Necip Erturk, the great Turkish chef, worked in many great kitchens in Turkey, Switzerland, France,
London and mostly in US for 58 years.
He also wrote a fascinating book in 1970s. Speaking in Francophone Turkish (as in Mirpua, Buke Garni,
Sos Bernez, or Terin Do Fua Dovo) Necip Usta presents fundamentals of old-school French cooking, of
which he was a master of, with in-depth illustrations, diagrams and photography.
Such as the diagram of the kitchen "birigad".
Or kitchen layouts.
The organization of a wedding banquet.
Or of various "kuver"s.
And silverware.
Of beef, lamb, veal and pork charts.
And cuts.
Numbered cuts.
Of cold buffets.
Suckling pigs.
Or 8 different kinds of potatoes.
And a lot of butter sculpting.
256 pages of them. With recipes, of course.