THE TURKISH CUISINE
Hello, Firstly, I would like to state that this website is dedicated and belongs to our senior teacher chefs as its true owners who have allowed for its preparation by transferring their knowledge, manners, experience and the development of the art of cookery upon myself.
For some time now I had hoped for a project such as this and have long delayed in the hope of younger generations to pursuing it, they who would introduce and illustrate with a universal language our kitchen culture, our food and drink traditions with its individual methods and equipment prescribed by the Ottoman-Turkish kitchen via a website, this website.
The aim for the introduction of this site is for an educational explanation and demonstration of the methods of Ottoman-Turkish cuisine. With this project being a first around the world, it will allow us to illustrate and for you to learn the Turkish kitchen in all its glory with its use of olive oils, soups, from its saucepan cuisine to its kebabs and doner, dolma (stuffed vegetables), pilaf (rice) to its traditional sweets and compote and of how rich and tasty Turkish cuisine is.
Through the site you will comfortably be able to locate detailed information with pictures and learn of herbs, spices and plants that have never been used in other kitchens around the world. Recipes have been given with technical practicality. All recipes have been, with curative herbs included within the site to illustrate ease and result in picture form with detailed notes and all recipes are made within the concept of "balanced nutrition’s for a healthy lifestyle". He is very please to have worked with the best chefs from whom he learnt a lot. Once more he would like to thank to maitre chef des cuisine Georg Fuchs.
In addition, I see upon myself a duty as the honorary cultural and tourism ambassador to promote our beautiful country Turkey and its national history, culture, art and tourist values and with it to promote the worlds most magnificent and beautiful city Istanbul.
As a chef executing the art of cuisine I would like to end my note with a formula of universal kitchen rules, “the beautiful thought of beautiful produce should be no other than the beautiful produce of beautiful thought”.
Culinary Art Consultant