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| | Location: Home » Middle East » Turkish » Eat Smart in Turkey: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure, Second Edition (Eat Smart, 3) | January 8, 2009 |
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| Eat Smart in Turkey: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure, Second Edition (Eat Smart, 3) | 
 enlarge | Author: Joan Peterson
Publisher: Ginkgo Press
Category: Book
List Price: $11.16
Buy New: $7.96
You Save: $3.20 (29%)
Buy New/Used from $7.47
Avg. Customer Rating:  (7 reviews)
Sales Rank: 113009
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Edition: 2nd
Number Of Items: 1
Pages: 140
Shipping Weight (lbs): 0.5
Dimensions (in): 8.4 x 5.5 x 0.5
ISBN: 096411688X
Dewey Decimal Number: 394.109561
EAN: 9780964116887
ASIN: 096411688X
Publication Date: April 2004
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Second in the "Eat Smart" series of culinary travel guidebooks, this paean to Turkish cuisine contains a rich historical perspective on food origins and extensive background on regional dishes, including recipes. It mixes information and inspiration to give readers the tools to journey into the culinary soul of their destination. Eat Smart in Turkey will take the guesswork out of choosing from an unfamiliar menu. Its comprehensive guide to Turkey's unique cuisine will give vacation-goers, business travelers and backpackers alike an extra dimension of travel pleasure. If you're going to Turkey, this is one book you must take along!
Amazon.com Review
Joan and David Peterson have their priorities straight: in Turkey as in most places, it's food that comes first. A dictionary of menus and market foods of Turkey, this book is also a paean to Turkish cuisine. The history and culture involved in kebabs and yogurt is fascinating and the food glossary is a great help. Finally, the recipes are a delightful bonus because it's impossible to take an eating tour of Turkey without wanting to sample the goods again and again without having to fly half way around the world every time you crave sirkeli patlican.
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| Customer Reviews: Read 2 more reviews...
 This book is awesome! We just got back from Istanbul November 17, 2008
This book was sooo helpful for our week stay in Istanbul.
I could see some other jealous tourists on other tables, they'd kind of be trying to see what book I was furiously pondering over when I had our menu in front of us as they sat on their table wondering what the heck they should order. I did mention the book to a few other people and am happy to give it a 5 star rating here.
The book was a perfect size for us because the pages of the book are a decent size so the book is thinner (rather than being small pages and a thick book). It fit easily into one of our bags and didn't bulk it up. Very light and easy to carry around on our travels.
If you're going to Turkey, buy this book. Not a lot of menus are in english and many servers don't speak english so this book will at least get you most if not all the way in figuring out exactly or close to what you're ordering.
Fine comprehensive look at turkish cuisine and culture January 19, 2008
This is a fine look at turkish cuisine and culture. It goes into the history and the different regions and includes a selection of recipes that can be tried at home. The turkish language section is particularly useful as an aid to learning appropriate words and phrases to be able to order food and drinks in restaurants, bars and markets.
I find when I travel that trying local and regional food is one of the highlights of the trip. This book will be an invaluable aid to my next trip. Strongly recommended
The best culinary guide to Turkey--period. November 17, 2004
20 out of 21 found this review helpful
The long title of this book does not even say it all. It's undoubtedly the best guide to Turkish cuisine *by far*.
I've written best-selling guidebooks on Turkey for nearly 40 years (first for Frommer's, then for Lonely Planet for 20 years), traveled (and eaten) in Turkey almost every year since 1967, and Peterson's book still taught me lots of new and interesting things about Turkish cuisine. I'm still learning from it.
This was not a contract job done on assignment for a big publisher in a hurry. The authors are obviously heart-and-soul foodies who started publishing their own culinary guides because they couldn't help but do it. It shows.
And they're not gourmands, but gourmets: they are truly fascinated by the subtleties in the art of delighting the palate. To most writers, food is necessary and fun. To the authors of this guide, food is tradition, art, innovation, achievement, delight.
And Turkey is a great place to be a foodie. Once the center of a vast, agriculturally rich empire home to hundreds of peoples and cultures, it developed an elaborate and subtle cuisine based on careful preparation of fresh ingredients. It's the perfect country to travel through with a food guide, and this is the guide to take.
 Not much help for Vegetarians March 31, 2000
24 out of 58 found this review helpful
I bought this book partly because I know that Turkish food features a lot of meat, and I'll be visiting with my wife who is a vegetarian. Can you believe that a book that is *ALL* about food, does not even mention vegetarianism, nor when they list "handy phrases for restaurants" do they list any phrases that deal with the topic? For that matter, they don't deal with any topic having to deal with food allergies, being on a diet, etc. Essentially this is a book about helping people make smart choices when eating in Turkey, but the only people they want to help are people who will eat anything. I should have saved my money.
No traveler should be without an EAT SMART guide. February 6, 1999
29 out of 30 found this review helpful
The authors have written a series of Eat Smart books that no traveler to foreign countries should be without. Each book covers a separate country--Eat Smart in Turkey, Eat Smart in Brazil, Eat Smart in Indonesia and Eat Smart in Mexico--and is chock full of information that you won't find elsewhere within the covers of one easy-to-carry paperback. Individual chapters cover such topics as the history of the country's cuisine, regional foods, how to shop in the local markets, mail-order sources for suppliers of ingredients, and a collection of recipes for typical dishes found in that country. Especially useful is each book's extensive menu guide, listing menu terms alphabetically in the language of the foreign country, with a description of the dish in English. That section is followed by a chapter titled "Foods & Flavors"--listing the foreign terms for foods, spices, kitchen utensils and cooking techniques, with an English translation/description. These books are well researched, accurate and very informative. Highly recommended. --Sharon Hudgins, editor, Chile Pepper magazine
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