About The Book


First Place Winner at the 17th Annual Gourmand Cookbook Awards for
“Best Health and Nutrition Book” in the world

Aslıhan Koruyan Sabancı put together unique flavors from the Turkish cuisine and world cuisines in her book “Gluten Free Mediterranean Gourmet Cuisine” written for flavor-fans who wish to eat healthy.

“Gluten Free Mediterranean Gourmet Cuisine”, written by Aslıhan Koruyan Sabancı following a two-year period of work and research, is the first book in Turkey and in the world which includes gluten-free recipes based on the Turkish Cuisine. The 320-page book enriched with photos presents 170 tried and tested, easy and tasty Mediterranean Cuisine recipes prepared with easy to find ingredients. The book presents nutrition analysis charts, vitamin and mineral values determined by medical doctors and nutrition scientists for each recipe.

“While I was compiling my recipes into a book, I wanted to include useful information for food-sensitive people like myself. I prepared recipes from many cuisines not only for gluten-sensitive readers, but also for everybody who likes the Mediterranean and Aegean cuisines and want to eat healthy. I hope my book will be useful not only to people who are gluten-sensitive, Celiac Disease patients and their families, pediatricians and gastroenterologists, but also all readers from various countries who like cooking” said Aslıhan Koruyan Sabancı about “Gluten Free Mediterranean Gourmet Cuisine”.

“Preparing the book, I looked for answers to many questions. For instance what was the difference between Celiac Disease, gluten allergy and gluten sensitivity? What were the symptoms and treatment methods of these diseases? Was there a list of gluten-containing food products? How to construct a healthy immune system? How much did my recipes and the ingredients I used affect healthy nutrition? I found the answers to these questions consulting experts and now I am presenting them to my readers.

“Gluten Free Mediterranean Gourmet Cuisine” is mostly based on Mediterranean and Aegean cuisines and includes recipes for Breakfast, Main Courses, Fruits and Desserts, Sorbets & Drinks. In addition there are functional recipes to prepare home-made canned tomatoes, home-made vinegar, aromatic olive oil etc.

Dr. Muazzez Garipağaoğlu, Professor of Dietetic and Nutrition at Medipol University Faculty of Science, Head of the Health and Nutrition Department, was consulted for the book’s sections on gluten sensitivity, gluten allergy and Celiac Disease, the immune system and nutrition advice on how to maintain a healthy immune system.

Nutritional analyst Manfred Schimidt prepared the charts showing the total values of vitamins and antioxidants which help fortify the immune system, as well as carbohydrate, protein, fiber and oil, as well as folic acid, calcium, magnesium, zinc, iron, niacin, vitamins D, E, A, C, B1 and B2 for each recipe.