The Turkish Cookbook

ISBN-13: 9780714878157 / Angielski / Twarda / 2019 / 512 str.

Musa Dagdeviren

Opis

The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table

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Recenzje

"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 Da_deviren... 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've referred to Da_deviren as "Master Chef of Turkey", and now... you'll be able to try 550 of his recipes."-Food & Wine Online

"...A brilliant new cookbook."-Vancouver Sun

"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

"In his second English-language book, Tu Casa Mi Casa (Phaidon, 2019), Olvera explores the foundation of all that he does: Mexican home cooking."-National Post

"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

"...Da_deviren 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

"Celebrates once-neglected structures with untold restorative potential."-Architectural Digest Online

"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

"Whether it's special breakfast, Saturday night feast or Sunday lunch, make the most of your time off with Jane Hornby's easy new recipes."-BBC Good Food magazine

"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

O autorze

Musa Dagdeviren 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.