Turkish Cuisine with Timeless Recipes. Dieser Artikel ist nicht verfügbar.Turkish Cuisine with Timeless Recipes

Turkish cuisine is a very rich and broad blend, extending from the rural to the urban, enriching with new touches without losing its ingenuity, combining the multicultural structure of the palace and the ethnic structure of a multicultural society in the same pot. The diversity in the harvests offered by the Central Asian and Anatolian lands, the interaction with many different cultures throughout a long historical course, and the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman Empires played a nourishing role in the new structure of Turkish culinary culture. Turkish Cuisine contains various food types that serve as a source for healthy and well-balanced nutrition and vegetarian cuisine in terms of variety and suitability for taste. Being multicultural and multicomponent, Turkish cuisine is ecologically sustainable in particular. In the kitchen, every part of the foods, vegetables, fruit or meat, is used. Every material is evaluated in order not to waste it. This reference work titled Turkish Cuisine with Timeless Recipes has been prepared in order to promote the richness of Turkish cuisine and the cultural accumulation it carries with it. Famous chefs and academics such as Prof. Arif Bilgin, Prof. Gunay Kut, Dr. Ozge Samanci and Dr. Gönül Paksoy, Ali Ronay, Arda Türkmen, Aydın Demir, Cüneyt Asan, Eyüp Kemal Sevinç, Fatih Tutak, Ömür Akkor, Savaş Aydemir, Sezai Erdoğan, Sinem Özler, Şemsa Denizsel, Şerife Aksoy, Yılmaz Öztürk, Zeki Açıkgöz have contributed to the book. The publishing coordinator is Ebru Erke.