Turquoise: A Chef's Travels in Turkey

Published by Hardie Grant Books, 2007, hardcover, illustrated, 356 pages, 29 cms x 25.3 cms x 3.3 cms, condition: as new.

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.

The photography in this coffee-table weight book is gorgeous, and accompanies brief descriptions of various areas of Turkey visited by chef Greg Malouf and his wife. At first I was stymied by the lack of Turkish names for recipes, but I started to realize that he was starting with Turkish dishes and tweaking them, or taking Turkish ingredients and making them into something new. He even includes meringues shaped like Cappadocia and a martini based on the flavors of Turkish cuisine.