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Turquoise: A Chef's Travels in Turkey

Malouf, Greg; Malouf, Lucy

121 valoraciones por Goodreads
ISBN 10: 1740665139 / ISBN 13: 9781740665131
Editorial: Hardie Grant Books, Melbourne, 2007
Condición: Nr. Fine Encuadernación de tapa dura
Librería: Pamela Bakes at Page Two - ABA (Fitzroy, VICTO, Australia)

Librería en AbeBooks desde: 6 de junio de 2002

Cantidad: 1

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Descripción

Superbly designed and presented book, with magnificent photographs and recipes, complete with original ribbon marker and inscribed "ïnshallah! Greg Malouf, Melb Dec 07" on half title page. An erxquisite book for the armchair traveller and dedicated cook. N° de ref. de la librería 028243

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Detalles bibliográficos

Título: Turquoise: A Chef's Travels in Turkey

Editorial: Hardie Grant Books, Melbourne

Año de publicación: 2007

Encuadernación: Hard Cover

Condición del libro:Nr. Fine

Condición de la sobrecubierta: Fine

Ejemplar firmado: Inscribed By Greg Malouf

Edición: First/First Printing.

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Sinopsis:

Following on from their success with Saha, Greg Malouf and Lucy Rushbrooke delight us yet again, bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape - once which remains curiously unexplored by many of us in the Western world. 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 Little Kofte Dumplings in Minted Yoghurt Sauce; Slow-cooked Lamb with Quinces; and Sticky Apricots Stuffed with Clotted Cream. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Roast Chicken with Barberry Pilav Stuffing; Green Olive, Walnut and Pomegranate Salad; Skewered Sweet-spiced Duck; and Pistachio Halva Ice-cream. 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 beings the engaging stories and exciting cuisine to life. In Turquoise you will share Greg and Lucy's unforgettable journey and discover an extraordinary world that will surprise and delight.

About the Author:

Along with writing partner Lucy Malouf, Greg has produced six beautiful and award-winning books on different cuisines, the latest being Malouf: New Middle Eastern Food, to continued acclaim. In 2011, he was honoured as Ambassador by The American University in Beirut for his achievements in promoting Lebanese cuisine around the world. In 2012 Greg left the award-winning MoMo restaurant in Melbourne, Australia, to take over the reins at the iconic Petersham Nurseries Cafe in Richmond, UK. His Middle Eastern take on seasonal dining earned the restaurant a Michelin star. Greg is now based in Dubai, where he is opening a multi-million dollar modern Middle Eastern restaurant in May 2014. Lucy Malouf is a food writer and editor. Together with her former husband, Greg Malouf, she is the co-author of Arabesque, Moorish, Saha, Turquoise, Saraban and Malouf: New Middle Eastern Food. Her writing has appeared in compendiums of the best Australian food writing and she also contributes regularly to Australian and International newspapers, journals and magazines. In addition to her own projects, Lucy has collaborated with some of Australia's best known chefs on their recipe books and is regarded as one of the most experienced food editors in the publishing industry. Lucy and her husband George, live in a converted Kentish barn in the UK. Acclaimed as the master of modern Middle Eastern cooking, Greg Malouf has transformed the Australian restaurant scene with his innovative food. Greg's reputation as the creator of a new style of cooking known as 'Modern Middle Eastern' - which has changed forever the perception of Middle Eastern food in the West - reaches far beyond his native Australia.

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Descripción de la librería

Adjacent to Fitzroy's vibrant Gertrude Street, a few minutes from Melbourne's CBD, Page Two is located in an eclectic warehouse space which started life as a furniture factory and had many incarnations before being reborn as a bookshop. Many of our books are not listed online, so we invite you to visit in person - we open each weekend, both Saturday and Sunday, from 11.30am, other times by arrangement.

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Payment may be made by Visa, Mastercard, Amex, cheque, money order, PayPal, direct credit or cash. Full payment, including shipping costs, is required prior to despatch by Australia Post. International cheques or money orders subject to additional bank clearance fee. I endeavour to describe my books as accurately as possible, but if you feel the book has been misrepresented please email the details and return it within seven days for a full refund, including postage. Pamela Bakes Page Two Second...

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Orders usually ship within 2 business days. If your book order is lighter we will reduce postage, but heavy or oversized books may attract additional shipping charges. Please ring us on 03 9417 1852, or email pam@pagetwo.com.au, for an accurate postage cost.

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