Turquoise

Turquoise

By
Greg Malouf, Lucy Malouf
Contains
163 recipes
Published by
Hardie Grant Books
ISBN
9781740669276
Photographer
Lisa Cohen and William Meppem

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 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 chay 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 this book

  1. Introduction
  2. The food
  3. Istanbul: Turkey's delight
  4. A day on the Bosphorus
  5. Leaning towards Europe
  6. Crossing to Asia
  7. Land of fairy chimneys
  8. Underground cities
  9. The Aegean coast
  10. An island journey
  11. The ruins of Pergamum
  12. On the old Silk Road
  13. Early morning in Gaziantep
  14. The essence of Turkey

Recipes in Turquoise

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