary cultural history of the country, insightful headnotes, stunning photography of finished dishes and atmospheric images evoking the beauty and diversity of the Turkish landscape, environment, markets, and people.

Icon are used to note vegetarian, gluten and dairy free options, and recipes with five ingredients or fewer.

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk
Original Publisher
Date of publication

Recommended by

Chris Bulow

Pig enthusiast

To my chagrin, I’ve yet to dive into this huge book to any great depth; I bought it partly because it’s big. Very big. Over 500 pages of closely typed recipes and photos which means that simply even on a “bang per buck” basis, this trumps pretty much any other one I own. The sheer breadth of tastes, flavours and textures on exhibit here, all from the chef’s Kurdish born Turkish food culture, makes it a real keeper. I’ve barely scratched the surface of what’s possible. Like an archaeological dig, these ideas and inspiration will bear repeated unravelling and I’ll be unashamedly stealing from them, for years to come. First eye-catcher in the index? Hamsīlī Pīlav, Rice Pilaf With Anchovies. Finest kind.