Filiz Arslan Beverage, which is a basic need, is important with social and cultural effects beyond this need. New trends in the world and people's desire to consume popular drinks bring different soft drinks, coffee industry, barista profession and innovative initiatives in this direction to the fore. This book has been prepared within the scope that a barista is not only responsible for preparing coffee, but also has to fulfill many duties before and after the service. In this prepared book, various hot and cold soft drinks, coffee, tea, traditional Turkish drinks and information about the barista profession are presented and a different perspective is tried to be given for the food and beverage industry, entrepreneurs, students and everyone interested in beverage.

H. Turgay Ünalan After the discovery of writing, human accumulates knowledge; He transferred it on materials such as bone, stone, clay tablets, metal, papyrus and parchment found in the geographies he lived in. About 2000 years ago, paper, a material that can be produced and reproduced more easily than other materials, was discovered in China, thus the adventure of paper, which has continued until today, began. Today, paper is used in all areas of life beyond being a writing and drawing tool. In addition to its use in social life, paper also appears as a design element and art product in artistic activities. Therefore, handmade paper is accepted as an important craft and art material all over the world. Two- or three-dimensional works can be done with paper pulp in the desired texture, size and color. In this book; Materials and equipment that can be easily found at home, at school, in the workshop, and activities and techniques to be applied at every age level are explained.

Aslıhan Gözdem Kaya If you;
• Have bloating, indigestion, gas after meals,
• Find yourself in front of the refrigerator every time you feel depressed,
• Deal with gastrointestinal problems such as constipation and diarrhea,
• Have difficulty in falling asleep or sleep uninterruptedly,
• Have skin problems such as acne, eczema, rash,
• Wake up tired in the morning,
• Have muscle and joint pain,
• Feel full and tired after every meal,
• Crave for sweet and salty foods,
• Have low mood and energy,
• Or if your doctor recommends

You may need “Elimination Diet”

While this book will guide you through the stages you can go through the elimination diet, it will also guide you with delicious and nutritious elimination diet recipes. You will discover the right food combinations, how to eat the rainbow, and how to complete the micro and macro nutrients in one plate, as well as healthy cooking techniques.

This book also provides a guideline for well-aging. You will enjoy to learn the basic steps for a sustainable healthy life and to become the best version of your age.

Each of us, as human beings, are very unique and very precious.
We need to put the oxygen mask first on our face.
The elimination diet is a special period, where we start to wear this oxygen mask, take care of ourselves and be compassionate to ourselves more.

Are you ready for this journey to take care of yourself?

AS…
ONE PLATE CHANGES,
A HUMAN CHANGES.
A HUMAN CHANGES,
A FAMILY CHANGES.

Tacettin Tınaz “Keyboard of Oud” is not an oud method. However, most of the oud methods are missing or not explained and shown in sufficient detail; The sound system of Turkish music, the tuning of the oud, the position of the frets on the keyboard according to the makams (including 1, 3, 4, 5 voice transposes) are the main topics of this book. The tools named “Transpose Table for Oud” and “Transpose Wheels” developed by the author and presented to music lovers with this book for the first time in Turkey and in the world, are of a quality that will enable both the comprehension of the transpose subject and the ease of this process. The videos presented as an appendix to the book will make the subjects easy to grasp. The book is more visual than textual. All images are in color. The colors in the images are not randomly used, but coded (matched) with concepts and terms. Coded colors will make it easier for the reader to grasp and perceive. “The Keyboard of Oud” can be used as a supplementary book by those who teach and learn to play the oud.

Abdullah Badem The field of gastronomy is very new and many new researches are carried out in this field, articles and books are published all over the world and in Turkey. Although there are popular books in the field of gastronomy, in the field of pastry and bakery, which is considered a sub-branch of gastronomy, there is no comprehensive source at the national level in which food science and gastronomy science are discussed together in an academic sense. Some books, such as grain or grain technology, which were written only for the field of food engineering, were published, or books whose content mainly consisted of recipes and applications in the field of pastry and bakery were prepared. Considering that the trends and trainings in the field of pastry and bakery are also very new, it is obvious that there is a need for reference books in the field. If it is desired to define a field for this book, the field of pastry and bakery can be pronounced under gastronomy, but in cake and bread making, the production technology of food, the direction of nutrition science, food chemistry, the presence of comprehensive food additives, and the topics related to food hygiene and microbiology and pastry are the book food engineering requires labeling with the field.
With this book, patisseries, bakeries or bakery businesses operating in the sector, needing all kinds of basic information about the field, especially academicians in gastronomy, nutrition and dietetics, cookery, food engineering and other related fields, who want to do research in the field of pastry and bakery, it is desired to be addressed to those who work in the field of cookery-pastry of the hotels and those who are/will be trained in the mentioned fields.

Yeliz Demir The Pastry Department and Patisserie Products Production Techniques book has been written in order to provide the reader with information about the organizational structure of the patisserie department, its operation, patisserie products and their production techniques. In order to produce patisserie products of standard quality and taste, it is very important to use the right equipment, the right material, the right size and the right technique. In the bakery establishments and departments, leavened and unleavened bakery products, milk desserts, sherbet desserts, cookie varieties, dry cakes, biscuits and various cakes are produced. Different techniques are used to prepare these products. With this book, the basic techniques used in the production of patisserie products are explained with tricks and sample standard recipes. Cakes are the most important product class produced in patisseries. Many techniques are used together in cake making. Successful combination and application of these techniques and obtaining a good result are directly related to being competent in the relevant basic techniques. Written as an aid to the steps to be taken on the way to this competence, this book is a guide with its wide spectrum in reaching the most basic and comprehensive information.

Sıdıka Sibel Sevim Ceramic decorations have increased their aesthetic value by ascribing different meanings to the products produced since the first ages when ceramic production began. In addition to this, it has also been an important means of conveying people's feelings, thoughts and current lives. Ceramic decors, which were initially applied using primitive methods, later started to be applied with modern methods with the development of technology. Today, mass productions are made in the ceramic industry with the constantly developing ceramic decoration methods. In artistic works, applications are presented with different effects of hand decorations as well as technical decoration methods.
In this book, a brief history of ceramic decors and application techniques from the beginning, ceramic decor design and purpose, ceramic decor types applied on underglaze, underglaze, overglaze and wet mud and the methods used in these decors, screen printing decors, decoration methods applied in today's ceramic art and industry, application stages and explained with examples.

Burcu Ayşenur Saklı, Fuat Arslan, Gökay Çakıroğlu, Hatice Sarı Gök, İpek Ünal, Mehmet Özen, Melda Akbaba, Nihan Yarmacı, Olcay Özışık Yapıcı, Ömer Tekgül, Sinan Türetken, Yener Oğan Due to the increasing interest in the field of cuisine in recent years, the number of departments opened under the name of "Gastronomy and Culinary Arts, Food and Beverage and Cookery" is increasing day by day, especially at high school, associate degree, undergraduate and postgraduate level. Despite all this interest, the low number of scientific works in the field of cuisine is accepted as one of the main problems of the students and academicians who study in this field. In this context, the book "Local Cuisine with Basic Information (Sample Menu and Recipes)" is a source book prepared by expert academicians and kitchen chefs in order to fill this gap in theory and practice.
The area that shows similarities within certain limits in terms of economic, natural, human and cultural characteristics is called a region. Based on this, the culinary culture of 7 geographical regions of Turkey has been discussed in detail. In the section at the end of each region, the dishes and their preparations in the local cuisine culture of that region are given. Thanks to the QR code application at the end of the sections, visuals of the preparation and presentation of the local recipes carefully selected by the chefs can be accessed. The book consists of 14 chapters. This book is a basic work that students and academicians will have the opportunity to practice. With the hope and hope that it will contribute to the field...

Hasan Baydar Turkey has a unique biodiversity in terms of medicinal and aromatic plants. The medicinal and aromatic value of Turkish plants, especially endemic species, is very high. For this reason, the Anatolian flora is a very rich source of ethnobotanical research for traditional medicine practices and modern medical science. Moreover, the active ingredients of heavy industrial products such as medicines, aromas, perfumes, cosmetics, spices, functional foods and natural dyes are obtained from medicinal and aromatic plants.
This book will help students who study medicinal and aromatic plants, scientists who do research, and individuals who are curious about the subject to better know, understand more, research more deeply, and finally more It has been prepared in the light of scientific findings and academic rules in order to help students
In the book; the adventure of medicinal and aromatic plants from past to present, use of medicinal and aromatic plants in traditional medicine applications, distillation and extraction methods, herbal medicines and phytotherapy, essential oils and aromatherapy, perfumery and perfume plants, spices and spice plants, alkaloids and pleasure plants, herbal dyes Almost every subject such as dye and dye plants, production and reproduction methods of medicinal and aromatic plants, cultivation and breeding has been explained in detail with charts, graphics, pictures and figures.
With the information you will learn from this book, you can grow medicinal and aromatic plants in your field, garden or greenhouse, produce herbal teas, spices and natural dyes and medicinal preparations such as tinctures, creams, ointments, syrups, sherbets and pastes from your products to make your daily life healthier and higher quality, distillation. By making pure essential oils and aromatic waters, you can obtain perfume and cosmetic extracts by extraction.

Servet K. Güney Be sure to keep this work of Servet Kazım Güney, who reflects his researcher spirit in his teaching and his work as a professional chef, and whom I enjoy working with at every opportunity, in your library. “I am like a foreign song in the kitchen, there are many people who listen to it, no one understands.” Don't say it, because regional and unique works are the way Turkish cuisine communicates with you and your guests. Thanks to this distinctive feature, this kitchen without borders has survived for generations and has survived until today with its harmonious structure.
My dear colleague Servet Kazım Güney; “What am I going to cook today?” instead of “Let's learn from which region and from which era the dishes and eat them today?” It offers a book full of recipes that you will say. It has been a wonderful work that reminds me of the subtleties of our cuisine, which I am sure will provide great support to today's studies with Turkish Cuisine. In order to be food literate today, it is necessary to be aware of the richness of the cuisine one has. You are taking a step towards becoming a “food literate” with this work that appeals to all ages and all segments.
Good luck to you, Servet Chef!
Deniz Orhun
Agricultural Eng., Master Chief, TV Producer and Presenter