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an inspiring account of an under-appreciated cuisine
an inspiring account of an under-appreciated cuisine10/11/11| margaret voorheesAfter 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!!!