The Turkish Cookbook

The definitive encyclopedic reference for Turkish cuisine, written by the chef who has spent his life preserving Turkey’s disappearing food traditions. Musa Dagdeviren runs the acclaimed Ciya restaurant in Istanbul, featured on Netflix’s Chef’s Table, and has traveled every corner of Turkey documenting recipes that might otherwise be lost.

Why Start Here

If you want depth rather than a gentle introduction, this is the book. Published by Phaidon as part of their authoritative country cookbook series, it contains 550 recipes spanning every region of Turkey. You will find dishes here that appear in no other English-language cookbook: regional breads, obscure village stews, palace-era Ottoman dishes, and dozens of variations on kebabs, pilafs, and dolmas.

Dagdeviren approaches Turkish food as a living archive. Each recipe comes with a headnote explaining its origins, regional context, and cultural significance. The photography captures not just finished dishes but the markets, landscapes, and people behind the food. It is as much a cultural document as a cookbook.

The scope can be overwhelming for a first-time Turkish cook, which is why this works best as a second book or a reference you dip into once you have the basics down. But for anyone serious about understanding the full range of Turkish cuisine, nothing else comes close.

What to Expect

A substantial 512-page hardcover with more than 550 recipes. The organization follows traditional Turkish meal structure, and icons indicate vegetarian, gluten-free, and dairy-free options. Some recipes require specialty ingredients or techniques that may take practice. This is a book you will cook from for years, discovering new dishes each time you open it.