Stories born in the kitchen,
on screen and on the page.

Şefin Kılavuzu · 2018

Mutfak Akademisi

Published in 2018 by EKS Gastronomi Yayınları, Mutfak Akademisi / Şefin Kılavuzu forms part of Eyüp Kemal Sevinç’s publishing journey. With the subtitle The Chef’s Guide, the book carries his culinary experience onto the page.

2015

Şeflerin Mutfağı

The television programme in which Eyüp Kemal Sevinç visits hotel and restaurant chefs continues in book form. Created with support from Komili, it brings together carefully selected recipes from 33 chefs, alongside culinary conversations, memories and colourful photographs.

Published in 2015 and first introduced at the TÜYAP Book Fair, the book explores different chefs’ approaches to flavour and presentation. It gives the experiences shared on screen a lasting home and invites readers to try the dishes at their own tables.

2009

Sonsuz Türk Mutfağı

Bringing Turkish flavours into conversation with contemporary tastes, Sonsuz Türk Mutfağı explores Eyüp Kemal Sevinç’s approach to traditional food through recipes. Published in 2009, it speaks to readers seeking fresh ideas and a deeper understanding of cooking.

The chef’s interpretations offer a reference for those who want to see familiar flavours differently and bring new possibilities to everyday meals.

4 books · 400 recipes

Hürriyet Yemek Kitapları

Compiled especially for Hürriyet readers, this four-book series brings together 400 much-loved Turkish recipes. Eyüp Kemal Sevinç’s dishes are accompanied by practical tips and colourful food photography.

Practical dishes made with accessible ingredients offer home cooks a broad selection. The series brings the chef’s professional experience into everyday cooking.

2006

Sonsuz Mönü

Eyüp Kemal Sevinç’s first cookbook, Sonsuz Mönü, was published in 2006. Prepared over roughly a year and a half by Bileşim Yayınevi with support from HiltonSA, it features food photography by Gökmen Sözen.

The pages are divided into independently turning sections for starters, main courses and desserts, allowing readers to create their own menus. Recipes from across Anatolia sit alongside ideas for festive occasions, New Year and Valentine’s Day, with practical kitchen tips.

In collaboration with Nestlé Professional

Lezzet Tarifleri

Created with Nestlé Professional, Lezzet Tarifleri brings together recipes for professional kitchens. Eyüp Kemal Sevinç and his team developed dishes using Maggi and Nestlé products.

The book focuses on using time, labour and resources efficiently while maintaining flavour and quality. Its recipes offer professionals ideas for putting prepared products to different uses in the kitchen.

EKS Mutfak Akademisi · Collaborative project

Bloglardan Sofranıza

Bloglardan Sofranıza is a collaborative cookbook that brings food bloggers’ recipes together at EKS Mutfak Akademisi under Eyüp Kemal Sevinç’s direction. Supported by Coca-Cola, its contributors voluntarily shared dishes from their own kitchens.

Bringing different culinary experiences to one table, the book aims to inspire readers to try new dishes. Its introduction also highlights a commitment to supporting children’s education and future.