Anatolia: Adventures in Turkish Cooking by Somer Sivrioglu and David Dale is a richly photographed, story‑driven celebration of Turkey’s regional cuisines, blending traditional recipes with modern interpretations from Sivrioglu’s Turkish‑Australian perspective. The book moves through Anatolia’s landscapes, markets, and food cultures, pairing dishes with historical context, personal anecdotes, and explanations of how geography and migration shaped Turkish flavours. It highlights classics like meze, kebabs, börek, pilav, and sweets, while also introducing lesser‑known regional specialties, making it both a travelogue and an inviting kitchen companion.