Turquoise

10-3/4 x 9-7/8 in; 356 pp ; hundreds of color photographs throughout
Hardcover
Published in September, 2008
ISBN 9780811866033
ISBN10 0811866033

$50.00  

Turquoise -- With terrain from rugged mountains to idyllic coastline, Turkey has become a sought-after travel destination, enjoyed not only for its beauty, but its culinary wonders. In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites, such as Little Kefta Dumplings in Minted Yogurt Sauce, while many more—from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream—are Greg's own, flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.

Greg and Lucy Malouf live in Melbourne, Australia. The Maloufs have co-authored Saha, Arabesque, and Moorish.

Lisa Cohen and William Meppem are photographers specializing in food.

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an inspiring account of an under-appreciated cuisine

2008-12-03 | 7:59 PM | margaret voorhees

After returning from a trip to turkey I was delighted to find “Turquoise, a Chef’s Travels in Turkey”. Not only is the book beautiful – the photography is transporting – but the recipes are well conceived and delicious. Until my recent trip, I had little knowledge of, or appreciation for Anatolian cooking. Since my return I’ve employed “Turquoise” almost every night. I especially enjoy “Pumpkin soup with a yogurt swirl”, “Large mushrooms baked with smoky chile”, and “Bitter greens, artichokes and shallots with poppy seeds” (I serve it with a poached egg on top). I continue to be impressed and surprised with the recipes. Although I’m not a vegetarian, I appreciate the soups and the vegetable dishes that make a satisfying meal. Thank you, Greg and Lucy!!!