Turkey is a country on the move, an exciting mix of ancient Oriental and modern European influences. Its bustling cities are steeped in history - distant memories of sultans and harems, ancient kingdoms and long-surviving local traditions. "Turquoise" is Greg and Lucy Malouf's account of their journey around the ever-changing landscape of this diverse nation. The recipes capture the rich variety of Turkish cuisine. Some are classic favourites, like Little Kofte Dumplings in Minted Yoghurt Sauce, and Slow-cooked Lamb with Quinces.Others are unique and imaginative - Green Olive, Walnut and Pomegranate Salad, Skewered Sweet-Spiced Duck, and Pistachio Halva ice-cream, and still others capture an earthier side of Turkey with its bold, flavoursome street food and traditional peasant dishes. You can accompany the Maloufs on their unforgettable Turkish journey as they visit spice markets and tiny soup kitchens, enjoy fish sandwiches on the Bosphorous, feast on Ottoman banquets in restaurants and drink cay in ancient tea-houses. With their informative and evocative food and travel writing, and with superb photography throughout, you will be sure to discover an extraordinary land that will surprise and delight.
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About the Author
Gref Malouf was born in Melbourne, Australia of Lebanese parents and served his formal apprenticeship in several of Australia s finest restaurants. Widely acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. He is executive chef at MoMo restaurant in Melbourne, regularly contributes to delicious. magazine and consults to restaurants across the world. Lucy Malouf is a Melbourne-based writer with a particular interest in food and cooking. She contributes articles to several major Australian newspapers, magazines and restaurant guides. She is the author of The Food and Wine Lover s Guide to Melbourne s Bays and Peninsulas and The Seasons Plate Cookbook. Together, the Maloufs have previously written Saha and Arabesque, both published by Quadrille.
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Most Helpful Customer Reviews
26 of 28 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Doesn't really make it into the heights on the cookbook scale.
The problem with this book is that there is too much space taken up with the Maloufs' travelogue, and no end of those sort of photographs, so beloved by middle class westerners, of those funny little working class 'ethnic' people in the midst of their 'vibrant' communities (i.e. grubby back streets - I would have thought that the editor would at least have cropped that particular photo with a graffito of a big phallus in the background). You know, the sort of photos which are always labelled as 'evocative'. Evocative of what, exactly?
No doubt there are plenty of people who appreciate this sort of thing; normally it's harmless enough but here it's really vastly overdone and seriously detracts from the cookbook aspect, reducing its useability to more of a coffee table book. (Useability is a criticism I have made of a previous book by the Maloufs I have, Arabesque, but for a very different reason in that instance.) I would be surprised if many people use this book on a regular basis to actually cook meals from.
One more relatively minor annoying point - the dimensions of the book. Its page width - you'll note from the image that it's much wider than it is tall - is such that it sticks out of a bookshelf like a sore thumb, unless you turn it through ninety degrees which reduces the aesthetics of one's bookshelf. Yes I know, I'm such a sensitive soul. So it's back to the coffee table again.
'But what of the recipes?' I hear you ask.
I'm actually rather glad to finally see a recipe for acili ezme in a cookbook.... Read more ›
The problem with this book is that there is too much space taken up with the Maloufs' travelogue, and no end of those sort of photographs, so beloved by middle class westerners, of those funny little working class 'ethnic' people in the midst of their 'vibrant' communities (i.e. grubby back streets - I would have thought that the editor would at least have cropped that particular photo with a graffito of a big phallus in the background). You know, the sort of photos which are always labelled as 'evocative'. Evocative of what, exactly?
No doubt there are plenty of people who appreciate this sort of thing; normally it's harmless enough but here it's really vastly overdone and seriously detracts from the cookbook aspect, reducing its useability to more of a coffee table book. (Useability is a criticism I have made of a previous book by the Maloufs I have, Arabesque, but for a very different reason in that instance.) I would be surprised if many people use this book on a regular basis to actually cook meals from.
One more relatively minor annoying point - the dimensions of the book. Its page width - you'll note from the image that it's much wider than it is tall - is such that it sticks out of a bookshelf like a sore thumb, unless you turn it through ninety degrees which reduces the aesthetics of one's bookshelf. Yes I know, I'm such a sensitive soul. So it's back to the coffee table again.
'But what of the recipes?' I hear you ask.
I'm actually rather glad to finally see a recipe for acili ezme in a cookbook.... Read more ›
4 of 4 people found the following review helpful
By R. Sarkar
Format:Hardcover
I love cooking Middle Eastern food and usually use the wonderful Claudia Roden whose recipes never go wrong. But the books I am finding myself cooking from more and more are Greg Malouof's. I've just cooked a rabbit hotpot from Saha ( have substituted chicken for rabbit without too many consequences) and it's delicious and I cant wait for my guest to arrive so we can tuck in. What makes Malouf stand out is his totally genius use of spices - they're sublime and utterly imaginative, and I don't knew where he comes up with them. It's this and his completely creative adaptations of Middle Eastern flavours to modern cooking that makes the recipes stand out. I can't recommend this book and Saha enough. They're so inspiring. Infact I am going to buy all his books and I suggest you do so too.
4 of 5 people found the following review helpful
By Saf
Format:Hardcover
I really enjoyed this book and I am originally from Turkey. The pictures are amazing and congratulations to Lisa Kohen for capturing the true essence of Turkey. It is nicely done. You cannot call it a cookbook but there are so many cookbooks around so I very much welcomed the writers approach of combining travel diary with recipes. Reading the history behind the recipes makes it more interesting and appealing. I strongly recommend it!!!
4 of 8 people found the following review helpful
By C. Skardon
Format:Hardcover|Amazon Verified Purchase
makes one want to prepare the dishes and book a holiday to Turkey, what more can it do!!!!!!
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