The art of Turkish cookery: Each meal makes 4-6 servings Paperback – 1988

There are some good recipes.

Loads of simple, tasty dishes made with fresh natural ingredients. Includes all the great basics that you would be served in a Turkish home--from red lentil soup to chicken breast pudding and, yes, baklava--the real deal. Uses "British" English for some items (aubergine for zucchini, etc.), but has helpful notes on spices, a good index and even a few key food-related phrases in Turkish. Tasteful color photos of many dishes--a great value for a window on a great cuisine. If you like to browse farmer's markets like some people browse book stores, this is a must for your collection of cookbooks.