Musa Dağdeviren, who was recently featured in the Netflix docuseries Chef's Table, and is the leading authority on Turkey's unique food traditions, has written the definitive cookbook of hearty, healthy Turkish cuisine: The Turkish Cookbook.

Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

Join us for a an illuminating talk on Turkish cuisine, with a book-signing to follow!

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This event is a part of the Chicago Tribune Food Bowl. Following the talk, Musa will sign books purchased from Read It & Eat.

Tickets: Free (must RSVP). Books for book-signing available for pre-order. Pre-purchase your books by August 21st to take advantage of special early bird discounts!

Pre-purchase more than one copy of The Turkish Cookbook to receive even greater discounts:

1 Book: $37.46 + tax (25% early bird discount)

2 Books: $34.97 each + tax (30% early bird discount)

3+ Books: $32.47 each + tax (35% early bird discount)

Books purchased after August 21st will be available at full retail price.

Restrictions: Ages 18 and Older

Refund/cancellation policy: A full refund will be provided for cancellations requests received from customers up to one week (seven days) before the event. No refund or store credit will be provided for cancellation requests received less than a week before the event.

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About The Author:

Musa Dağdeviren is a well-known and acclaimed chef in Istanbul, where he has three restaurants - the first, Çiya, opened in 1987. His foundation, which he runs with his wife, is devoted to rediscovering Turkish culinary heritage, and he publishes his findings in a quarterly journal. He has been featured in international press and regularly lectures at food conferences and culinary schools.