Dalam buku ini Chef Vindex Tengker mengupas tuntas keragaman kuliner khas Kota Yogyakarta, baik dari aspek  loso , bahan-bahan, serta cara membuatnya. Ada 42 resep khas Keraton Yogyakarta, Pasar Beringharjo, dan Kota Yogya, yang keberadaannya semakin langka seperti DAGING LOMBOK KETHOK, MANGUT LELE, BISTIK JAWA, GECOK KAMBING, SINGGANG AYAM, TONGSENG KAMBING, SEMUR LIDAH, NASI GOLONG, NASI BLAWONG, PERAWAN KENES, ARSENG, TAPAK KUCING, SOTO AYAM LENTHOK YOGYA, KLENYEM, BRONGKOS IGA SAPI, SATE KLATAK, KRENGSENGAN SAPI, MIE BASAH KADIN, SEGO KUCING ANGKRINGAN, WEDHANG RONDE, dan banyak lagi. Dilengkapi visualisasi foto-foto kisah perjalanan sang chef mblusukan ke berbagai sudut Kota Gudeg.

Yuk, ngelencer ke Yogyakarta!

In this book, Chef Vindex Tengker discusses in detail the diverse typical cuisines of the City of Yogyakarta, including the philosophy, ingredients, and methods of preparing them. It contains 42 typical recipes of the Palace, Beringharjo Market, and the City of Yogyakarta, that have increasingly been scarce, such as DAGING LOMBOK KETHOK, MANGUT LELE, BISTIK JAWA, GECOK KAMBING, SINGGANG AYAM, TONGSENG KAMBING, SEMUR LIDAH, NASI GOLONG, NASI BLAWONG, PERAWAN KENES,

ARSENG, TAPAK KUCING, SOTO AYAM LENTHOK YOGYA, KLENYEM, BRONGKOS IGA SAPI, SATE KLATAK, KRENGSENGAN G SAPI, MIE BASAH KADIN, SEGO KUCING ANGKRINGAN, WEDHANG RONDE, and many more.  e recipes are furnished with pictures that capture the trip of the chef in exploring various corners of the City of Gudeg.