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| Morgan, J. (2011). Culinary Creation: An Introduction to Foodservice and World Cuisine. Taylor & Francis Group.Retrieved from https://search.proquest.com. |
| Artık, N., Poyrazoğlu, E., & Konar, N. (2008). Turkish Cuisine. Ankara: Kuban Matbaacılık Yayıncılık.
ISBN: 978-975-590-262-3 |
| The International Culinary Schools At The Art Institutes. (2008). International Cuisine. Nenes, M. F.; Robbins, J. (Photographer). Wiley. SBN 10: 0470410760 / ISBN 13: 9780470410769 |