Be sure to keep this work of Servet Kazım Güney, who reflects his researcher spirit in his teaching and his work as a professional chef, and whom I enjoy working with at every opportunity, in your library. “I am like a foreign song in the kitchen, there are many people who listen to it, no one understands.” Don't say it, because regional and unique works are the way Turkish cuisine communicates with you and your guests. Thanks to this distinctive feature, this kitchen without borders has survived for generations and has survived until today with its harmonious structure.
My dear colleague Servet Kazım Güney; “What am I going to cook today?” instead of “Let's learn from which region and from which era the dishes and eat them today?” It offers a book full of recipes that you will say. It has been a wonderful work that reminds me of the subtleties of our cuisine, which I am sure will provide great support to today's studies with Turkish Cuisine. In order to be food literate today, it is necessary to be aware of the richness of the cuisine one has. You are taking a step towards becoming a “food literate” with this work that appeals to all ages and all segments.
Good luck to you, Servet Chef!
Agricultural Eng., Master Chief, TV Producer and Presenter