Turquoise
A Chef's Travels in Türkiye
Seiten
2024
Hardie Grant Books (Verlag)
978-1-76145-116-4 (ISBN)
Hardie Grant Books (Verlag)
978-1-76145-116-4 (ISBN)
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Greg and Lucy Malouf's classic cookbook Turquoise is now available as a new edition.
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 of us 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 çay 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 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 of us 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 çay 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.
With his inventive modern take on Middle Eastern food, Greg Malouf is a defining influence on the international food scene. Along with writing partner Lucy Malouf, he has produced eight beautiful and highly acclaimed books on different cuisines, including the 2019 James Beard–award-winning SUQAR. Greg is in demand internationally for chef masterclasses, media interviews and guest-chef appearances. He divides his time between Melbourne, London and Dubai. Lucy Malouf is a food and travel writer and editor. She consults to publishing houses globally and her books with Greg Malouf have been translated into multiple languages. Lucy lives in Kent, England, where she relishes country life.
| Erscheint lt. Verlag | 3.12.2024 |
|---|---|
| Zusatzinfo | Full-colour photography |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 240 x 215 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-76145-116-2 / 1761451162 |
| ISBN-13 | 978-1-76145-116-4 / 9781761451164 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
DK Verlag Dorling Kindersley
CHF 39,90
