Keeping the Turkish cuisine alive is extremely important in terms of our taste, health, culture, tourism sector and the promotion of the country abroad. Our traditional dishes have evolved over centuries of skill and knowledge. While adapting them to today's conditions, it is necessary to stay true to their essence and to make them with traditional materials as much as possible. Only then will we reach their true flavors. Without being aware of this and without learning how to cook traditional dishes properly, "I did it, it's done." Attempting to create artificial creativity in the form of a kitchen will cause the kitchen to disappear, not live. This book has been prepared with the contribution of the gastronomy departments of 23 universities and presents the dishes, desserts, drinks and winter preparations from all over Anatolia with detailed explanations. It is a book that understands that food gains value along with their culture. These menu examples start with a section describing the historical development of the cuisine, and in more than twenty sections with names such as soups, meat dishes, stuffed meat dishes, menu samples, it also gives information such as their history, cultural contexts, and geographical features.
Priscilla Mary Ray - Food Historian
I believe that this innovative work, in which theory and practice are brought together, will be very useful for the correct transmission of Turkish cuisine.
Ahmet DEDE - Michelin Star Chef
I believe that this study will be very useful at a time when we need well-researched, educational and academic Turkish cuisine resources. Well done to all the hard work and knowledge.
Somer SİVRİOĞLU - Efendy/Anise Restaurant Chef&Owner, Masterchef Turkey Jury