World Hazelnut Flavors

World Hazelnut Flavors

This book is designed as a guide for consuming hazelnut, which is one of the most delicious and beneficial food products in the world, in more and various forms all over the world, and was created based on a series of "Dishes with Hazelnut" competitions.

Print Date: 2003

Number of Pages: 238

Paper Type : Coated

Book Binding Type: Hardcover

Size: 16.50 X 23.50 cm

Language: Turkish

In promotional activities abroad, other nuts such as food, cake, etc. It was felt that qualified books with usage areas such as hazelnut were not prepared for hazelnut, and upon this, a series of competitions were organized and it was aimed to bring such a book about hazelnuts to the sector and to be used in domestic and international promotions.

The project themed "Foods with Hazelnuts" was implemented in 2001, and the "Forgotten and Unknown Recipes with Hazelnut" contest within the scope of this project was held in Giresun on February 01, 2002, "Let's Cook the Most Delicious Meals with Hazelnuts" contest on March 02, 2002 in Izmir and April 01. It was held in Istanbul in 2002. Later, the "Young Professionals Creating New Hazelnut Dishes" competition, which was open to the participation of professional chefs in our country, was held.

As the last of the aforementioned series of competitions, the international "New World Tastes with Hazelnut" competition, in which professional chefs from the USA, Switzerland, Japan, Italy, France, Spain, Greece and our country participated and where the famous gourmets of these countries served as the jury, was held in Istanbul on October 19, 2002. and the infrastructure of the book was made ready.

The first edition of the "World Hazelnut Tastes" book was published in English and Turkish as a "Prestige Book" and in Turkish as a "Home-Type Book" in July 2003. The books in question were published in the press, gastronomy experts, cooks, chefs, non-governmental organizations, hotels and It was sent to restaurants, competitors, relevant organizations abroad, universities and 43 national libraries and 127 cooking schools in Europe.

• Beginnings
• Main Dishes
• Dough - Pasta and Rice
• Desserts
• Tea time

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