Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

Not just recipes. Interesting overview of the influences on Turkish cuisine. And how it then influenced the Europeans and Middle East. A must companion book for the novel "The Pasha of Cuisine"

I bought this book as a gift for my friend who is of Turkish lineage. She is very glad to receive it because of the recipe titles brought so much joy of remembering. But she's told me she hasn't used it as much as she thought she would have. Maybe it's because she cooks all the time (that should be in all caps.) She's could prepare most feasts blindfolded. Having enjoyed her cooking for almost two decades, I've decided it was somewhat selfish of me to get the book for her, since I've decided I'm particularly partial to specific Turkish cooking (because of her roots) over generic "Greek", "Mediterranean", or "Lebanese" recipes.

Bravo. The author of this cookbook, Ayla E. Algar, clearly displays a masterful knowledge of the history of Turkish cooking. Together with her native experiences, the author has created a work that emotes respect and baits the senses, while transporting the reader into an authentic kitchen, a kitchen that may exist in many locales in Turkey. I appreciate the author's sharing of cultural influences, as well as a deep understanding of the flavors and foods of Turkey. Indeed, while prepared dishes from Turkey are under-heralded today, Algar gives us multiple reasons to elevate Turkish cuisine to its rightful place as one of the world's great bodies of culinary delights.

I have long been a fan of Joyce Goldstein's cookbooks, particularly her Mediterranean The Beautiful Cookbook. Ayla Algar provided the regional texts for that one, which I found fascinating. In her own cookbook, I not only find wonderfully detailed background for Turkish cooking but also recipes that are easy to prepare, complete, and extremely tasty. Check out the shortish chapter on lamb, which sheds light on why american lamb is not nearly as tasty as turkish lamb in the preface (p.91), and then try out Morsels of Lamb Served on a Bed of Smoked Eggplant Cream (p. 96). Whoa!

I have tried 5-6 things in this cookbook. All but one have been easy and very tasty. The green beans/tomato recipes is excellent, as are the scones. I need to get a stove-top grill to try some of the meat dishes. Overall, an excellent buy.

There are a lot of great recipes that are easy to follow. I’ve lived on and off in Turkey for 20 years. I bought the book for a cooking friend and she loves it. It’s a great gift.

There are no photos, and the recipes do not provide details of preparation such that it leaves you guessing about how the dish is supposed to appear when it is completed. Some good recipes, but could have done a better job of instructing a cook who has no experience in preparation of Turkish cuisine what it is supposed to be like when done.

This cookbook leaves a lot to desired. It leaves out some of the most common variations on Turkish food and is a lot more historical information than necessary. It is an ode to the history of turkish cuisine but is not that useful in the cooking aspect of modern turkish favorites. It lacks basic cooking methods and does not inform people how things are eaten or accompanied.

a mass print book with no pictures. Recipes are original but I always surf the net to find out how the dish I would like to cook should look like at the end. Currently thinking to buy Basant's book on Turkish cuisine.

The recipes are wonderful and deserve a five star rating. The book itself is of the old fashioned type with not a single colour plate. I personally like seeing a colour picture of what the finished dish should look like and how it should be presented.