Turkish cuisine is the ‘sleeper,’ the grand surprise for every visitor to Turkey. ‘I never expected the food to be so good!’ is the common refrain among returning visitors. (Here are Turkish cooking classes.)
How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure, by Joan Peterson
The long title does not even say it all, for this is undoubtedlythe best guide to Turkish cuisine by far. This excellent culinary guide gives you a brief (140 pages) but satisfying history of Turkish cooking, a survey of the country’s regional cuisines, good menu translations, and even recipes to use after you’ve returned home. Prepare one of these, and fond memories of your travels fill your spirit as the savory sauces satisfy your palate. Order from Ginkgo Press.
Classic Turkish Cooking
by Ghillie Basan
A good way to tempt your palate, with over a hundred photos, and the basics of Turkish cooking.
The Sultan’s Kitchen:
A Turkish Cookbook
by Özcan Ozan
Written by the chef of a famous Turkish restaurant in Boston, Massachusetts, this book has lots of beautiful photos, and inventive versions of the classic Turkish recipes divided into sections on meze (appetizers), bread, soup, meat, seafood, pilav, salad, and dessert/sweet.
|Turkish Food & Drink|