Aşçının Kitabı

Bogos Piranyan, who was the chef of Merzifon American College for many years, includes various recipes of Western origin as well as traditional flavors of Anatolia in the book. The book includes 243 recipes, from soups to basti, from kebabs to meatballs, from rice to moussaka, from stuffed vegetables to pastries, from fish to desserts.

The Cook's Book was prepared for publication with a perspective that also aims to shed light on the cultural, historical and sociological history of Anatolia. For this purpose, various articles and photographs were added to the book.

Zafer Yenal from Boğaziçi University, in his article titled "While Reading Nor Khoharar" in the introduction of the book, focused on the meanings of the Cook's Book in terms of food sociology and current cultural debates. Takuhi Tovmasyan, the translator of the book and the author of the cookbook called "Let Your Table Be Yours", put down on paper what Piranyan's work reminded him of in his article titled "The Word of the Yama". In his article titled "A Note on Bogos Piranyan and Old Cookbooks", researcher Turgut Kut gave historical information about Turkish cookbooks with Ottoman and Armenian letters. Nazan Maksudyan from Boğaziçi University, in her article titled "A Brief History of Merzifon Anatolian College and Chef Bogos Piranyan", shed light on the history of the college where Piranyan worked as a chef and traced the author's life story.
(From the Promotional Bulletin)



Number of Pages: 192

Year of Printing: 2015


Language: Turkish
Publisher: Aras Publishing

First Printing Year: 2008

Number of Pages: 192

Language Turkish