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Turquoise: A Chef's Travels in Turkey (Anglais) Relié – 1 octobre 2008

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Descriptions du produit

Présentation de l'éditeur

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 more from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream are Greg's own, flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.

Biographie de l'auteur

Greg and Lucy Malouf live in Melbourne, Australia. The Maloufs have co-authored Saha, Arabesque, and Moorish.

Lisa Cohen and William Meppem are photographers specializing in food.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) HASH(0x9dcf1f3c) étoiles sur 5 36 commentaires
17 internautes sur 21 ont trouvé ce commentaire utile 
HASH(0x9dd5cc24) étoiles sur 5 Beautiful book and I like it, but written by an outsider 28 août 2009
Par Jackal - Publié sur
Format: Relié
Beautiful coffee table cookbook introducing Turkish food. However, it is written by a total outsider so there isn't much depth in the book. So it is nowhere close to a book like Locatelli's "Made in Italy". Still there aren't that many books about Turkish cuisine and this book surely makes you hungry. Maybe a bit too generous but I give it four stars.

UPDATE: I think I was slightly too hard in my initial review. The books superficially looks like a coffee table book, but I would say it really is a cookbook. There are some travel notes and they are actually quite interesting. (Bear in mind that I don't know anything about Turkey.) The book contains both simple, everyday recipes as well as more complicated. My rating of four stars is still valid. It is not a five star book because it is not really the authoritative guide written by an insider. Still I want to say that I do like this book (maybe 4.5 stars)

I've just been to Turkey and I haven't found many good books in English about Turkish food. They might exist, but in that case they're a bit old and not to be found in book stores.
- My favorite Turkish cookbook is Basan's Classic Turkish Cooking
- Two very interesting books (translated into English) written by Sahrap Soysal, who is a tv-chef personality, I found in Turkey. Not available on amazon
- Basan's The Turkish Kitchen and Turkish Meze: The Little Dishes of the Eastern Mediterranean are not bad. They contain mostly quite simple dishes. Lot's of detailed pictures about preparation. Each recipe covers exactly one page with 12 small pictures. I don't really like this approach. I would recommend Basan's book listed first above.
- Sultan's Kitchen: A Turkish Cookbook doesn't contain many of the standard dishes. I think it has quite a bit of Ottoman cuisine in it.
- 500 Years of Ottoman Cuisine is another book available in Turkey. It looks quite interesting, but this is not really about Turkish food. It is about upper-class Ottoman food. Lower-class Ottoman food is probably a bit closer to Turkish food today.
12 internautes sur 15 ont trouvé ce commentaire utile 
HASH(0x9dd6b018) étoiles sur 5 So good you might want to get two! 8 janvier 2009
Par Badger352 - Publié sur
Format: Relié
The hefty price tag made that it has been on my wish list for a while.
But the book is worth every penny!
It has wonderful travel stories and the most beautiful pictures that take me right back to our holiday in Turkey.
And the recipes are absolutely delicious! There are a few original recipes, but mostly it's Greg Malouf's own recipes which are a modern take on the Turkish kitchen, but put together with the highest respect for it's origins.
The book itself is printed on beautiful paper and has a heavy duty binding.
This book is so good that you might want for the coffee table and one to get stained in the kitchen.
A delicious book!
11 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x9dd545b8) étoiles sur 5 Not to be missed 31 janvier 2010
Par Cooking in France - Publié sur
Format: Relié Achat vérifié
I am avid cookbook collector and user, but am rarely moved to write reviews. I have also had the pleasure of visiting Istanbul and experiencing first hand the wonderful cuisine. Turquoise far surpassed my expectations. It is hard to know what pleases me more - the excellent collection of recipes presented with clear, easy to follow instructions or the amazing photographs and descriptions that place the recipes in their colorful contexts. It is definitely one of the gems of my collection, one which I would recommend highly both to someone looking for a gift or to treat themselves.
15 internautes sur 20 ont trouvé ce commentaire utile 
HASH(0x9dd6bec4) étoiles sur 5 Excellent cookbook! 28 septembre 2009
Par Carol M. Porter - Publié sur
Format: Relié Achat vérifié
I am a collector of cookbooks and let me tell you, get this one. Some very different recipes with well written, clear directions. I could live on the yoghurt with chicken soup and the olive salad with pistachios, walnuts and pomegranate seeds is fabulous. I am cooking my way through it....Terrific book.
4 internautes sur 5 ont trouvé ce commentaire utile 
HASH(0x9dd54e34) étoiles sur 5 esoteric recipes 25 décembre 2014
Par anon - Publié sur
Format: Relié
this is a pretentious book with esoteric recipes that have nothing whatsoever to do with real kitchen cooking. Here are just some of the ingredients some recipes call for: kashkeval, 1/2 lb patirma, 2 sheets yufka pastry, crab stock, 24 round gyoza wrappers, fennel fronds, 1 1l/2 ounces haloumi, 4 sets of lamb brains, tongue, sumac berries, 7 oz. of freekeh, 1 tbsp pekmez, 2 1/4 pounds of rabbit hind legs, boned, l l/2 pounds of lamb sweetbreads, 8 pickled lamb's tongues, 4 boned quail, 4 oz boned quail, 4 oz sucuk, sliced, 4 duck breasts, and on and on..... For some bizarre reason, the photos of the food take up only about 3/4 of a page, leaving the rest of the page blank. And not every dish is accompanied by a photo. Lots of full page pictures pictures of boats docked in harbor, or Turkey's skyline of rooftops, or old men sitting around.
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