For every traveler, exploring the cuisine is an indispensable part of the journey, helping them enjoy the culture and life there. Similarly, when visiting Turkey, people will find something delicious to eat in every corner. Surrounded by seas and spread across two continents with one foot in Europe and one in Asia as Istanbul, Turkish cuisine varied following geography and influenced by East and West fusion. Therefore, if you might just know about popular Turkish dishes like kebabs, these 10 Turkish cookbooks listed in this article will open a new gateway to this robust heaven of food.
The Turkish Cookbook
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“A monumental achievement – an encyclopedia of *regional* cooking in Turkey” – Mali Akmanalp
Musa Daĝdeviren is an acclaimed chef featured in the Netflix documentary series Chef’s Table and the leading authority on Turkey’s unique food traditions. In The Turkish Cookbook, Musa introduces people to the world of vibrant, bold, and aromatic, Turkish food from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples as dips, pilafs, and stews.
Wrapped in eye-catching cover, this is the first book to showcase the diversity of Turkish food thoroughly. Five hundred fifty recipes from little-known regional dishes to globally recognized plates are carefully selected for the home cook to celebrate Turkey’s remarkable European and Asian culinary heritage.
Moreover, this volume also includes an introduction showcasing the country’s culinary history exemplified by stunning photography of finished dishes and atmospheric images that light up the beauty and diversity of the Turkish landscape, environment, markets, and people.
About the Author: The author of this cookbook is Musa Daĝdeviren. He is a famous chef in Istanbul, where his three restaurants were located, including the first one named Çiya. Together with his wife, he set up and runs a foundation devoted to rediscovering Turkish culinary heritage and publishing his findings in a quarterly journal. Readers can find him featured in the international press and regularly lectures at food conferences and culinary schools.
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey
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“A gorgeous cookbook that you can cook from every day” – Lina
Written by a journalist and photographer couple who have spent almost twenty years discovering the country’s very best dishes, Istanbul and Beyond is the most extensive and lushly photographed Turkish cookbook.
Beginning with Istanbul with the fusion cuisine from the Mediterranean, the Middle East, and Asia, now they invite readers to an unforgettable adventure to the lesser-known provinces, boasting rich and diverse culinary traditions and opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.
Collecting recipes from several objects such as village home cooks, community bakers, café chefs, farmers, and fishermen, the author has brought up a unique collection of authentic, easy-to-follow recipes that many of them have never before been published in English.
About the Author: The author of this cookbook is Robyn Eckhardt. Together with her husband, the photographer of this book, David Hagerman, they have gone through more than 15,000 miles in Turkey. Readers can find Eckhardt’s articles and recipes in several publications like Saveur, the New York Times, the Wall Street Journal, Food & Wine, Design Sponge, and Travel + Leisure. Now they live in Italy.
The Sultan’s Kitchen: A Turkish Cookbook [Over 150 Recipes]
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“Flavorful, simple, and forgiving recipes” – NS
The fresh, distinct, and flavorful of contemporary Turkish cuisine is the result of the evolvement through over five centuries of culinary tradition. Showing how to produce that exotic tastes and aromas of Turkish food in your own kitchen, The Sultan’s Kitchen offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. In this book, you are also equipped with knowledge about making a complete Turkish dinner with the beautiful dishes presented in the book’s images.
About the Author: The author of this cookbook is Ozcan Ozan, a thirty-year experienced chef who grew up in Turkey. Before coming to Boston and attended the Cordon Bleu cooking school in Paris, he cooked professionally in Europe and Turkey until he became executive chef.
He is a member of the James Beard Association and prepared for the 1995 James Beard Awards dinner. Ozcan Ozan also opened his own restaurant named SultanÆs Kitchen, which was honored in many prizes and magazines. Followers can find Ozcan appeared on TV and radio programs here and abroad.
Oklava: Recipes from a Turkish–Cypriot kitchen
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“This is a beautiful book of Turkish-Cypriot recipes” – Whitney Robinson
With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Celebrating the culinary delights of this area in a way no cookbook has done before, Oklava: The Cookbook brings up recipes that all simply come from the “rolling pin” of the author’s grandmother.
From home-cooked meals and summers spent in North Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking in London, this cookbook will let you feel different experiences through each dish.
About the Author: The author of this cookbook is Selin Kiazim. Inspired by her Turkish-Cypriot heritage, which focuses on communal eating, she developed her love of cooking at an early age. She opened Oklava with her business partner Laura Christie in London’s Shoreditch in November 2015. Learn more about her at www.selinkiazim.com.
Tree of Life: Turkish Home Cooking
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“Turkish Cooking with Story” – Library_Colleen
Becoming friends after finding the same common in love for Turkish food, the two authors had been accompanied together in a cultural adventure tour of Turkey that spanned ten years. Returning from this journey, they decided to call upon Anatolia’s flavors not just by cooking meals every day for friends and families but incorporating in writing a recipe book.
Based on the memoir Anatolian Days and Nights as the pioneer, Tree of Life introduced more than 100 accessible recipes inspired by Turkish food traditions found in the authors’ travels. All these adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.
About the Author: The authors of this cookbook are Joy E. Stocke and Angie Brenner.
Joy E. Stocke is a career journalist, co-founder and chief editor of the online literary magazine Wild River Review. Readers can find her essay on Turkish-American food in the Oxford Encyclopedia of Food and Drink in America. She lives in Stockton, New Jersey.
Angie Brenner is a former independent bookseller specializing in travel, covers West Coast editorials for Wild River Review. She lives in Julian, California.
The Complete Book Of Turkish Cooking: All The Ingredients, Techniques And Traditions Of An Ancient Cuisine
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“All that I wanted and more” – O. Yilmaz
If you intend to discover classic and modern Turkish cooking, The Complete Book Of Turkish Cooking is a considerable choice. In this exciting and comprehensive book, Ghillie Basan explores the rich culinary history&traditions of the Turkish people and the evolution of their cuisine.
In the beginning, the book introduces readers to the equipment, ingredients, and special techniques of Turkish cooking. Among more than 150 authentic recipes, home chefs are provided with pure classics known and loved all over the world or some unusual plates that they might have never tried before. All preparations and skills are shown in step-by-step detail and packed with information and tips.
About the Author: The author of this cookbook is Ghillie Basan. He is the author of several cookbooks such as The Lebanese Cookbook: Exploring the Food of Lebanon, Syria and Jordan, Vegetarian Tagines & Couscous, Mediterranean Cookbook, Tagines and Couscous, Moroccan: A Culinary Journey of Discovery (Food Lovers Collection) and so on.
Arabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook
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“Highly recommended. Excellent recipes, simple methods, superb results.” – Stephen
Ever succeed in introducing a new world of tastes in the classic A Book of Middle Eastern Food, Claudia Roden now revisits the three countries with the most exciting cuisines today as Morocco, Turkey, and Lebanon and record it in Arabesque.
Interweaving with 150 of the most delectable recipes is history, stories, and her own observations. Whether they are new discoveries or recreating of classic dishes, all of them made even more accessible and delicious for today’s home cook by the author’s translation of the subtle play of flavors and simple cooking techniques.
About the Author: The author of this cookbook is Claudia Roden. Born and raised in Cairo, she finished her formal education in Paris and then moved to London to study art. However, she travels extensively as a food writer and publishes several award-winning cookbooks. In Britain, Arabesque has gained many prestigious prizes for its content. Now she lives in London.
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea
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“the recipes are good, authentic AND it offers advice and info — everything you’d want” – OxfordWillows
Passionate about Turkey food, John Gregory-Smith brings in Turkish Delights the best of the country’s traditional food with 100 regional dishes giving each one his simple and modern spin.
With this book, you are better forgetting greasy late-night doner kebabs but trying the Iskender kebab from the city of Bursa in Northwest Turkey that is filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Divided into chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts, and Drinks, everyone can celebrate delicious Turkish dishes with full of exciting flavors and inspiring ideas.
About the Author: The author of this cookbook is John Gregory-Smith, who is a talented cook, recipe developer, and travel writer. He also works as an online editor for magazines eat.travel.live and Tesco Real Food and a journalist for Grazia online.
Besides, he is the author of Mighty Spice and Mighty Spice Express. Readers can find his recipes in several famous publications and on TV programs in both the UK and the US.
The Essential Middle Eastern Cookbook: Classic Recipes Made Easy
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“An Amazing and Delicious Introduction to Middle Eastern Cooking!” – Jen Kozerski
As shown in the title, this book is particular for anyone who wants to learn the basics of Middle Eastern. Packed with 100 classic recipes made simple, home chefs can recreate iconic dishes in your own kitchen with authentic flavors and texture just by ingredients in your neighborhood grocery store.
In this book, readers will find practical pantry staples and a thorough guide to stocking your spice rack with essential seasonings. Moreover, you can also see this book as a local food guide to explore the diverse culinary regions of the Middle East with vibrant, flavorful meals for breakfast, lunch, dinner, and dessert.
About the Author: The author of this cookbook is Michelle Anderson. She is the author and ghostwriter of more than 30 cookbooks focused on healthy diets and delicious food. Michelle Anderson ever worked as a professional chef for more than 25 years in fine dining restaurants across North Africa and Ontario, Canada. Now she lives in Temiskaming Shores, Ontario, Canada.
Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe [A Cookbook]
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“A celebration of Middle Eastern cuisine that makes me want to head into the kitchen to experiment and learn more” – Mary C
Spending time traveling extensively throughout Turkey and the Middle East to research recipes and gain inspiration for their popular cafe and bakery-Sofra, the two authors have not disappointed readers with 100 recipes showcasing modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory.
Each recipe in this book is fun for everyday eating and entertaining. With a primer on essential ingredients and techniques, readers will feel being transported to the markets and kitchens of the Middle East.
About the Author: Ana Sortun and Maura Kilpatrick are two authors of this cookbook. Graduated from La Varenne Ecole de Cuisine de Paris, Ana Sortun opened Oleana in 2001, which immediately attracts the New York Times. She was awarded the Best Chef in the Northeast by the James Beard Foundation in 2005 and set up the second restaurant named Sofra in 2008.
Maura Kilpatrick ever graduated certificate in baking at the California Culinary Academy. After that, she moved back to her hometown to work for many of Boston’s top chefs. She worked with Sortun to develop the concept for both restaurants. Kilpatrick has been listed in several nominations from the James Beard Foundation for Outstanding Pastry Chef and Boston’s Best Pastry Chef from Boston magazine.
We hope you like this post and finally find out your favorite Turkish cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
