A Chef's Travels in Turkey
Chronicle Books (CA), Hardcover, 9780811866033, 356pp.
Publication Date: November 1, 2008
With terrain from rugged mountains to idyllic coastline, Turkey has become a sought-after travel destination, enjoyed not only for its beauty, but its culinary wonders. In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites, such as Little Kefta Dumplings in Minted Yogurt Sauce, while many morefrom Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Creamare Greg's own, flavored with his years ofexperience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.
Lisa Cohen s writing has appeared in "Fashion Theory", "Bookforum", "Ploughshares", "The Boston Review", and other journals and anthologies. She is the author of "All We Know: Three Lives". She teaches at Wesleyan University and lives in New York.