Turkish culinary monographs (particularly the work of Musa Dağdeviren's broader writing beyond the Phaidon book, and academic works by Marianna Yerasimos on Ottoman cooking) document techniques specific to Turkish cooking that have no direct equivalent in other traditions. Kavurma (the deep-fat preservation of meat) and terbiye (the egg-lemon liaison used to finish soups and stews) represent distinctly Turkish technical approaches.
Two fundamental Turkish techniques translated from Turkish culinary sources.
PERSIAN CLASSICAL TEXTS + OTTOMAN PALACE CUISINE + CHINESE CLASSICAL