Turquoise

In Turquoise, 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 Slow-cooked Lamb with Quince; 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; Braised Wild Greens with Lemon; Tulum Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb. Turkey is a fascinating land, teeming with memories of Sultans and harems, of Byzantine churches and Seljuk mosques, of ancient kingdoms and cities long gone to dust. Gorgeous photography brings the engaging stories and exciting cuisine to life. In Turquoise you will share the Maloufs' unforgettable journey and discover an extraordinary world that will surprise and delight.

About the Author

Greg Malouf has created a cuisine in Australia that has become know as Modern Middle Eastern food. Since 2001 Greg has been executive chef at his highly regarded Melbourne restaurant, MoMo. He also travels widely for master classes and guest-chef appearances and consults to restaurants in New Zealand and Hong Kong. Lucy Malouf is a Melbourne-based writer with an interest in food and cooking. She contributes features and reviews to the major Australian newspapers, restaurant guides, magazines and journals. Together the Maloufs are the authors of the award winning Moorish: from Mecca to Marakech, Saha: a chef 's journey through Lebanon and Syria and Turquoise: A chef's travels in Turkey.