Churkish March

I wanted to come up with a creative name that involved Chinese and Turkish(it failed).

The first cookbook I evaluated was the land of plenty, a Chinese cookbook by Fuchsia Dunlop. Personally, the reason why I chose this cookbook was because I have lived all throughout my life eating Chinese food and I am really proud of my heritage. Sichuanese cooking is mainly wok frying and no steaming; however, the recipes aren't the most oily nor the healthiest. The book aims to capture the attention of those whom want to cook classic Sichuanese (province in China) food. The manual is very easy to understand and offers a clarity on how to cook a certain dish with elaborate pictures to sync with the recipe. On top of that, the book even explains the basic fundamentals of cutting techniques and even teaches Chinese in pinyin and traditional font. The organization of the book allows one to read and fully comprehend the manual and permits the individual to stay interested and focused while having fun cooking.

The second cookbook that I evaluated was The Complete Book of Turkish Cooking, by Ayla Esen Algar. The cookbook aims at those whom want to cook Turkish cuisines. Overall, the cookbook offers a great detailed explanation on how to prepare a certain dish with elaborate pictures, but it can be ambiguous at times; for example "cook for a few extra minutes." The cookbook offers a historical background of the Turks and how the food relates to them. It also offers a variety of different elements of food one can prepare; such as desserts, sweets, soups, etc. Overall, the organization of the cookbook is well-balanced and can satisfy most individuals that have a craving for Turkish food.



Beef noodle soup: http://www.yelp.com/biz_photos/hj9s0BVirRTTS4ZV_DtRtw?select=6O5owCBnleNcmz2eXBYukg

Turkish Delight: http://www.flickr.com/photos/29452691@N03/2911989351/