Digital book
Digital cookbook · Turkish kitchen
SOFRA
Modern Turkish cooking for an everyday table
Seventy-five original recipes developed for this book: village bread with an overnight ferment, yufka you roll out at home, börek with countable layers, and syrup that is measured rather than guessed. Every recipe gives weights in grams, dough temperature, sensory doneness cues, and what to do when something goes wrong.
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Inside the book
7 chapters, 264 pages, and not one recipe without numbers.
75original recipes
264pages
7chapters
I
Doughs and Breads
10 recipes
II
Breakfast and Meze
12 recipes
III
Börek and Pide
14 recipes
IV
Dishes for the Table
11 recipes
V
Desserts
10 recipes
VI
Food Recipes Signatures
10 recipes
VII
Sauces and Drinks
8 recipes
Weight before volume
Every quantity in grams, with the cup in parentheses. Dough is a ratio, not a guess.
A cue, not a clock
Every step ends with what you see, hear and feel — not with a number of minutes alone.
The fault and its fix
What goes wrong and how it is rescued, written on the same page and not in an appendix at the back.
Stated origin
Five labels tell you whether a dish is traditional, a personal reading, or an original signature.
Pages from the book
See how a recipe is written before you buy it.
Specs
A book built to open on any screen
| Formats | PDF and ePub · both files with every purchase |
| Trim size | 210 × 260 mm · ready for home printing |
| Page count | 264 designed pages |
| File size | PDF about 20 MB · ePub about 7 MB |
| Devices | Phone · tablet · desktop · e-reader |
| Index | Searchable and clickable, it takes you straight to the recipe |
| Protection | No DRM · your copy is yours |
| Languages | Separate editions: Arabic, Turkish, English |
| Updates | Future editions free at the same link |
From the Food Recipes kitchen
The account began with a short clip of dough being folded, filmed because someone asked how it was made. Today: 173.2K followers and 1.9M likes. The video shows the shape; the book gives the numbers.
173.2K
followers
1.9M
likes
Transparency.
The recipes in this book are new work created for its pages, not copies of the clips on the account. Traditional dishes are named as such, together with their regional origin.
Questions before you buy
Are the recipes tested?
Every recipe is written to professional kitchen standards and carries a “development draft” status until the documented kitchen tests are complete. We do not call a recipe tested before that.
How is this different from the videos?
The clips show the shape; the book gives the numbers: the weights, the dough temperature, the syrup density, and the fixes when things fail. The book's recipes are new work created for its pages.
Do I need special equipment?
A digital scale and two thermometers cover most of the book. Only the oklava is specialised, and an alternative is listed on the equipment page.
Is the Arabic edition a translation?
No. It is an independent edition with full right-to-left Arabic typesetting in Amiri and IBM Plex Sans Arabic, proofread by an Arabic editor.
How do I receive the book?
The moment payment completes, a download link holding both the PDF and the ePub reaches your inbox. No shipping and no waiting, and the link stays valid for good. Prices are in US dollars and your bank may apply its own conversion rate.
Can I return it?
Digital products cannot be returned once downloaded. If you have trouble opening or downloading the file, we will solve it or refund you in full.
SOFRA
Seventy-five recipes, with you in minutes