Pros: One of the best introductions to Turkish cooking available. Good historical and cultural info.
Cons: Occasional use of hard-to-find ingredients; some ambiguous recipes.
Reviewed by Brook Elliott Have you ever picked up a cookbook you were prepared to dislike, yet found yourself drawn into it? So it was with the just released The Turkish Cookbook: Regional Recipes and Stories, by Nur Ilkin and Sheilah Kaufman. There were several reasons for this. First off, Sheilah Kaufman is not my favorite cookbook writer. Her texts tend to be superficial, and her recipes written sloppily. Then, too, the pair had teamed up previously, to write A Taste of Turkish Cuisine, a book I didn't care for at all. There are several problems with A Taste of Turkish Cuisine. To begin with, there is very little text, and what does appear is superficial. There is a...(read more)