Melceü't-Tabbâhîn

	Melceü't-Tabbâhîn Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences. See also Ali Eşref Dede'nin Yemek Risalesi ''Ali Eşref Dede'nin Yemek Risalesi'', the second Turkish cookbook was written in 1856 - 57 by Ali Eşref Dede. This book is one of the works written about the dishes of Ottoman period The Ottoman Empire, ; is an archaic version. The d ... * A Manual of Turkish Cookery References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Ali Eşref Dede'nin Yemek Risalesi ''Ali Eşref Dede'nin Yemek Risalesi'', the second Turkish cookbook was written in 1856 - 57 by Ali Eşref Dede. This book is one of the works written about the dishes of Ottoman period The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) .... See also * Melceü't-Tabbâhîn References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	A Manual Of Turkish Cookery ''A Manual of Turkish Cookery'' (''Mecmua-i Et'ime-i Osmaniye'') (''Osmanlı Yemekleri Mecmuası'') is a Turkish cookbook that was written in 1864 by Türabi Efendi. It is an English translation of Melceü't-Tabbâhîn Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences. See also Ali Eşref Dede'nin Yemek Risalesi ''Ali Eşref Dede'nin Yemek Risalesi'', the second Turk .... References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
picture info	Ottoman Cuisine Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Today, Turkish cuisine is a continuation of Ottoman cuisine. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Turkish Cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]