Local Cuisine with Basic Information (Sample Menu and Recipes)

Due to the increasing interest in the field of cuisine in recent years, the number of departments opened under the name of "Gastronomy and Culinary Arts, Food and Beverage and Cookery" is increasing day by day, especially at high school, associate degree, undergraduate and postgraduate level. Despite all this interest, the low number of scientific works in the field of cuisine is accepted as one of the main problems of the students and academicians who study in this field. In this context, the book "Local Cuisine with Basic Information (Sample Menu and Recipes)" is a source book prepared by expert academicians and kitchen chefs in order to fill this gap in theory and practice.
The area that shows similarities within certain limits in terms of economic, natural, human and cultural characteristics is called a region. Based on this, the culinary culture of 7 geographical regions of Turkey has been discussed in detail. In the section at the end of each region, the dishes and their preparations in the local cuisine culture of that region are given. Thanks to the QR code application at the end of the sections, visuals of the preparation and presentation of the local recipes carefully selected by the chefs can be accessed. The book consists of 14 chapters. This book is a basic work that students and academicians will have the opportunity to practice. With the hope and hope that it will contribute to the field...