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| Lonely Planet World Food Turkey (Lonely Planet World Food Guides) | 
 enlarge | Authors: Dani Valent, Jim Masters, Perihan Masters
Publisher: Lonely Planet Publications
Category: Book
List Price: $11.99
Buy New: $3.50
You Save: $8.49 (71%)
Buy New/Used from $3.15
Avg. Customer Rating:  (6 reviews)
Sales Rank: 774200
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Edition: 1st
Number Of Items: 1
Pages: 262
Shipping Weight (lbs): 0.7
Dimensions (in): 6.5 x 4.3 x 0.7
ISBN: 1864500271
Dewey Decimal Number: 394.109561
EAN: 9781864500271
ASIN: 1864500271
Publication Date: June 2000
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
For the traveller, Turkey is a feast even when you're not eating; a banquet of plenty expressed in colours, smells and customs. In this unique guide to the culture of food and drink in Turkey, you'll discover that with every scoop of pilav, or swig of raki, you learn more about the essence of Turkish culture. Afiyet olsun! - an exploration of the regional influences which make up Turkish cuisine
- an intimate guide to home cooking, traditions and celebrating with food
- the definitive culinary dictionary, a quick reference glossary and useful phrases for every food & drink occasion
- tantalising photography & recipes
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| Customer Reviews: Read 1 more reviews...
Turkish Culinary Delights Even for the Non-Traveler March 12, 2008
2 out of 2 found this review helpful
I took a road trip through Turkey several years ago and enjoyed having Turkish pizza (lahmacun) when the bus made a meal stop. Pizza there does not consist of the unique and sometimes absurd toppings one gets used to here with plenty of melted mozzarella and tomato sauce over a heavy crust. In Turkey, pizza is made up of a smaller and crispier round of dough covered in ground lamb, onion, chili, parsley and olive oil. It's a basic dish but very satisfying. As Australian-based food writer Dani Valent points out, the mark of a good Turkish cook is not creativity; it's skill. You don't experiment with what already tastes good. You just enact it to the best of your abilities. That's the philosophy behind Turkish cuisine.
Thanks to the author's zeal, Turkey comes alive through its food in this small tome, one of the many country-specific entries in Lonely Planet's series of fine, pocket-sized "World Food" books. Any traveler worth his or her salt knows the best and easiest way to get to the heart of a country is to experience firsthand the culinary delights that country has to offer. This book would be an invaluable guide to anyone visiting this surprisingly robust epicurean center as she covers the vast landscape of food and drink there. Valent moves fluidly from the culture and history of Turkish cuisine through the staples and specialties you would find in a Turkish kitchen to the nuances of regional fare, whether it's the heavy influence of the sea in the Aegean and Black Sea regions or the wheat-based dishes of Central Anatolia.
I particularly like the sections that focus on celebrating with food and the delicacies you find in street kiosks. Obviously not all the food is meant to be savored by everyone, but this provides a comprehensive, easy-to-read guide to the variety of tastes and sensations to be experienced including a definitive culinary dictionary, a quick-reference glossary and useful phrases when you order food and drink there. Valent includes recipes for delicacies like chicken breast pudding and stuffed grape leaves, city maps highlighting favorite eateries, and special insets on highlights like Konya's whirling dervishes, Bosphorus fish sandwiches and of course, Istanbul's world-famous Spice Bazaar. If Valent's knowledgeable prose is not enough, the wonderful photographs should convince you. Whether you are visiting to Turkey or content as an armchair traveler, this is a guidebook worth seeking out.
 The writing gets very old very quickly. September 20, 2005
3 out of 4 found this review helpful
This guide disappointed me on our trip to Istanbul. the pictures are good and it does provide a lot of useful information about the kinds of food available and the cultural food habits of the Turks. However, the writing is bad. If you don't mind bad writing, then buy the book. Here's a sample sentence:
"The Turkish version of the pizza parlour is a slice of heaven if you're after quick and tasty belly fuel".
On the next page, there is a reference to "a between meal carbo tweak" and then later, "McWhoppers", These phrases and made-up words get old quickly when you are trying to read more than a page or two at a time.
If this doesn't bother you, then by all means, buy this book. If it does, read up by checking out a Turkish cookbook and your guidebook (like LP's Istanbul guide).
I think the author was trying to have fun but it gets old quickly. Call me old-fashioned, but I think it is better to keep to words that are in the dictionary.
Very very good!!! September 25, 2003
2 out of 16 found this review helpful
I have this book (a friend bought it for me from Amazon). It's quite good, detailed, with lots of great pictures. A definite must-buy for someone who wants to offer someting different to himself or his guests.
BTW, about the "Editorial review" : Swig of "raki"????!!! for everyone to know, "raki" is a traditional Greek drink (particularly coming from the Island of Crete-I should know I live on it), made by distilled grape juice every September to end of October. Turks took this drink and use it (while been in Greece for 400 years), but it's not traditional Turkish in any way... plus the fact that Turks are Islamists and thay are not supposed to drink... right???
 'Word Food Turkey' wins runner-up award April 4, 2001
1 out of 5 found this review helpful
March 9, 2001. It's official! WF-T earns runner-up spot for Andre Simon Award. Lonely Planet was one of five runner-up winners in the food section of the Andre Simon Memorial Fund 2000 Book Awards announced in London last night. Its winner was World Food Turkey - competing against the likes of Nigel Slater who was the (overall) winner with Real Food and Rick Stein's Seafood Lover's Guide. WFT was described by the panel as 'excellent' and 'groundbreaking' in its approach to food travel writing.
Short-listed for 'The Andre Simon Book Award' January 18, 2001
2 out of 9 found this review helpful
We are pleased to advise that our *World Food Turkey* in collaboration with Dani Valent has been chosen as one of the books short-listed for 'The Andre Simon Memorial Fund Book Awards 2000'. These awards have been established in the UK since 1978. One of objective of the Fund is: "to benefit the public generally in the fields of food and drink, and one of the ways in which the Fund tries to meet this objective is through its book awards". Winners from previous years include: Rick Stein, Ken Hom, Jane Grigson and Josceline Dimbleby . In 2000, *World Food Turkey* has been short listed alongside the company of: 'Appetite' by Nigel Slater (Fourth Estate) 'Cooking at the Merchant House' by Shaun Hill (Conran Octopus) 'Flavours' by Donna Hay (Murdoch) 'No Place Like Home' by Rowley Leigh (Fourth Estate) 'Pickled, Potted and Canned' by Sue Shepherd (Headline) 'Rick Stein's Seafood Lover's Guide' by Rick Stein (BBC) The Andre Simon Memorial Fund will be staging a reception to announce the winners of the food and drink awards and the special commendation award. It will be held in London in March 2001, date and venue to be confirmed. Jim and Perihan Masters P.S. Come join us at the 'Learning Practical Turkish' website for more on the subject of Turkey, its language, and its food! j&p
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