500 Yıllık Osmanlı Mutfağı

99 Ottoman recipes adapted to the present… The culinary culture moulded since the 15th century by a group of elites who lived in the palace kitchen and palace vicinity in Istanbul and who took pleasure in fine food…

This culture comprises several topics ranging from the ingredients used, cooking methods, types of dishes, eating habits and meals to the code of conduct at the table, as well as kitchen buildings. The book dwells briefly on the elements that form the culinary culture of the Ottoman Empire, followed by 99 recipes taken from this cuisine and adapted to the contemporary kitchen – all tested and cookable…

We travel sometimes to the Central Asia of the 7th century in order to grasp the eating habits of the Ottomans; to Baghdad, the capital of the Abbasid Empire in the 9th century to find out the roots of a certain dish; to Anatolia invaded by the Mongolians and then to the Safavid Palace in the 13th century to uncover the secret of rice; meanwhile, we travel not only in time from way back from the 15th century until the present, but also between venues, as well. We extend sometimes to Byzantine and even as far as the Roman Empire when the topic is fish, roe, caviar, salt bonito or lalnga…