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Turquoise [Illustrated] (Hardcover)

by Greg Malouf (Author), Lucy Malouf (Author)

4.3 out of 5 stars See all reviews (3 customer reviews)

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Price:	�22.93 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Product details

Hardcover: 356 pages
Publisher: Quadrille Publishing Ltd (3 Oct 2008)
Language English
ISBN-10: 1844006433
ISBN-13: 978-1844006434
Product Dimensions: 28.2 x 25 x 3.6 cm

Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)

Amazon.co.uk Sales Rank: 67,517 in Books (See Bestsellers in Books)

Popular in these categories:

#77 in	Books > Food & Drink > National & International Cookery > Mediterranean
#84 in	Books > Food & Drink > Food & Travel Writing
#100 in	Books > Food & Drink > National & International Cookery > Other European

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Product Description

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.

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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Customer Reviews

3 Reviews

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Average Customer Review

4.3 out of 5 stars (3 customer reviews)

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Most Helpful Customer Reviews

8 of 10 people found the following review helpful:

3.0 out of 5 stars ...or: "What I Did On My Holidays" (with interminable photo album), 30 April 2009

By	C. Dixon "Uomo universale" (Devon, UK) - See all my reviews (REAL NAME)

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. This amazingly delicious spicy tomato-based dip is ubiquitous in Istanbul and I've never until now actually seen a cookbook covering Turkish or middle eastern cookery including it (and I have rather a lot of such cookbooks); I'm amazed that so many food writers have ignored it. It's a pity though that it doesn't actually call it 'acili ezme' but, rather pleonastically and somewhat bizarrely, 'Turkish spoon salad'. Yes, I think we could guess that it was going to be Turkish given that it's a book on Turkish cookery. (I'll give credit for them using proper Turkish spelling when they do use Turkish names though, unlike most cookbooks. It's a pity that Amazon's text editor won't let me do the same here...)

Glad also to see manti here, another favourite of mine, a quasi-ravioli containing minced lamb, drizzled in garlicky yoghurt and paprika-and-mint-laced molten butter - relatively simple in composition of ingredients and taste yet very satisfying, but undoubtedly a real undertaking to make all those individual little parcels by hand.

There's also the obligatory Circassian chicken, which is in every cookbook, and which, despite every cookbook raving about it being "the pinnacle of Ottoman cuisine" or some other similar superlative, is not bad but really nothing to write home about.

A proportion of recipes are not entirely authentic and have been tinkered around with for no really good reason (though fortunately it doesn't seem to suffer quite so much from this as Arabesque and Moorish do); some others are 'an attempt to recreate' something the Maloufs ate on their travels - since the purpose of their journeys was to gather information for this book, why didn't they just ask for the recipe?

Other foodstuffs are conspicuous by their complete absence; for example somewhat surprisingly there are no recipes whatsoever using whole levrek (sea bass), again plentiful in Istanbul.

In short it's a bit of a mixed bag recipe wise. There are a handful of decent recipes amongst those in here, but not really enough in my view to make it into a truly good cookbook. The fact that half of the book is a huge photo album and a "What I Did On My Holidays" essay just dilutes it further and turns it into an average cookbook when considered qua cookbook. It's symptomatic of the triumph of style over substance in modern western civilisation. Personally I like my cookbooks to be about, er, cooking.

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1 of 4 people found the following review helpful:

5.0 out of 5 stars cookery book review, 15 Mar 2009

By	C. Skardon "Book Betty" (Harrogate, North Yorks) - See all my reviews (REAL NAME)

makes one want to prepare the dishes and book a holiday to Turkey, what more can it do!!!!!!

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5.0 out of 5 stars Excellent book on Turkey and Turkish life, 27 Jul 2009

By	Saf "safoz" (london) - See all my reviews

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!!!

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