This was the first Turkish cookbook i bought & used upon my arrival to Istanbul, specifically for its very useful Turkish & English versions of the recipes, which helped me to learn all the Turkish food terminology and is the best feature of this book. There is a good mix of authentic home dishes and a few contemporary ones which are not Turkish, but are enjoyed here. I still continue to use it and I like the clean contemporary photography and presentation of the dishes, which is different from most of the Turkish cookbooks available.
Most of the recipes I have tried came out well, however if you are new to cooking, there is sometimes a lack of specific cooking instructions/direction given. For example, Zeytinyagli Yaprak Sarmasi is a classic meze seen everywhere in Turkey. If you have never made this before, Ms. Zorlu's instructions to "lightly boil the grape leaves" is not specific enough to explain how long you need to blanch them, and my first batch came out too soft, which is a shame given how labor intensive this dish is. it would also be helpful to have a better explanation of how to roll them. In Turkey, you would be shown how to make this by your mother, so this book needs a diagram of where to place the filling & how to fold the sides, etc. The same issues occur in Cold stuffed cabbage where it just says to "boil & drain the green leaves". And for Russian salad, which starts out with "peel & dice the boiled potatoes", most recipes would at least mention to "boil the potatoes in their skins until tender, drain & cool" as a first step. Perhaps in her home kitchen and from years of making these dishes, such explanation is not necessary, but for a beginner cook it is.
I also still don't know what "seasoned salt" is - an explanation would be helpful for those outside of Turkey. Since this book will be purchased by English speaking cooks, the publisher really should have provided a professional recipe writer to make sure the English recipes are up to standard.