About this item
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.
About the Author
Musa Da?deviren is chef-owner of Ciya Sofra. He was born in Nizip, Gaziantep in 1960 and started working in his uncle's bakery when he was 5 years old, until 1977, when he moved to Istanbul and started to work with his uncle as a cook, responsible for the wood burning oven. He learned to make kebabs and appetizers in the Istanbul and Gaziantep styles and developed his experiences on kebab and pide. After more apprenticeship and his military service, he returned to Istanbul and worked as the master cook of kebab and appetizers in a few restaurants, and also worked in a bakery. In 1987 he opened Ciya/Kebap-Lahmacun, and in 1990, Zeynep Caliskan, who would later become his wife, joined the Ciya family. Musa's experiences and his further research enriched the kebab menu containing a list of 100 items. He also created the first vegetarian lahmacun and kebab. In 1998 he opened Ciya Sofra, where he created a unique menu with the local food, desserts, and drinks of a vast area. In 2001 he started another kebab restaurant, Ciya Kebap II. In 2005 Musa and Zeynep established Çiya Publishing Company and started to publish a semi-academic quarterly magazine called Food and Culture. They have now published five books and three translated books. In 2018, Netflix's Emmy Award-winning program Chef's Table featured Musa in Season 5. His first cookbook in English, The Turkish Cookbook, contains 550 recipes and was published by Phaidon in April 2019. Musa and Zeynep established the Çiya Foundation 10 years ago; it produces research and projects in relation to food and drinks culture. This biography is an excerpt from:
