Smoke and Seasoned Bread

‘Jam-packed full of incredible food from his travels around Turkey, this is Has at his best – bold, honest, beautiful, and full of heart’ – Jamie Oliver

‘Propulsive, evocative and spilling over with vivid, off-the-beaten-track celebrations of Turkish food culture at its most delicious. Manages to be soulful, inquisitive and thrillingly unpretentious all at once. No one does it like Has.’ – Jimi Famurewa

‘Loved this book. A modern Turkish bible, fascinating and funny too.’ – Tom Parker-Bowles

‘A Bourdain-like journal of an identity-affirming journey. So many delicious details, written with care and love’ – Mike Davies, The Camberwell Arms

‘A vivid look into the extensively diverse world of Turkish food: a cuisine we thought we knew, but Semay’s wondrous dive shows us so much more’ – Riaz Phillips

‘An incredible insight into exploring identity through food. Hasan has smashed it once again’ – Allan Mustafa, Taste Cadets

‘Turkish food through Hasan’s lense; championing humble, honest, real food with bold flavours. Salivating!’ – Ozlem Warren, author of Sebze

‘Every dish in this book tells a story, and Hasan has done an incredible job showcasing the beauty of Turkish culture through food’ – Gennaro Contaldo

Praise for HOME:

‘Books like this come quite rarely … His ability to cook is phenomenal. Reminds me of my first book’ – Jamie Oliver, BBC The Food Program

‘An unfiltered masterclass in the best things in life, namely hero ingredients blasted with searing heat and canny flavours that make life-affirming platefuls. You’d be mad to miss it.’ – Great British Food Awards 10 Best Cookbooks of 2022

‘Outrageously delicious, addictive food cooked with big love and attitude’ – Jamie Oliver

Hasan Semay is a half Turkish Cypriot half British chef, YouTube and Instagram sensation, as well as a self-confessed “proper North Londoner”. Having left school and tried his hand at everything from plumbing to security, Hasan applied for Jamie Oliver’s prestigious 15 program in 2011 and there discovered a true love of cooking. After successfully graduating he went on to spend the next 10 years in and out of professional kitchens across London. His relaxed and informative approach to cooking and his ability to talk about quality food without pretentiousness has won him legions of fans over on his YouTube platform Sunday Sessions.