In Smoke and Seasoned Bread, popular chef and creator Hasan Semay (better known as “Big Has”) takes readers on a culinary journey through Türkiye, exploring the deep-rooted traditions of wood-fired cooking and authentic Turkish hospitality. Moving beyond simple kebabs, the book features over 80 recipes that span from regional breakfast spreads to slow-cooked meats and traditional breads. Semay blends his personal identity as a British-Cypriot with the historical techniques of the Turkish mainland, offering a collection that is part memoir, part travelogue, and part masterclass in outdoor cooking. The book emphasizes the “smoke” of the charcoal grill and the “bread” that sits at the heart of every Turkish meal, providing home cooks with accessible yet deeply flavorful dishes that celebrate the heritage of Mediterranean and Middle Eastern cuisine.