“Then I prepared a chart for myself by drawing a regular map of what to eat and where, which market to go to, which day the market is set up and which one to go to,” said the famous chef, “I created different gastronomic maps of each city and region. This year is the 25th anniversary of my travels. It was the year of the 28th and I was fortunate enough to publish the ‘Gastronomy Atlas of Turkey’ as the 28th book. I traveled about 350 kilometers in Anatolia. I collected the 350 kilometers in this book,” he said.