$13.95 + free shipping via US Media Mail. For international orders, please call 608-233-5488 or email about shipping costs.

Eat Smart in Turkey

ISBN 0-9641168-8-X
$13.95 paperback
5.5 x 8.5 - 160 Pages
Pub. Date 2005

Joan Peterson

Menu

About the Book
About the Author
Praise for Eat Smart in Turkey
Table of Contents
Ordering Information
Other EAT SMART Books by Ginkgo Press

This smartly designed culinary travel guidebook opens up the world of Turkish food to travelers, including students studying abroad, and tells how to find the most delicious, authentic, and adventuresome eating experiences there.

The second edition of Eat Smart in Turkey comes with a new cover design, as well as an updated resources chapter.  In addition, the index has been supplemented with a Turkish translation for each English entry, making the book more useful for any traveler.

The author shares the secrets they’ve uncovered while hunting for something good to eat—from restaurant dining to home cooking to fresh market produce—to allow you to get to the heart of the culture through its cuisine. The book also includes recipes from some of the finest chefs in Turkey.

As you know, food is one of the first and most immediate contacts a traveler makes with a foreign county. Travelers to Turkey can make it a more memorable contact by taking along the easy-to-use Eat Smart in Turkey, one of the guides in the award-winning EAT SMART series. The author shows that traveling and eating in unfamiliar territory doesn’t have to be gastronomical guesswork.

Also available: culinary guidebooks to the cuisine of India, Brazil, Indonesia, Mexico, Poland, Morocco and Peru.

Joan Peterson, author of the award-winning Eat Smart series of culinary travel guidebooks, has created her books for food-loving travelers and cookbook lovers like herself who want to get to the heart of a country's culture through its cuisine. To date she has written guides to the food of Brazil, Turkey, Indonesia, Mexico, Poland, Morocco, India and Peru. Joan travels extensively and has led culinary tours to Europe, Asia and Africa. She is a founding member of CHEW (Culinary History Enthusiasts of Wisconsin) and is the director of the Travel Publishers Association. 

Eat Smart in Turkey is a one-of-a-kind find: introduction to Turkish cuisine, travel guide, and cookbook all in one. I read it before a recent trip to Istanbul, I carried it with me everywhere I went, and now I use it in my kitchen. Needless to say, it is pretty worn out.
—Connie McCabe, associate editor, Saveur magazine

You can't afford to leave on your next trip to Turkey without putting this book on your list of essentials to take along. 
—Andras Riedlmayer, Fine Arts Library, Harvard University

A most unusual book, highly useful on two levels. It gives even the timid diner courage to try out new foods, and it gives the gustatorially adventuresome an opportunity to know in advance just what lies on the plate.
—Phyllis Zauner, International Travel News

“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 author is obviously a heart-and-soul foodie who started publishing her own culinary guides because she couldn't help but do it. It shows.

And she's not a gourmand, but gourmet: she is truly fascinated by the subtleties in the art of delighting the palate. To most writers, food is necessary and fun. To the author 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.”
—Tom Brosnahan, author of Lonely Planet's Turkey

One of the world's best kept travel secrets unfolds in this guide to the cuisine of Turkey. Stunning photographs, information on history and culture, and a treasury of culinary surprises are enhanced by language tips for navigating menu and market.
—Prof. Sarah G. Moment Atis Chair, Middle East Studies Program, University of Wisconsin

Like armies, tourists travel on their stomachs, and nowhere are the prospects for culinary delight better than in Turkey. So don't leave home without this compact but very complete guide to whats on the menu, what's in the market, what's on your plate and what you can ask for as you travel. The book starts with a short summary of the history of Turkish cuisine, then embarks on a food-tour of the country's seven regions. There are recipes to cook at home before departure, useful foodie phrases ("Where can I see this being made?"), and an extensive listing of translated menu entries.
—Robert Arndt, editor, Aramco World

Preface

Acknowledgments

The Cuisine of Turkey
An historical survey of the development of Turkish cuisine: beginning at the 6th century with nomadic tribes in central Asia, tracing the slow advance of the Turkish people westward across the continent to Anatolia, culminating in modern times.

• Turkish Origins in Central Asia 
• The Turks in Western Asia 
• The Selcuks in Anatolia 
• Ottoman Turkish Cuisine 
• Food in the Ottoman Military 
• Special-Occasion Food 
• Coffee and Sociability 

Regional Turkish Food
A quick tour through the seven regions of Turkey to see the diversity of cooking styles encountered in traveling the length and breadth of the country.

• Turkish Food in a Nutshell 
• The Sea of Marmara Region 
• The Aegean 
• The Mediterranean 
• Central Anatolia 
• The Black Sea Region 
• Eastern Anatolia 
• Southeastern Anatolia 

Tastes of Turkey
A selection of delicious, easy-to-prepare regional and national recipes to try before leaving home.

Shopping in Turkey's Food Markets
Tips to increase your savvy in both the exciting outdoor food markets and modern supermarkets.

Resources
A listing of stores carrying hard-to-find Turkish foods and groups that focus on travel to Turkey or offer opportunities for person-to-person contact through home visits to gain a deeper understanding of the country, including its cuisine.

• Mail-Order Suppliers of Turkish Food Items 
• Some Useful Organizations to Know About 

Helpful Phrases
Questions in Turkish, with English translations, which will assist you in finding, ordering and buying foods or ingredients, particularly regional specialties.

• Phrases for use in Restaurants 
• Phrases for use in Food Markets 
• Other Useful Phrases 

Menu Guide
An extensive listing of menu entries in Turkish, with English translations, to make ordering food an easy and immediately rewarding experience

Foods and Flavors Guide
A comprehensive glossary of ingredients, kitchen utensils and cooking methods in Turkish, with English translations.

Bibliography

Index

Eat Smart in Turkey - 2nd Edition

ISBN 0-9641168-8-X
$13.95 paperback
5.5 x 8.5 - 160 Pages
Pub. Date 2005

$13.95 + free shipping via US Media Mail. For international orders, please call 608-233-5488 or email about shipping costs.

Or, for mail orders, send check/money order for $13.95 (free media mail shipping for US orders) to: 

Ginkgo Press, Inc.
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Madison, WI 53705

Available to the trade worldwide:
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Also Available in Canada from:
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They are also available from Ingram and Baker & Taylor.

Ginkgo Press, Inc. 
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Madison, WI 53705 
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