An Anatolian puzzle asks, “What is God’s wisdom and man’s blessing?” The answer bread. Anatolians call bread blessing. That is because their genes are practically infused with crops, wheat and bread here, in one of the earliest agricultural regions of the world. Bread feeds rich anda poor alike, ruler and ruled alike; it is a favour. It is the offering made to appease th gods when they fly into a rage, and to thank them for a good crop. A Jew’s bread offering to God must be unleavened. To a Christian, br

A small child should play games and dream to get ready for life. Yet, much sooner than we expect does life sometimes put the heavy meaning of the word “RE-SPONSIBILTY” on our shoulders. As a grown-up, instead of telling childhood stories involving toys, saying that you have always worked makes you feel deprived. However, what matters is the happiness in moments. Sometimes, it is a brief mo-ment which shapes the future and builds a story that adds color to other lives. So does the journey of taste that leads

Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak... Double Cream Silivri! – Turkey’s Yogurts charts the journey and evolution of Turkey’s national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskiş

İyi yemeğin, geleneksel malzeme ve tekniklerin izin süren Ömür Akkor’un yolculuğu bu kitapta. Bir yemek kültürü efsanesine dönüşen “Zennup 1884” isimli restoranını merkeze alan kitap sadece tariflerden oluşmuyor, hikâyesi, felsefesi ve daha fazlası burada. Anadolu’nun eşsiz mutfağının bir özeti olan bu kitap şimdi İngilizcede. In this book, you will witness Ömür Akkor's journey, who traces good food, traditional ingredients and techniques. The book which centers on his restaurant "Zennup 1884", a legen

Thirty-three foreign women, five tables, one country. Welcome to Expat Sofra. From the USA, the UK, the Netherlands, Poland, Australia, Canada, Ireland, Italy, and South Africa foreign women arrived in Turkey, were encouraged to eat, and tell their stories. Part cookbook, part foodoir, part travelogue, this anthology with intimate stories, delectable photos and appetizing recipes takes you directly into the Turkish kitchen by expats who earned a place there. A feast for the eyes, heart, soul, and stomac

"Peynirli Lezzetler: Türk Stili Cheesecake'ler Türk mutfağında kullanılan ve bizim damak tadımıza ait olan lezzetlerin dünyada yaygın ismiyle bilinen cheesecake'lere uyarlanmasına ilişkindir. Okurların ve Türk Mutfağıyla ilgili çevrelerin yabancı lezzetlere bir Türk dokunuşu olan ve lezzet dünyamıza kendi özgün tarifleriyle büyük bir yenilik ve zenginlik getiren Chef Ali Açıkgül'ün kitabına kayıtsız kalamayacaklarını düşünüyorum. Kitaptaki tüm malzemeler görselleriyle okurun bilgisine sunulmuş olup taban ta