If you think of Turkish food as just döner and kebab, you have missed out on a lot of culinary delights. This book demonstrates that Turkish cuisine is rightly considered one of the most refined in the world. With a Mediterranean coastline stretching over 1500 kilometers from the Bosporus to Syria, Turkey serves as a culinary and political crossroads between Europe and the Orient. The rich variety of sun-ripened vegetables, aromatic herbs, and spices, along with influences from many cultures, has led to the development of diverse cooking traditions over the centuries. In Turkey, the table is generously set with vegetarian dishes for family and always-welcome guests. Delicious dips, purees, and salads, pickled vegetables, and stuffed grape leaves promise the highest culinary pleasures even as appetizers. For the main course, vegetables braised in olive oil are a delight.