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Musa Dağdeviren grew up in Nizip near Gaziantep in south-eastern Türkiye, in a family of bakers, and opened Çiya in Istanbul's Kadıköy district in 1987. Today he runs three restaurants on the same street.
His project is to preserve regional Turkish dishes before they disappear. He travels around Anatolia, eats in people's homes, writes down what they cook and publishes his own journal on food and culture. The restaurant functions as an archive, with a menu that changes according to what he has collected.
The book contains more than 500 recipes, and you will not recognise most of them. In Britain, Turkish food tends to mean doner kebab and the repertoire of the Turkish grill, whereas Türkiye actually has one of the world's most regionally diverse culinary traditions. The Aegean coast, the Black Sea coast and south-eastern Anatolia have almost nothing in common.
If you watched the fifth season of Chef's Table, he is the one you remember. The book is considerably more comprehensive than the episode.
Format: Hardback
Number of pages: 512
Language: English
First published: 2019
