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Contemporary Turkish Cooking [Paperback]

By Filiz Zorlu (Author)
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Retail Value $ 44.95  
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Item Number 163668  
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Item description for Contemporary Turkish Cooking by Filiz Zorlu...

Contemporary Turkish Cooking is a new take on one of the world's richest and most flavorful cuisines. Turkish author Zorlu's synthesis of traditional Turkish home cooking and modern world cuisine is presented in an attractive and easy-to-follow format, along with colorful photographs. The 174 recipes emphasize healthful, fresh ingredients and cover all occasions and types of dishes. Recipes are bilingual in English and Turkish.

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Item Specifications...

Studio: Citlembik Publications
Pages   312
Est. Packaging Dimensions:   Length: 9.2" Width: 7.4" Height: 0.8"
Weight:   2 lbs.
Binding  Softcover
Release Date   Jan 15, 2007
Publisher   Citlembik Publications
ISBN  9944424161  
ISBN13  9789944424165  

Availability  0 units.

More About Filiz Zorlu

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Product Categories

1Books > Special Features > New & Used Textbooks
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > European > Turkish

Reviews - What do customers think about Contemporary Turkish Cooking?

best way to learn turkish food terms  Apr 27, 2009
This was the first Turkish cookbook i bought & used upon my arrival to Istanbul, specifically for its very useful Turkish & English versions of the recipes, which helped me to learn all the Turkish food terminology and is the best feature of this book. There is a good mix of authentic home dishes and a few contemporary ones which are not Turkish, but are enjoyed here. I still continue to use it and I like the clean contemporary photography and presentation of the dishes, which is different from most of the Turkish cookbooks available.
Most of the recipes I have tried came out well, however if you are new to cooking, there is sometimes a lack of specific cooking instructions/direction given. For example, Zeytinyagli Yaprak Sarmasi is a classic meze seen everywhere in Turkey. If you have never made this before, Ms. Zorlu's instructions to "lightly boil the grape leaves" is not specific enough to explain how long you need to blanch them, and my first batch came out too soft, which is a shame given how labor intensive this dish is. it would also be helpful to have a better explanation of how to roll them. In Turkey, you would be shown how to make this by your mother, so this book needs a diagram of where to place the filling & how to fold the sides, etc. The same issues occur in Cold stuffed cabbage where it just says to "boil & drain the green leaves". And for Russian salad, which starts out with "peel & dice the boiled potatoes", most recipes would at least mention to "boil the potatoes in their skins until tender, drain & cool" as a first step. Perhaps in her home kitchen and from years of making these dishes, such explanation is not necessary, but for a beginner cook it is.
I also still don't know what "seasoned salt" is - an explanation would be helpful for those outside of Turkey. Since this book will be purchased by English speaking cooks, the publisher really should have provided a professional recipe writer to make sure the English recipes are up to standard.

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