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    • Turquoise

    A Chef's Travels in Turkey

    By Greg and Lucy Malouf,Photographs by Lisa Cohen,and William Meppem

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

    SKU# 9780811866033

    1 Review(s)
    $50.00

    Quick Overview

    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, enj...

    Turquoise



    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 morefrom Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Creamare Greg's own, flavored with his years ofexperience 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.

    Customer Reviews (Write a review)

    an inspiring account of an under-appreciated cuisine

    10/11/11| 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!!!