The book titled “Milk and Dairy Products with Food Recipes” edited by Dr. Ali Şen and first published by Detay Publishing in December, also included a book chapter written jointly by Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray, academicians of the Gastronomy and Culinary Arts Department. The jointly written chapter was included in the book under the title “Milk Desserts”.
In the jointly written chapter, Çirişoğlu and Engin shed light on the versatile use of milk and dairy products in the field of gastronomy through traditional and modern milk dessert recipes. Following the deep-rooted dessert heritage of Turkish cuisine, classic recipes such as rice pudding, keşkül, muhallebi, kazandibi and tavukgöşsü are discussed with both their historical origins and cultural representations. In addition, while the feature of milk desserts as a healthy dessert alternative is emphasized in terms of nutritional value, their importance in nutrition is also included in the chapter. In addition, topics such as the issues to be considered in cooking and preserving milk desserts, the characteristics of the milk to be used in milk desserts and what to pay attention to, how to ensure food safety in milk desserts, which materials and equipment should be used in milk desserts, and milk desserts according to cooking techniques are also covered in the book.
The chapter skillfully blends academic narration with culinary practice, providing access to both theoretical and applied knowledge. In this respect, it is an important reference source not only for academics, but also for chef candidates, gastronomy students, culinary professionals and a wide range of readers interested in traditional flavors.
We congratulate Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Engin for writing the chapter and wish them success in their academic studies!
