Turquoise
A Chef's Travels in Tuerkiye
Published on 3. December 2024
Book
Hardback
368 pages
978-1-76145-116-4 (ISBN)
Description
Greg and Lucy Malouf's classic cookbook Turquoise is now available as a new edition.
In Turquoise Greg and Lucy Malouf delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape - one which remains curiously unexplored by many of us in the Western world. Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine.
Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink cay in ancient tea houses. Inspired by the foods they discover along the way, some of the recipes in Turquoise are classics, such as Dumplings Filled with Cheese and Mint and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts; 'Tulum' Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb.
In Turquoise Greg and Lucy Malouf delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape - one which remains curiously unexplored by many of us in the Western world. Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine.
Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink cay in ancient tea houses. Inspired by the foods they discover along the way, some of the recipes in Turquoise are classics, such as Dumplings Filled with Cheese and Mint and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts; 'Tulum' Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb.
More details
Language
English
Place of publication
South Yarra
Australia
Illustrations
Full-colour photography
Dimensions
Height: 247 mm
Width: 219 mm
Thickness: 30 mm
Weight
1448 gr
ISBN-13
978-1-76145-116-4 (9781761451164)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Book
11/2007
Hardie Grant Books
€57.20
Article exhausted; check for reprint
Persons
With his inventive modern take on Middle Eastern food, Greg Malouf is a defining influence on the international food scene. Along with writing partner Lucy Malouf, he has produced eight beautiful and highly acclaimed books on different cuisines, including the 2019 James Beard-award-winning SUQAR. Greg is in demand internationally for chef masterclasses, media interviews and guest-chef appearances. He divides his time between Melbourne, London and Dubai.
Lucy Malouf is a food and travel writer and editor. She consults to publishing houses globally and her books with Greg Malouf have been translated into multiple languages. Lucy lives in Kent, England, where she relishes country life.
Lucy Malouf is a food and travel writer and editor. She consults to publishing houses globally and her books with Greg Malouf have been translated into multiple languages. Lucy lives in Kent, England, where she relishes country life.