Preparing and presenting Turkish dishes in a way that stays true to their origins, introducing them to people from all walks of life, and preventing them from being forgotten are highly effective in preserving cultural and traditional values.

Turkish cuisine ranks among the top three cuisines in the world, so promoting it to other cultures and making it more widely known is extremely important. Books, brochures, magazines and scientific studies that introduce Turkish culinary culture nationally and internationally are valuable, as is their wide dissemination. For these reasons, we hope that this carefully prepared book will be a useful resource not only for students but for everyone who is interested in Turkish and world cuisines and who devotes their passion and effort to the field.