Fenn-i Tabahat (“The Science of Cookery”)

We are here with a splendid cookbook. This cookbook is a little different from the others. It contains tips to teach women how to cook, rather than containing recipes. This 80-page book “Fenn-i Tabahat” (“The Science of Cookery”), written by Mehmed Reşad in 1924, greets its readers with a photo of a lady cooking in the kitchen on its cover. On the cover, the purpose of the book is summarized as follows: “It is the perfect cookbook that teaches our girls who will take over the housework, how to delightfully organize the tasks that they will be busy with for a few hours every day and the most novice lady how to cook in a very simple and straightforward way.” Broths, tomato pastes, special dishes for young children and the sick, soups, meat dishes, egg dishes, meatballs, fish meals, stuffed dishes, minced meat dishes, garnishes... This is a book that took the seat of honor in every kitchen in a magnificent period. The illustrations in it are so nice. Let’s read together what the book has to say about trout: “It is the most tasty and delicious freshwater fish. Fresh ones are quite pleasant. This fish has two types. One is pink and the other one is white. The pink one is more palatable. After the large ones of this fish are boiled in plain broth, they should be lined up on a plate, accompanied with white tomato paste and pickles and served to the table. Small ones should be cooked in pans.” Doesn’t it sound delicious? It explains the subject in such full detail. So much so that four editions of this book were printed during the period. It took its place in every kitchen.