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The invaluable support and asistance of many people have made the publication of this book possible. In particular we wish to extend our sincere thanks to the following people: For their asistance with the historical marerial, formen and present directors Ahmet Menteş and Dr. Filiz Çağman and formen researcher Dr. Banu Mahir of Topkapı Palace Museum, and Director Çetin Anlağan and museum researchers Tanju Anlağan, Şebnem Akalın and Hülya Bilgi of Sadberk Hanım Museum; for their assistance with providing and trying out the recipes, food and drinks manager of Divan Hotel Ercoment İldağ, chefs Erol Çelik and Ali Tonbul, pastry chef Adnan Aslan and cooks Şaban Özdemir, Bahtiyar Öztürk and Ergün Kaçar of Divan Hotel, and instructor chef Hüseyin Özoğuz and chefs Zihni Yıldız and Vasıf Gürsoy of Kuruçeşme Divan; for her asistance with trying out recipes Gönül Kafadar; for their recipes, Bedriye Güdüllüoğlu, Ceyda Kolçak, Çolpan Tüzün, Feyiz Öney, Güler Alyürek, Güler Vakfı, Gülgen Çağlar, Hayk Simit, İsmail Kokaç, Mutlu İlmen, Nezibe Araz, Nida Arguner, Nihal Sümer, Saffet Yağcıoğlu, Vahide Mauisu; chefs Mustafa Vardar, Rıfat Şahiner, Satı Sözge, Yaşar Özten, Yusuf Şahin Zeki Tosun; for providing accessories used for the photographs of the food recipes, Zeynep Madra and Prestige for the Christofle and Rosenthal plates, Semra Akçura, Ali Akçura and Akçura Ltd. Şti. for the Villeroy Boch plates, Koçtaş A.Ş. manager Melih Batılı, Levent Penso and Homestore; for asistance with copy-editing Arzu Karamani; for the photographs Hadiye Cangökçe and Cem Çetin of Hezarfen Fotografya and Selamet Taşkın; for the printing Lokman Şahin and the other members of Mas Matbaası; and for the binding Tevfik Barın and the other members of Barın Ciltevi.
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